Slow Cooker Indian Butter Chicken tastes like my favorite Indian restaurant's butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever! The flavor of this meal is exceptional.
Slow Cooker Indian Butter Chicken
It may seem like cooking delicious Indian recipes is very labor intensive, with a gazillion ingredients and lots of steps. I promise you that my Indian Butter Chicken Recipe is EASY!
There are only a few steps in the preparation. There are several spices, but you just add them to a bowl and mix them together.
The sauce is equally as easy. I really hope you give this amazing recipe a try!
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Which Chicken cuts are best for butter chicken?
I like to use skinless/boneless chicken breasts or thighs. They cook evenly, and quicker. No bones or skin to deal with, either.
What if I don't have all of the spices called for?
I carefully tested different spices and amounts of them. The flavor that this combination gives is wonderful.
That being said, the most important spices, in my opinion, are the Garam Masala (you can purchase a good Garam Masala here), salt, cayenne, and cumin.
You can do without the others if you have to, but it's so worth it to have these in your butter chicken. There are other recipes you can use these spices in, so it's worth it to get them!
What goes with Slow Cooker Butter Chicken?
Basmati rice is my favorite. You can also serve it over jasmine rice or really any rice you like.
You could also serve this yummy butter chicken over potatoes, pasta, or even cauliflower rice or chickpeas.
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If you make this delicious slow cooker butter chicken recipe, please leave me a comment below. I'd love to know how you liked it!
Slow Cooker Indian Butter Chicken tastes like a favorite Indian restaurant's butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever!
- 1 Tbsp Coconut Oil
- 1 Onion, diced fine
- 3-4 Chicken Breasts (boneless/skinless) or 6-8 Thighs
- 8 Tbsp Butter, cut in slices
- 1 can Coconut Milk
- 1 (6 oz) can Tomato Paste
- Juice of ½ Lime
- 6 cloves Garlic, pressed or finely minced
- 1 Tbsp Sugar
- 1 ½ Tbsp Fresh Ginger, grated
- 2 Tbsp Garam Masala
- 1 tsp Cumin
- 1 ½ tsp Kosher Salt (or 1 tsp table salt)
- ½ tsp Pepper
- 1 tsp Coriander, ground
- 1 tsp Turmeric, ground
- 1 Tbsp Paprika
- 1 tsp Cardamom, ground
- ¼ tsp Cayenne
- ½ cup Heavy Cream
- 4-6 cups Cooked Basmati Rice
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Grease the crock with the coconut oil. Turn on the slow cooker to Low.
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Add the onion and spread out in a single layer.
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Place the chicken breasts on top of the onion.
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Arrange the butter slices on and around the chicken. Place the lid on so it can start heating up.
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In a medium sized bowl, add the coconut milk, tomato paste, lime juice, garlic, sugar, and ginger. gently whisk until the ingredients combine.
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In a small bowl add the garam masala, cumin, salt, pepper, coriander, turmeric, paprika, cardamom, cayenne. Mix together.
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Whisk the spice mixture into the sauce until well combined.
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Pour the sauce mixture over the chicken, covering it entirely. Place the lid back on.
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Cook on Low for about 4 hours, just until chicken is done (165° F).
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Remove chicken breasts with tongs. Cut into cubes, or shred.
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Stir the sauce mixture well and add the chicken back in to the crock.
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Stir in the heavy cream.
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Serve the butter chicken over hot basmati rice.
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Sue W
This was really yummy! Bonus points for not being super spicy too! One question I had, the directions state sugar when you are putting all the spices in the small bowl, but it is not in the ingredients list a second time. It is only in the sauce. I just left it out. This will definitely become part of the regular rotation!
Sandy
Thanks, I'm so glad you liked it! I did remove that extra sugar, not sure where that came from. Thank you!
Debby
Excellent recipe and not to hot or spicy but very delicious and aromatic. I used boneless skinless chicken thighs and my husband and I ate it with Naan bread and rice. I applaud you for an easy way to get this delicious meal prepared.
Judy
This was delicious!!! Thank you for the recipe! Didn’t change a thing.
Nina
This was delicious. Even the kids liked it despite the slight kick. I followed the recipe but didn’t have all ingredients: I didn’t use coconut oil, and instead of Cardamom I used 3/4 cinnamon and 1/4 nutmeg. Instead of Garamond masala I used Indian Masala (same??). Making it again soon!
Kitty
Can I cut them in cubes first or should I wait til after 4 hours?
Sandy
Wait, otherwise the chicken will overcook.
Jennifer
My goodness, better than the takeaway we usually get. I'm in shock at how easy and tasty this is! WOW!
Ashley
Could you tell me how I would make this for a larger group of 8-10? Thank you so much.
Sandy
Increase the ingredients by 1/2 or double, if your pot can hold it all. Keep cook time the same.
Linda
I was skeptical but this worked! We loved it. So spicey and delicious. My husband took some to work the next day and his co-workers were asking him for a taste because it smelled so good!