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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken thighs simmered low for hours in a spiced tomato sauce, then finished with butter and heavy cream for a silky, slightly thickened result. Serve it over basmati rice and naan for a rich, comforting main dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs cut into chunks
  • 1 can (15 oz) crushed tomatoes
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp butter
Spices and seasoning
  • 2 tsp garam masala
  • 3 tsp curry powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar
Creamy finish and serving
  • 1 cup heavy cream
  • 0.25 fresh cilantro for garnish
  • 1 basmati rice for serving
  • 1 naan for serving

Equipment

  • 1 Dutch oven

Method
 

Layer and mix
  1. Place the chicken chunks into the slow cooker.
  2. Whisk together the crushed tomatoes, onion, garlic, ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until evenly combined.
  3. Pour the sauce over the chicken so the pieces are well coated.
Slow cook until tender
  1. Cook on low for 6–7 hours, until the chicken is very tender.
  2. Alternatively cook on high for 3–4 hours, until the chicken is very tender.
Finish creamy and thicken
  1. Shred the chicken slightly or leave it in chunks, then stir in the butter and heavy cream.
  2. Cook on high for 20 minutes, until the sauce is rich and slightly thickened.
Serve
  1. Serve the butter chicken over basmati rice and top with naan.
  2. Garnish with fresh cilantro and serve hot.

Notes

For the creamiest texture, stir in the butter and heavy cream after the chicken is tender, then give it a full 20 minutes on high so the sauce tightens. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave until warmed through. Freezing is yes for up to 2 months, though the sauce may thicken further—thin with a splash of water or cream when reheating. For a dairy-reduced option, use light butter and half-and-half instead of heavy cream.