Slow Cooker Butter Chicken
Made it? Rate this recipeBoneless chicken thighs slow cooked in a spiced tomato, butter, and ginger sauce, then finished with cream and garam masala for a mild, velvety curry served with basmati rice and naan.
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Step-by-Step Instructions
Prepare the Chicken
Trim any large pieces of fat from the chicken thighs and cut them into even 1 1/2-inch (4 cm) pieces. Even sizing means every piece reaches a safe temperature at the same time and none dry out.
Chef's Tips
- ›Use fresh or fully thawed chicken. Do not put frozen chicken in a slow cooker.
- ›Thighs stay tender over a long cook; breasts can turn dry.
Mix the Sauce in the Cooker
In a 5- to 6-quart (4.7-5.7 L) slow cooker, stir together the onion, garlic, ginger, tomato sauce, cumin, turmeric, coriander, paprika, chili powder, salt, sugar, and 1 teaspoon of the garam masala. Add the chicken and stir until every piece is coated. Dot the butter cubes over the top.
Chef's Tips
- ›Grate the ginger on a fine grater or microplane so it melts into the sauce.
- ›Start with less chili powder if cooking for children; you can add heat later.
Slow Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and reaches 165°F (74°C) in the thickest piece. Keep the lid closed during cooking so the temperature stays steady.
Chef's Tips
- ›Check the temperature with an instant-read thermometer in the largest piece.
- ›Thighs are forgiving, but cooking them far past the recommended time makes them stringy.
Finish with Cream
Stir in the heavy cream, the remaining 1 teaspoon garam masala, and the dried fenugreek leaves if using, crushing them between your fingers as you add them. Cover and cook for 15 more minutes on the same setting until the sauce is hot and creamy. Taste and adjust the salt.
Chef's Tips
- ›Adding the cream at the end prevents it from separating during the long cook.
- ›If the sauce is thin, cook uncovered on HIGH for 15-20 minutes to reduce it.
Serve
Spoon the butter chicken into bowls beside basmati rice. Drizzle a swirl of cream over the top, scatter with chopped cilantro, and serve with warm naan.
Chef's Tips
- ›Warm the naan in a dry skillet or low oven just before serving.
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About This Recipe
What is this dish?
Butter chicken, or murgh makhani, is a North Indian curry of chicken in a mildly spiced tomato sauce enriched with butter and cream. This slow cooker version simmers the chicken directly in the sauce, so it absorbs the spices as it cooks.
Why you'll love it
There is no marinating, grilling, or blending required. Everything goes into one pot, and a splash of cream at the end turns it rich and velvety.
When to serve
Serve it as a weeknight dinner, a weekend curry night, or for guests alongside rice, naan, and a simple cucumber raita.
Quick tips
Use thighs, keep the lid closed, add the cream and a second pinch of garam masala at the end.
Ingredient Highlights
Chicken Thighs
Thighs have more fat than breasts, so they stay juicy and tender over several hours in the slow cooker.
Garam Masala
A warm blend of spices such as cardamom, cinnamon, cloves, and black pepper. Splitting it between the start and the end gives both depth and aroma.
Dried Fenugreek Leaves
Kasuri methi has a savory, slightly bitter aroma that is characteristic of restaurant butter chicken. It is optional but noticeably adds to the flavor.
Substitution Options
Heavy cream can be replaced with half-and-half (add off the heat to avoid curdling) or coconut milk. Tomato sauce can be swapped for crushed tomatoes for a chunkier sauce. Kashmiri chili powder can be replaced with a mix of paprika and a pinch of cayenne. Fresh ginger can be replaced with 1 teaspoon ground ginger in a pinch.
Chef's Tips
Techniques that separate good from great
Toast the Spices
For a deeper flavor, melt the butter in a small skillet, cook the onion for 5 minutes, then add the garlic, ginger, and dry spices for 1 minute before adding everything to the slow cooker.
Blend for a Smooth Sauce
For a restaurant-style smooth sauce, lift out the chicken before adding the cream, blend the sauce with an immersion blender, then return the chicken and stir in the cream.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (5- to 6-quart / 4.7-5.7 L)
- Cutting board and knife
- Fine grater or microplane
- Instant-read thermometer
- Wooden spoon
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Add the cream only at the end. Dairy cooked for hours tends to curdle and separate.
- Garam masala added at the end keeps its aroma; added only at the start it fades over the long cook.
- Nutrition figures are for the curry only. Rice and naan add roughly 300-450 calories per serving depending on portion.
Recipe Variations
Different ways to make this dish your own
Butter Paneer
Make the sauce without chicken, cook on LOW for 3 hours, then add cubes of paneer with the cream and heat through for 20 minutes for a vegetarian version.
Chickpea Butter Masala
Replace half the chicken with two drained cans of chickpeas for a lighter, budget-friendly curry.
Extra Spicy
Add 1-2 slit green chilies and double the chili powder for a hotter curry closer to tikka masala in heat.
What to Serve With
Perfect pairings to complete the meal
Basmati Rice and Naan
The classic pairing. Rinse the basmati before cooking for separate, fluffy grains.
Cucumber Raita
A cool yogurt and cucumber side balances the rich sauce.
Quick Pickled Onions
Thinly sliced red onion tossed with lime juice and salt adds crunch and brightness.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 3 days. The flavor deepens overnight.
Freezer
Freeze for up to 2 months. The cream sauce may look slightly separated after thawing; stir well while reheating and it comes back together.
Make-Ahead
Chop the onion, garlic, and ginger and measure the spices the night before. In the morning, combine everything in the slow cooker insert.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water or cream, stirring often, until steaming hot (165°F / 74°C).
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