Follow these steps for creamy, flavorful butter chicken made in your slow cooker:
- Prepare the chicken: Place 3 lb chicken breasts in the bottom of a 6-quart slow cooker.
- Add aromatics: Top with 1 cup chopped onion, 1 tbsp minced garlic, and 1 tbsp grated ginger.
- Add tomato base: Pour in 1 cup tomato sauce and 6 tbsp tomato paste, stirring gently to combine with onions and chicken.
- Season the dish: Sprinkle 2½ tsp curry powder, 2 tsp chili powder, 2 tsp garam masala, ½ tsp cumin, and ½ tsp salt over the chicken mixture. Add 4 tbsp unsalted butter.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.
- Add cream: Stir in 1¼ cups heavy cream about 15 minutes before serving to make the sauce smooth and rich.
- Optional thickening: If you prefer a thicker sauce, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir into the slow cooker and cook for an additional 10–15 minutes until thickened.
- Serve: Spoon over 4 cups cooked jasmine rice and garnish with fresh cilantro.
Serving and Storage
- Serving: Serve hot over jasmine rice or with naan bread for soaking up the rich sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
- Freezing: Butter chicken freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Tips
- Chicken choice: Use boneless, skinless chicken breasts or thighs; thighs stay juicier in slow cooking.
- Adjust heat: Increase or decrease chili powder based on your preferred spice level.
- Layer flavors: Browning onions and garlic briefly in butter before adding to the slow cooker adds extra depth.
- Thickening sauce: If sauce is too thin, use cornstarch or let it cook uncovered for 15–20 minutes at the end to reduce.
- Serve creatively: Garnish with additional garam masala or a drizzle of cream for presentation.
Conclusion
Slow Cooker Butter Chicken is the perfect combination of comfort and elegance. With tender chicken, a rich tomato-cream sauce, and warming spices,
this dish delivers authentic Indian flavors with minimal effort. Serve it over rice, garnish with cilantro, and enjoy a flavorful meal any day of the week.
The slow cooker makes it easy to prepare ahead and lets the flavors meld beautifully.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and more forgiving in slow cooking, making the dish even more tender.
Q: Can I make this spicier?
A: Absolutely. Increase chili powder or add a pinch of cayenne for extra heat.
Q: Can I prepare this ahead of time?
A: Yes, you can assemble all ingredients in the slow cooker in the morning and cook while you’re away. Add cream near the end for the best texture.
Q: Can this recipe be made in an Instant Pot?
A: Yes, use the sauté function for onions and aromatics, then pressure cook chicken with tomato sauce and spices for 10 minutes, then stir in cream.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for 3–4 days or freeze for up to 2 months. Reheat gently on the stovetop to avoid curdling the cream.
