Slow Cooker Indian Butter Chicken

Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with tender shredded chicken and a vibrant tomato-ginger spice sauce. Finished with coconut milk or cream for a rich, creamy texture—ideal for serving over basmati rice.

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Prep Time 20

Cook Time 6

Total Time 6 20

Servings: 6 servings

Course: Main Dish

Cuisine: Indian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

2 lb chicken thighs, boneless skinless

Curry base

1 can (14 oz) crushed tomatoes
1 onion, diced
4 garlic, minced
2 tbsp fresh ginger, grated
3 tbsp butter
3 tbsp tomato paste

Spices

2 tbsp garam masala
1 tbsp cumin
1 tbsp turmeric
1 tsp chili powder
1 tsp coriander

Cream

1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end) Use either coconut milk or heavy cream at the end.

To serve

1 basmati rice
1 naan
1 fresh cilantro for garnish

Seasoning

0.25 tsp salt to taste

Equipment

1 Dutch oven

Method

Build the sauce and braise

Add chicken thighs to the slow cooker, then pour in crushed tomatoes, onion, garlic, ginger, and butter along with tomato paste and all spices.
Stir to combine, then cook on Low for 5-6 hours or High for about 3 hours until the chicken is very tender.

Shred and finish creamy

Shred the chicken in the sauce until it breaks into bite-size pieces.
Stir in coconut milk or cream, then cook on High for 20-30 minutes until the sauce is rich and creamy.

Season and serve

Season with salt to taste, then serve the butter chicken over basmati rice with naan and fresh cilantro.

Notes

For the most tender shredding, let the chicken braise until it easily pulls apart with a fork. Refrigerate leftovers in a covered container for up to 4 days; reheat gently until hot. Freezing is yes for up to 2 months, thaw overnight in the fridge and reheat on low. If you want a dairy-free option, choose coconut milk instead of heavy cream at the end.