Slow Cooker Butter Chicken

Simmered in a rich and creamy tomato sauce, this slow-cooker butter chicken recipe is easy to make and full of flavor. Serve it with some rice or naan for a healthy weeknight meal!

Butter chicken, traditionally known as murgh makhani, is one of the most popular curries and Indian dishes around the world. Interestingly, there is no “official” recipe for butter chicken. It is believed that butter chicken originated in the 1930s by a restaurant owner in Delhi looking for something to do with leftover tandoori chicken and, voila, butter chicken was born!

The combination of tender chicken thighs, warm spices, and creamy sauce creates a delicious and nutritious meal that is packed full of protein and healthy fat. Not to mention, it’s very easy to make! So, if you’re looking for a simple and flavorful chicken recipe for dinner, this slow-cooker butter chicken is perfect for you.

Why You’ll Love It

• Easy to Make – With no pre-cooking required, this one-pot recipe is incredibly quick and easy to make.
• High in Protein – This slow-cooker butter chicken is packed full of protein with over 25 grams per serving.
• Full of Flavor – The combination of yogurt, warm spices, and tomatoes creates a rich and flavorful sauce for this chicken curry.
• Great for Meal Prep – This butter chicken keeps well in the fridge and freezer which makes it a great make-ahead meal.

Ingredients + Substitutions

• Chicken – The recipe calls for boneless skinless chicken thighs, but you can use boneless skinless chicken breast or a combination of the two.
• Yogurt – To marinate the chicken, you can use regular yogurt or Greek yogurt, just ensure it’s plain.
• Onion, Garlic, and Ginger – To enhance the flavor of the dish. The recipe calls for fresh garlic, onion, and ginger, but you can use powdered versions if preferred. See the notes section of the recipe card for details.
• Spices – A combination of garam masala, turmeric, chili powder, and salt to season the chicken and create a flavorful sauce. Garam masala is an Indian spice blend of cumin, coriander, cardamom, black pepper, cinnamon, nutmeg, and cloves, prepared can be found in the spice section of most major grocery stores or you can make your own homemade garam masala spice blend.
• Lemon Juice – To balance the marinade flavor with some acid.
• Tomato Purée – To flavor and thicken the sauce. The recipe calls for tomato purée, but you can also use tomato sauce or crushed tomatoes. You can use tomato paste if needed, see the notes section of the recipe card for details.
• Heavy Cream – To ensure the sauce is rich and creamy. You can use coconut milk if preferred.
• Butter – To finish the dish and give it its buttery flavor and texture.

How to Make Slow Cooker Butter Chicken

1. Marinade the chicken. In a large bowl, add the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, and chili powder, and stir to combine, then add cubed chicken and stir until well incorporated in the yogurt mixture. Set aside and allow to marinate for at least 10 minutes or up to 12 hours.
2. Sear the chicken. Warm the olive oil in a pan or the base of a stove-top slow cooker, then add the chicken and cook for 1-2 minutes per side until seared. While this step is optional it provides better flavor and texture.
3. Add it to a slow cooker. Transfer the seared chicken and remaining yogurt mixture to the slow cooker, add the diced onion, tomato sauce, and salt, and stir until well combined.
4. Cook until tender. Turn on the slow cooker and cook on high for 4-5 hours or on low for 7-8 hours.
5. Add cream and butter. Once the chicken is cooked, pour in the heavy cream and butter, stir to combine, and warm for a final 5 minutes.
6. Serve and enjoy! Serve the slow-cooker butter chicken with basmati rice or naan and fresh cilantro.

You can find the detailed instructions in the recipe card below.

Can you make it in an Instant Pot?

Yes! Marinate the chicken in the yogurt and spices as per the directions, then transfer the chicken to the Instant Pot, add the diced onion, tomato purée, and salt, and stir to combine. Close the lid, set it for 10 mins on high, then let it release pressure naturally for 10 minutes, and then release all remaining pressure. Remove the lid, add the heavy cream and butter, and stir until everything is well incorporated.

Serving Suggestions

This slow-cooker butter chicken is a great source of protein and healthy fats. To make it a more balanced meal, I would suggest serving it with some complex carbohydrates and fiber in the form of vegetables, such as:

• Basmati rice + broccoli
• Brown rice + cauliflower
• Naan bread + carrots
• Roasted potatoes + green beans

More Chicken Curry Recipes:

• Chicken Tikka Masala
• Chicken and Chickpea Curry
• Coconut Curry Chicken Meatballs

Slow Cooker Butter Chicken

Author: Stephanie Kay

This rich and creamy slow-cooker butter chicken is full of authentic flavor without the effort. Serve it with rice or naan for a healthy, high-protein meal.

• Author: Stephanie Kay
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 8 servings
• Category: Main
• Method: Slow Cooker
• Cuisine: Indian

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Ingredients

Marinade:

• 2 pounds boneless skinless chicken thighs, cubed into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1-inch ginger root, peeled and minced
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons olive oil, for cooking

Sauce:

• 1 onion, diced
• 1/2 teaspoon salt, plus more as needed
• 2 cups tomato purée, or tomato sauce
• 1/2 cup heavy cream
• 2 tablespoons butter or ghee

Instructions

1. In a large bowl, add the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder, salt and stir to combine. Add the diced chicken to the bowl, stir to combine in the yogurt mixture, and allow to rest for at least 10 minutes. If time permits, you can prep it ahead of time and allow it to marinate in an airtight container in the fridge for up to 12 hours.
2. Once the chicken has marinated, warm the olive oil in a large pan on medium-high heat. Add the chicken and cook for 1-2 minutes or until browned on all sides. You don’t need to cook the chicken all the way through, just sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top cook the chicken directly in the removable pot, and then return it to the slow cooker base.
3. Transfer the seared chicken to the slow cooker, along with any leftover yogurt marinade from the bowl, then add diced onion, tomato purée, and salt, and stir until well combined with the chicken mixture.
4. Cover the slow cooker with a lid and cook on high for 4-5 hours or on low for 7-8 hours until the chicken is tender.
5. Once cooked, remove the lid and pour in the heavy cream and melted butter, stir to combine with the chicken mixture, and cook on high for a final 5 minutes.
6. Once cooked, the slow-cooker butter chicken can be served immediately with rice or naan and fresh cilantro, or cool allow it to completely, and store it in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Make Garam Masala: If you can find it in the grocery store, you can make your own with this easy garam masala recipe.

To Use Tomato Paste: Omit the tomato purée and use 1/4 cup of tomato paste and 1 3/4 cups chicken broth or water instead.

To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon garlic powder.

To Use Ginger Powder: Swap the fresh ginger for 1/2 teaspoon ginger powder.

To Use Onion Powder: Swap the onion for 1 teaspoon onion powder.

Nutrition

• Serving Size: 1 serving
• Calories: 262 calories
• Sugar: 5 grams
• Fat: 14 grams
• Carbohydrates: 8 grams
• Fiber: 2 grams
• Protein: 25 grams