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Slow cooker butter chicken in a bowl with basmati rice, naan, and fresh cilantro on top, and naan bread on the side.

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 1x
  • Category: Main
  • Method: Slow Cooker
  • Cuisine: Indian
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Ingredients

Marinade:

Sauce:

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