Rich, creamy, and effortlessly hands-off
Slow Cooker Butter Chicken
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Servings
6
6 portions
Difficulty
Easy
Cost
Budget
$
Slow Cooker Butter Chicken
Rich, creamy, and effortlessly hands-off
★4.6(15)
Tender chicken simmered all day in a velvety tomato-cream sauce with warm Indian spices. Set it and forget it for restaurant-quality butter chicken.
15m
Prep Time
360m
Cook Time
375m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Butter chicken (murgh makhani) is one of India's most beloved exports, and adapting it for the slow cooker makes this luxurious dish accessible for even the busiest weeknights. The long, gentle simmer melds the spices into a sauce so smooth and rich it tastes like it has been tended to for hours — because it has, just without you standing there.
The key aromatics — garam masala, turmeric, ginger, and garlic — have plenty of time to bloom and develop depth in the slow cooker. A swirl of cream at the end brings everything together into that signature velvety orange sauce that demands to be sopped up with warm naan.
Ingredients
Instructions
- 1
Place diced onion, garlic, and ginger in the bottom of the slow cooker. Add crushed tomatoes, garam masala, turmeric, cumin, 1 tsp salt, and 1/2 tsp cayenne.
- 2
Nestle chicken thighs into the sauce, spooning some over the top. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
- 3
Remove chicken and shred with two forks. If desired, use an immersion blender to smooth the sauce.
- 4
Stir shredded chicken back into the sauce. Add butter and heavy cream, stirring until the butter melts and the sauce becomes velvety.
- 5
Taste and adjust salt, adding more garam masala or cayenne if desired.
- 6
Serve over basmati rice or with warm naan bread. Garnish with fresh cilantro and a drizzle of cream.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with warm naan bread or basmati rice
Substitutions
Heavy creamCoconut cream
Rich and dairy-free, though it adds a subtle coconut flavor.
Garam masalaCurry powder
Not identical but provides a similar warm spice profile.
Crushed tomatoesTomato puree + diced tomatoes
Either works — puree gives a smoother sauce.
Tips & Storage
Pro Tips
Chicken thighs are essential here — breasts will dry out over the long cook time.
Add the cream and butter at the very end to prevent the dairy from separating during the long cook.
Toast the garam masala in a dry pan for 1 minute before adding for even more depth of flavor.
This recipe doubles easily for larger gatherings or big-batch meal prep.
Storage
Refrigerate for up to 5 days or freeze for up to 3 months. The flavor improves overnight.
Reheating
Reheat gently on the stove over medium-low heat. Add a splash of cream if the sauce has thickened too much.
Nutrition Facts
Per serving (about 1.5 cups) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates10g
Fat22g
Fiber2g
Sugar4g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between butter chicken and tikka masala?
- Butter chicken uses a tomato-cream base and is milder. Tikka masala typically has a spicier, more complex sauce. Both are creamy and tomato-based.
- Can I make this on the stovetop?
- Yes, simmer everything in a Dutch oven for 30-40 minutes instead. The flavor will be slightly different but still excellent.
- How do I make this dairy-free?
- Use coconut cream in place of heavy cream and coconut oil instead of butter. The flavor changes slightly but it is still delicious.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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