Slow Cooker Indian Butter Chicken
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Simple prep with zero fuss! Restaurant-quality butter chicken made so easily in the crockpot. Serve with rice and naan.
I’m sure some of you have already put away your crockpot for the season. Up in one of those high cupboards so you don’t have to see your slow cooker until the Fall hits.
But seeing as to how we moved to Chiberia and it’s still the dead of winter here, my slow cooker has been on full blast, especially with this butter chicken.
I mean, I have seriously made this at least four times in the last 6 weeks.
Mainly because it’s so stinking easy.
Prep work is minimal and you can throw everything right into the crockpot. And while your chicken cooks low and slow to that tender, melt-in-your-mouth goodness, you can cook your basmati rice and warm your garlic naan.
And here’s a big secret I’ll let you in on: be sure to hoard all the sauce you possibly can for naan dipping purposes.
Slow Cooker Indian Butter Chicken
Ingredients
- 1 cup basmati rice
- ½ cup chicken stock
- 1 (6-ounce) can tomato paste
- 2 teaspoons yellow curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- ½ sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup heavy cream
- 2 tablespoons freshly squeezed lime juice
- 1 ½ teaspoons brown sugar
Equipment
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
- Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
- Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
- Serve immediately with rice.
Did you make this recipe?
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I normally love all of your recipes and I was super excited to try this one, but mine is not as vibrant red-orange as yours and it has a distinct sort of curry powder taste that stays in your mouth after eating. I followed the recipe exactly and all my spices were brand new. Any ideas? It’s edible, but just not amazing.
Hi Andrea, mine was good but I noticed this as well. Next time I’m going to try to “bloom” the spices by sautéing them in a neutral oil for a minute or so before adding them to the tomato paste mixture. This is traditional in Indian cooking and should get rid of the slightly raw spice taste and help everything blend nicely.
Has anyone used this recipe on a 6 qt slow cooker (that’s what I have)? Did it turn out good? Tia
Yes! I’ve made it multiple times in a 6 quart and it comes out great. I’ve had better luck when I cook it a little longer (like 5 hours) to make everything more tender.
Delicious, easy recipe. Kids loved it and ask for it again.
This turned out good! I, too, originally thought there was actual butter in the recipe which was what drew me in, but I was pleasantly surprised with not only how quick this was, but also how tasty. I think I would try it the next time with bone in chicken thighs. Thank you!
Super easy AND delicious! I added just a smidge more brown sugar at the end to taste (about 1/2 teaspoon). Even my toddler at this up! Have been thinking about making it again – would it be possible to double this recipe in the slow cooker? I’m wondering how the cooking time would change if this is doable.
I adapted this recipe for a vegetarian, and it worked great! My only criticism is that the lime is overpowering. Next time, I will only use half of what is called for. I substituted the chicken broth with low sodium vegetable broth, and I also added some extra hot chili powder that we get from the Indian grocery, to give it a kick! To make enough gravy for one package of paneer, I doubled all of the ingredients. I cooked it for about 3.5 hours on low, and then added the paneer with the cream and final ingredients. I cooked it for an additional 30 minutes on low, and it was perfect! I’ve tried other variations of this recipe, and I have to say that this is the closest to restaurant style in flavor and texture. I also appreciate that there is no yogurt in this recipe, because I absolutely hate yogurt!
This was excellent! I’ve made a lot of different Indian dishes from different websites and this is the first one that tasted as good as a restaurant! Minor changes I made: my husband doesn’t like onion so I subbed onion powder. I added an extra half teaspoon garam masala because mine is getting a little old. By accident I left the thighs whole and then cubed them at the end. I let it cook for about an extra half hour to compensate. I’m not sure if that is the reason but this was the most tender chicken I’ve ever made. Love!!
This turned out wonderful. Followed the recipe exactly, and have zero complaints. Maybe I missed it somewhere… but is it typically garnished with parsley, or is that cilantro?
I still cannot believe how good this recipe is. We make it just as is, no changes. It comes out perfectly every time. I am actually about to make it again for our family, and for a family with a new baby. Even if you aren’t typically a “curry” or Indian food fan, it’s hard not to love this recipe. Crowd favorite! And SOO easy!
This tastes good, but my sauce is quite watery-like. I’m going to leave the lid off the slow cooker for an hr and see how it goes. Also, something silly, but my sauce is also not as vibrant as the picture. Is this correct? I feel like I’ve gone wrong somewhere?
For direction step number 4, when exactly do you stir in the heavy cream and brown sugar? After it has cooked for 4 hours? Or during the cooking?
After it has cooked 4 hours. Right before serving.
Every recipe I make from your site is absolutely amazing, including this one! Thank you for being my number one go-to for new recipes!
Very tender meat. Not too spicy. Rich taste. Always like something I can put together and leave while I do other things. Didn’t understand though why directed to make rice first and set aside. Four hours is a long time for rice to sit around. I waited til last half hour of cooking time to make mine. I think coconut rice might add a little something or add green peas for some crunch!
I made this for the first time last night, my entire family loved it. This will definitely be one of our regulars…
Thank you!
P.s. Did i mention that it made my whole house smell good?
I am in Australia and our tomato paste is very thick, strong in flavour. Is ours the same as what is in the recipe, as I think it would be way to overpowering?
Yes, it sounds the same. When you take tomato paste out of its tin here, it still holds its shape. It’s very thick.
is there a calorie amount? how many servings does this yield?
Where’s the butter? Why is there no butter?
I wondered this too lol
I add 2 (or more!) tablespoons of butter at the end when I add the cream. Sooo good!
I made this last night and LOVED it! I especially appreciate the fact that it was a slow cooker recipe. I also made a palak/saag paneer recipe that paired well with this. We played some Indian music during dinner to add to the mood of the meal.
I tried to make this in an instant pot and added tomato sauce. Is this recipe supposed to be more on the tangy side? If not, any tips on how to make it not tangy and more sweet side? Will making it in slow cooker vs instant pot be that big of a difference?
Just add more sugar! That’s what I do.
I make this often. It’s unbelievably good! My husband had never had Indian food and he absolutely loves it. Your recipes are always fabulous!
Beyond easy…and the best Indian butter chicken recipe I have tried. Really delicious!
This was so good! I doubled the recipe for D&D night and everyone loved it. I do have one question though:
Why is it called “butter” chicken when there’s no actual butter in the recipe?
Normally there is butter in the recipe, but in indian the recipe is called Murgh Makhani which literally translates to butter chicken. Their use of the word butter doesnt just mean the ingrediate but also the velvety smooth texture. Normally the “gravy” created here is ran through a sieve to make sure no chunks get through.