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To make slow cooker butter chicken, you need these key ingredients: - 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 large onion, finely chopped - 4 cloves garlic, minced - 1-inch piece of ginger, grated - 1 can (15 oz) crushed tomatoes - 1 cup (240ml) coconut milk - 6 tablespoons unsalted butter - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric - 1 teaspoon chili powder (adjust to taste) - Salt and pepper to taste - Fresh cilantro for garnish - Cooked basmati rice or naan for serving I recommend using a kitchen scale for accuracy. The chicken should weigh 2 lbs. Use a large onion, about the size of your fist. For garlic, 4 cloves are just right. Use a 1-inch piece of ginger, which gives great flavor. The crushed tomatoes come in a 15 oz can. Coconut milk should be 1 cup, or 240ml. Butter is measured in tablespoons, and you'll need 6. For spices, tablespoons and teaspoons work well. If you need a dairy-free option, swap the butter for coconut oil. For a lower-fat version, you can use skinless chicken breasts instead of thighs. If you're avoiding coconut, use almond milk or vegetable broth. For a nut-free version, just skip any nut ingredients. Adjust the spices to your taste, especially the chili powder for heat. {{ingredient_image_1}} First, gather all your ingredients. You need chicken, onions, garlic, and spices. Chop the onion finely and mince the garlic. Grate the ginger and set it aside. Cut the chicken thighs into bite-sized pieces. This helps them cook evenly. In the slow cooker, add the chopped onion, minced garlic, and grated ginger. Mix these well so the flavors combine. Next, place the chicken pieces on top of the onion mix. Season with salt and pepper to taste. In a separate bowl, mix the crushed tomatoes, coconut milk, and butter. Add the spices: garam masala, cumin, coriander, turmeric, and chili powder. Stir until well blended. Pour this sauce over the chicken in the slow cooker. Cover the slow cooker. Set it to low heat for 6-8 hours or high heat for 4-5 hours. The chicken should be tender and fully cooked. After cooking, taste the sauce. Adjust the seasoning if needed. For a thicker sauce, blend part of it and return it to the slow cooker. Right before serving, you can stir in some extra butter for richness. Serve hot over basmati rice or with naan. Don't forget to garnish with fresh cilantro! Make sure to cut the chicken into uniform pieces. This step ensures even cooking. If you want a milder dish, reduce the chili powder. You can also add more spices if you like it spicy. For the best flavor, let it cook for the full time. This gives the spices a chance to shine. Lastly, serve this dish right away for the best taste. Enjoy your meal! To make your butter chicken even better, use fresh spices. Fresh spices have more flavor than old ones. You can also toast them lightly in a pan. This brings out their natural oils and aromas. Adding a bit more ginger and garlic boosts the taste, too. Try to use full-fat coconut milk for a creamier sauce. If you want more heat, add extra chili powder or fresh chili peppers. Fresh cilantro adds a nice touch when serving. One common mistake is not seasoning enough. Always taste your dish before serving. Another error is cooking the chicken too long. Overcooked chicken can turn dry. Make sure to use a timer for the cooking time. Don’t skip blending part of the sauce if you want it thicker. Lastly, don’t forget the butter at the end. It gives a rich taste that makes the dish shine. This butter chicken is great for meal prep. You can make it a day ahead. Just store it in the fridge overnight. The flavors deepen as it sits. Reheat it gently on the stove before serving. If you want to freeze it, cool it first. Store it in airtight containers. It can last for up to three months in the freezer. When ready to eat, thaw in the fridge and then reheat on low heat. Pro Tips Use Fresh Spices: For the best flavor, use fresh spices instead of pre-ground. Toast them lightly before adding to the dish for an extra depth of flavor. Marinate the Chicken: If time allows, marinate the chicken in yogurt and spices for a few hours or overnight to enhance tenderness and flavor. Adjust Spice Level: Modify the amount of chili powder according to your heat preference. Start with less and add more as needed during cooking. Thicken the Sauce: For a thicker sauce, blend a portion of the butter chicken after cooking and mix it back in. This will create a creamy texture. {{image_2}} You can change the heat in butter chicken easily. Start with one teaspoon of chili powder. Taste the dish as it cooks. If you want more heat, add more chili powder. For a milder flavor, use less or skip it. You can also add a pinch of cayenne pepper for extra spice. Adjust to fit your taste! You can swap some ingredients if needed. For example, use chicken breast instead of thighs for a leaner dish. If you want a dairy-free option, use a plant-based butter. Instead of coconut milk, almond milk can work too. If you don’t have garam masala, mix equal parts of cumin, coriander, and ground cinnamon. These swaps can keep the flavor while meeting your needs. Butter chicken pairs well with many sides. Serve it over fluffy basmati rice for a classic dish. You can also enjoy it with warm naan for dipping. For a fresh touch, add a side salad with cucumbers and tomatoes. If you like, include a yogurt sauce to cool the spice. These options can enhance your meal and make it even more enjoyable. After enjoying your slow cooker butter chicken, let it cool. Once cool, transfer the leftovers to an airtight container. Store it in the fridge for up to 3 days. This keeps the chicken moist and tasty. To freeze the butter chicken, use a freezer-safe container. You can store it for up to 3 months. Make sure to leave some space in the container. The sauce may expand when frozen. Label the container with the date for easy reference. When you are ready to enjoy the leftovers, take them out of the fridge or freezer. For fridge leftovers, heat in a saucepan over medium heat. Stir until warmed through. If frozen, thaw in the fridge overnight. Then reheat as mentioned. You can also use the microwave. Just heat in short bursts to avoid overcooking. To thicken the sauce, blend part of it. Use an immersion blender or regular blender. This makes the sauce smooth and creamy. You can also add a bit of cornstarch mixed with water. Stir this mixture in and let it cook for a few minutes. This will help it thicken without changing the flavor. Yes, you can use chicken breast. Just remember, breasts cook faster than thighs. They may dry out if overcooked. Keep an eye on the cooking time. If using breasts, check them after about 3-4 hours on high heat. If you want tender meat, thighs are still the best choice. The chicken is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check. The meat should be tender and easy to shred with a fork. If it is still tough, let it cook longer. Butter chicken pairs well with basmati rice or naan. You can also serve it with a simple salad or roasted vegetables. For extra flavor, add some yogurt or raita on the side. This helps balance the rich sauce. Yes, this recipe is great for meal prep. You can make it ahead and store it in the fridge for up to 4 days. Just reheat it on the stove or in the microwave. It also freezes well for up to 3 months. Just store it in an airtight container. You’ve learned how to create a delicious meal from start to finish. We covered essential ingredients, preparation steps, and cooking tips. We explored variations to customize the dish and storage methods to keep leftovers fresh. Remember, cooking is an art. Don’t hesitate to make it your own. Experiment with flavors and find your favorite way to enjoy this recipe. Enjoy your cooking journey and impress your friends and family with your tasty dish!

Slow Cooker Butter Chicken

A rich and creamy butter chicken made effortlessly in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 can crushed tomatoes (15 oz)
  • 1 cup coconut milk
  • 6 tablespoons unsalted butter
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving cooked basmati rice or naan

Instructions
 

  • In the slow cooker, add the chopped onion, minced garlic, and grated ginger. Stir to combine.
  • Place the chicken pieces on top of the onion mixture and season with salt and pepper.
  • In a bowl, mix together the crushed tomatoes, coconut milk, butter, garam masala, ground cumin, ground coriander, turmeric, and chili powder until well combined. Pour this sauce over the chicken in the slow cooker.
  • Cover the slow cooker and set it on low heat for 6-8 hours, or on high heat for 4-5 hours, until the chicken is tender and fully cooked.
  • Once cooked, taste and adjust seasoning if necessary. If you prefer a thicker sauce, you can blend a portion of the sauce and return it to the slow cooker.
  • Before serving, stir in some additional butter if you want extra richness.
  • Serve the butter chicken hot over cooked basmati rice or with naan, and garnish with freshly chopped cilantro.

Notes

Adjust the chili powder to your spice preference.
Keyword butter chicken, Indian cuisine, slow cooker