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Slow Cooker Butter Chicken

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This rich and creamy Butter Chicken is slow-cooked to perfection with tender chicken, warm Indian spices, and a velvety tomato-based sauce. A set-it-and-forget-it meal, perfect for busy weeknights, served over rice or with warm naan!

Ingredients

Scale

For the Butter Chicken:

  • 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (14 oz) tomato sauce (or pureed tomatoes)
  • 1 cup heavy cream (or coconut milk for dairy-free option)
  • 3 tbsp butter (or ghee)
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice

Spices:

  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • ½ tsp chili powder (optional, for heat)
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper

For Serving:

  • Cooked basmati rice or naan bread
  • Fresh cilantro, chopped
  • Extra butter or ghee for drizzling (optional)

Instructions

1. Prepare the Slow Cooker

  1. Place chicken, onion, garlic, and ginger in the slow cooker.
  2. Add tomato sauce, tomato paste, lemon juice, and all spices. Stir to coat the chicken evenly.

2. Slow Cook the Chicken

  • LOW: Cook for 6 hours
  • HIGH: Cook for 4 hours

3. Add the Cream & Butter

  1. Stir in heavy cream (or coconut milk) and butter during the last 30 minutes of cooking.
  2. Let it simmer until the sauce thickens and becomes rich and creamy.

4. Serve & Enjoy

  • Garnish with fresh cilantro and serve over rice or naan.
  • Drizzle with extra melted butter or ghee for extra richness!

Notes

  • Make it dairy-free: Use coconut milk instead of cream and ghee or coconut oil instead of butter.
  • For extra richness, stir in ¼ cup Greek yogurt before serving.
  • Meal prep tip: Keeps well in the fridge for 4 days or freeze for up to 3 months!

Find it online: https://ukfinda.com/slow-cooker-butter-chicken/