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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender shredded chicken in a vibrant orange-red tomato and spice sauce. Cook on Low until the chicken is melt-tender, then finish on High with coconut milk or cream for a rich, creamy texture.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, boneless skinless
Tomato and aromatics
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 clove garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 1 can (13.5 oz) coconut milk Or use 1 cup heavy cream (added at end) for a richer finish.
  • 1 cup heavy cream Alternative to coconut milk; add at the end and cook on High.
  • 3 tbsp tomato paste
Spices
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
To serve
  • 0.5 tsp salt to taste Add gradually until the sauce tastes balanced.
  • 6 serving basmati rice
  • 6 serving naan
  • 1 tbsp fresh cilantro For garnish.

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken curry
  1. Place the chicken thighs in the slow cooker, then add the crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, garam masala, cumin, turmeric, chili powder, and coriander. Stir to combine until the chicken is evenly coated in the spiced tomato mixture.
  2. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is very tender. The sauce should look thickened and the chicken should pull apart easily.
  3. Shred the chicken directly in the sauce using two forks, then stir so the meat is distributed throughout. Keep the sauce simmering on Low for a few minutes to help it cling to the shredded chicken.
Finish creamy and serve
  1. Stir in the coconut milk (or heavy cream) and cook on High for 20-30 minutes until the sauce is rich and creamy. Look for a smooth, glossy orange-red sauce with no grainy separation.
  2. Season with salt to taste and stir well. Serve over basmati rice with naan and fresh cilantro garnish.

Notes

Pro tip: use Low for the full 5-6 hours for the most tender, shreddable chicken and the best developed spice flavor. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently until hot. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. For a dairy-light option, use coconut milk and skip the heavy cream.