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- 2 lbs boneless chicken thighs - 1 large onion - 4 cloves garlic - 1 tablespoon ginger - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - ½ cup unsalted butter For this dish, I love using boneless chicken thighs. They stay juicy and tender. The onion adds a nice base flavor. Garlic and ginger bring warmth and depth. Crushed tomatoes create a rich sauce. Coconut milk adds creaminess and a hint of sweetness. Finally, the butter gives it that classic buttery flavor. - 2 tablespoons garam masala - 1 teaspoon turmeric - 1 teaspoon cumin - 1 teaspoon paprika - 1 chili pepper (optional) - Salt and pepper Spices are key to butter chicken. Garam masala gives the dish its signature taste. Turmeric adds color and health benefits. Cumin and paprika enhance the flavor. If you like heat, add a chili pepper. Season with salt and pepper to balance all the flavors. - Fresh cilantro for garnish - Cooked basmati rice or naan bread Serve this dish with fresh cilantro on top. It adds a pop of color and flavor. I recommend cooked basmati rice to soak up the sauce. Naan bread is perfect for dipping. Together, they make a satisfying meal for the whole family. {{ingredient_image_1}} Start by cutting 2 lbs of boneless chicken thighs into bite-sized chunks. This helps the chicken cook evenly. Next, chop one large onion finely. Mince 4 cloves of garlic and grate 1 tablespoon of ginger. These add great flavor to the dish. Now, it’s time to combine the ingredients in the slow cooker. Add the chicken, onion, garlic, and ginger into the pot. Pour in one can of crushed tomatoes and one cup of coconut milk. Stir everything until well mixed. Then, add ½ cup of unsalted butter. Sprinkle in 2 tablespoons of garam masala, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika. If you want heat, finely chop one chili pepper and add it too. Season with salt and pepper to taste. Cover the slow cooker and set it on low heat for 6 to 8 hours. If you're in a hurry, you can set it on high heat for 3 to 4 hours. The chicken should be tender and fully cooked when done. After cooking, remove the lid and stir well to combine all the flavors. For a rustic texture, you can shred the chicken with two forks. This step is optional but fun! Finally, taste the dish and adjust the seasoning if needed. Let it sit for an additional 10 minutes to meld the flavors. Serve your butter chicken over cooked basmati rice or with warm naan bread. Don’t forget to garnish with fresh cilantro! To boost flavor, I recommend using fresh spices. Fresh spices pack more punch than old ones. Garam masala is a must for that authentic taste. You can also add turmeric and cumin for warmth. If you like heat, try a chili pepper. Fresh garlic and ginger also make a big difference. Canned tomatoes and coconut milk work well, but fresh ones can enhance the dish even more. The sauce should be thick and creamy. If it’s too runny, let it cook longer with the lid off to reduce. On the other hand, if it’s too thick, add a splash of water or coconut milk. To shred chicken effectively, use two forks. Hold the chicken with one fork and pull it apart with the other. This gives nice, tender strands for serving. Use the slow cooker wisely. Layer ingredients in the order of cooking times. Start with chicken and onions at the bottom. Avoid opening the lid often; each time you do, it adds extra cooking time. Common mistakes include not seasoning enough and overcooking the chicken. Check for doneness near the end of cooking time. This will help you serve a perfect meal that your family will love. Pro Tips Use Bone-In Chicken Thighs: For even more flavor and moisture, consider using bone-in chicken thighs instead of boneless. They will add depth to the dish as they slow cook. Experiment with Spices: Don’t hesitate to adjust the spices to your preference. Adding more garam masala or even some cinnamon can give a unique twist to the traditional recipe. Thicken the Sauce: If you prefer a thicker sauce, you can remove the lid for the last 30 minutes of cooking to let it reduce, or stir in a cornstarch slurry just before serving. Make it Ahead: This dish stores well in the refrigerator for up to 3 days. It also freezes beautifully, so consider making a double batch for easy meals later. {{image_2}} You can make butter chicken lighter. Try using yogurt instead of cream. Yogurt adds creaminess with fewer calories. It also adds a nice tang. For a veggie twist, use chickpeas or tofu. These options keep the dish hearty but light. Want it spicier? You can add more chili pepper. Start with a little and taste as you go. If it's too spicy, try adding extra coconut milk. For families with kids, skip the chili. You can still enjoy rich flavors without the heat. Don’t own a slow cooker? No problem! You can use an Instant Pot. Just set it to the poultry setting for about 15 minutes. For a quicker option, cook on the stovetop. Simply simmer everything together for about 30 minutes. This way, you can enjoy butter chicken in less time. To store your butter chicken, let it cool first. Place it in a container with a tight lid. I recommend using glass or BPA-free plastic containers. This keeps the dish fresh and safe. It will last in the fridge for about three to four days. You can freeze butter chicken for later. Make sure it is cool before you freeze it. Use freezer-safe bags or containers. Remove as much air as you can before sealing. This helps avoid freezer burn. To reheat, thaw it in the fridge overnight. Warm it up on the stove or in the microwave until hot. For best taste, eat your butter chicken within four days if refrigerated. If frozen, try to eat it within three months. Look for signs of spoilage, like an off smell or changes in color. If you see anything strange, throw it out. Enjoy your butter chicken while it’s fresh and tasty! Yes, you can use chicken breasts. They will cook well too. However, thighs are juicier, which gives more flavor. If you choose breasts, watch the cooking time. They may cook faster than thighs. To make Butter Chicken dairy-free, replace the butter with coconut oil. You can also use dairy-free yogurt or sour cream for creaminess. Coconut milk works great, as it adds a lovely flavor. Butter Chicken pairs well with basmati rice or naan bread. You can also serve it with a fresh salad. Consider adding a side of roasted vegetables for a balanced meal. Leftovers can be stored in the fridge for up to four days. Ensure you keep them in an airtight container. For longer storage, freeze them for up to three months. Absolutely! You can prepare it a day ahead. Just mix all the ingredients in the slow cooker and refrigerate. When ready, cook it as usual. This saves time on busy days. This slow cooker butter chicken is both simple and tasty. You start with chicken, onion, garlic, and spices. Fresh ingredients and careful prep lead to great flavor. Serve it with rice or naan for a full meal. By trying different spices and methods, you can make it your own. Don't forget to store leftovers properly to keep them fresh. Enjoy this comforting dish with family and friends!

Creamy Slow Cooker Butter Chicken

A rich and flavorful butter chicken cooked slowly for tender, juicy chicken in a creamy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless chicken thighs, cut into chunks
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1 cup coconut milk
  • 1 2 tablespoons unsalted butter
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 chili pepper finely chopped (optional, for heat)
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving cooked basmati rice or naan bread

Instructions
 

  • In a large slow cooker, add the chunks of chicken thighs along with the chopped onion, minced garlic, and grated ginger.
  • Pour in the crushed tomatoes and coconut milk, stirring to combine everything evenly.
  • Add the unsalted butter, garam masala, turmeric, cumin, paprika, and the chopped chili pepper if using. Stir well to ensure the spices are evenly distributed.
  • Season with salt and pepper according to your taste preferences.
  • Cover the slow cooker and set it on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked.
  • Once done, remove the lid and stir the mixture well. If desired, you can shred the chicken using two forks for a more rustic texture.
  • Adjust seasoning if necessary and let it sit for an additional 10 minutes to meld the flavors.
  • Serve the butter chicken over cooked basmati rice or with naan bread, garnished with freshly chopped cilantro.

Notes

Serve with basmati rice or naan bread for a complete meal.
Keyword butter chicken, Indian cuisine, slow cooker