Butter chicken has always felt like one of those meals that is hard to get right at home. The sauce either tastes flat or sharp and never quite like the real thing. This slow cooker version is the one I kept coming back to.
A bit of prep at the start, then the slow cooker does the rest. If you are using a crockpot the method is exactly the same
Getting that rich, creamy butter chicken flavour in a slow cooker
If everything goes straight into the slow cooker, the sauce can taste a bit flat. Taking a few minutes at the start makes a big difference. I tested a straight dump-and-go version first and the difference was noticeable enough that I could not leave that step out.
Cooking the onion, garlic, spices and tomato paste first gives you a deeper, fuller flavour. It also takes away that slightly sharp tomato taste you can sometimes get if it goes in raw.
Halfway through cooking, the sauce can look thinner and a bit underwhelming. Don’t worry, that’s normal. It all comes together at the end.
This is where a quick taste matters. A pinch of salt, a little sugar or a squeeze of lemon can lift everything. It’s often just a small tweak.
Do you need to brown or sauté spices and chicken first?
Sautéing the base ingredients gives you a richer flavour, but you can skip it if you want a true one-pot version.
Grilling the chicken before it goes in adds a little colour and depth. You don’t need to do all of it, even a few pieces makes a difference. You’re just adding a bit of caramelisation, not cooking it through.
If you skip both steps, it still works well, just a little lighter in flavour.
Keeping the chicken tender
Chicken thighs are the best choice here, they stay tender and suit the sauce really well. Chicken breast will work, but it’s leaner and can dry out more easily in a slow cooker.
If you do use chicken breasts, keep to the shorter cooking time and expect a slightly firmer texture.
Getting a smooth, creamy butter chicken sauce
Slow cookers create extra liquid, so the sauce will look thinner when you first open the lid.
Blending the sauce before adding the cream is what gives it that smooth finish. It also helps avoid any slightly grainy texture, especially with the yoghurt in the marinade.
If it’s still thinner than you’d like, let it cook uncovered for a bit or use a quick cornflour slurry. You want it thick enough to coat the chicken and sit well over rice.
Finishing touches that make the difference
Stir the cream, butter and sugar through at the very end. Adding them earlier can affect the texture so it is worth waiting.
Fenugreek leaves are optional but if you can find them they add that flavour you get from a good butter chicken. Worth keeping a packet in the pantry.
Let it sit for five to ten minutes before serving. The sauce thickens slightly and settles.
What to serve with slow cooker butter chicken
Jasmine or basmati rice are both great here. The sauce soaks in and it is just a really good combination. Basmati is probably the more traditional pairing if you want to go that way.
If you want something lower carb, cauliflower rice is a good option and soaks up the sauce beautifully.
We always have naan bread on the side, garlic if possible! I pan fry my naan in a little butter, or you can make these from scratch if you prefer. Roti works the same way.
How to store and reheat butter chicken
Store leftovers in an airtight container in the fridge for up to three days. The sauce thickens overnight which is fine, just add a small splash of water when you reheat it and stir well. It reheats well on the stovetop over a low heat or in the microwave in two minute bursts, stirring in between. Make sure it is piping hot all the way through before serving.
To freeze, do it before you add the cream at the end. Cool it completely, portion into containers and freeze for up to three months. Thaw overnight in the fridge, reheat gently and stir the cream through once it is hot.
Spices and heat level
This recipe uses individual spices rather than a pre-made blend, all of which are easy to find at any supermarket in NZ, Australia and the US.
As written it is mild, great for kids and spice-shy eaters. The chilli powder is the only real heat and it is optional. Leave it out and you will not miss it.
If you want more heat, keep the chilli powder in and add a small pinch of cayenne at the end. Taste as you go.
More slow cooker chicken recipes to try:
Slow Cooker Whole Roast Chicken is one of the most popular recipes on the site and worth knowing about if you have not tried it yet. The slow cooker does a surprisingly good job of it.
Slow Cooker Chicken Satay is a completely different flavour from butter chicken but works just as well over rice. The peanut sauce is very good.
Easy Slow Cooker Chicken Recipes is a roundup post if you want more ideas beyond these two. Good place to start if you are planning the week ahead.
Slow Cooker Orange Chicken is one to try if your family loves that sweet sticky Chinese-style sauce you get from a good takeaway. No frying involved, just chicken thighs and a really good orange sauce that thickens up beautifully at the end. Ours never lasts long at the table.
How to Make Slow Cooker Butter Chicken
Step one Prepare the marinade and coat the chicken well and set aside – this can be done ahead of time if you prefer.
Step two Sauté the onion, garlic, spices and tomato paste (optional), but adds a lot of depth to the end result
Step three Pan fry or grill the chicken briefly for colour (optional), taking even just a few pieces to golden brown makes a big difference.
Step four Add everything to the slow cooker and cook until the chicken is tender
Step five Blend the sauce until smooth, I use a heat proof blender or you can remove the chicken and use a stick immersion blender.
Step six Stir through cream, butter and finishing ingredients, then taste and adjust
Watch this video for an overview of how I make my butter chicken at home
Questions about this recipe
Can I make this without cream? Yes. Coconut cream is the best swap and keeps it dairy free. Use the same quantity and stir it through at the end the same way you would the cream. The flavour will be slightly different, a little sweeter with a hint of coconut, but still really good. Plain yoghurt also works but stir it through off the heat so it does not split.
Can I freeze butter chicken? Yes. Freeze it before you add the cream. Full details are in the storage section above.
Why does my butter chicken taste too acidic? It just needs balancing. Add a small knob of butter, a splash more cream or a pinch of sugar and stir it through. Taste as you go. Tinned tomatoes and passata vary quite a bit in acidity depending on the brand, so this is worth doing every time rather than assuming it will not need it.
Can I cook this on high instead of low? Yes. Cook on high for two and a half to three hours. Low is the better option if you have the time because the longer cook lets the spices develop more fully and keeps the chicken tender rather than firm. Both work, low just gives you a better result.
Slow Cooker Butter Chicken Recipe
Slow Cooker Butter Chicken
Slow Cooker Butter Chicken with tender chicken and a rich, creamy sauce. Easy, flavourful and perfect for family dinners.
Ingredients
- 1 kilogram boneless skinless chicken thighs (about 800 grams once trimmed), cut into large chunks (2.2 lb / about 1.8 lb trimmed)
- ½ cup plain unsweetened yogurt (125 ml / 4.2 fl oz)
- 3 cloves garlic, crushed
- 2 teaspoons fresh ginger, finely grated
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon lemon juice (15 ml / 0.5 fl oz)
Sauce
- 2 tablespoons butter (or oil) (1 oz / 28 g)
- 1 large onion, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons fresh ginger, finely grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ⅛ teaspoon chilli powder (optional)
- 2 tablespoons tomato paste
- 350 g passata (12.3 oz)
To finish
- 1 cup cream (250 ml / 8.5 fl oz)
- 1½ tablespoons butter (0.75 oz / 21 g)
- 2 teaspoons sugar
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed (optional)
- Salt, to taste
Instructions
- In a bowl, combine all marinade ingredients. Add the chicken and mix well to coat. The marinade will be thick and creamy, this is normal. Set aside while you prepare the sauce, or cover and refrigerate for up to overnight.
- Heat the butter in a frying pan over medium heat. Add the onion and cook until soft and lightly golden, this step builds the flavour base so don’t rush it.
- Stir in the garlic and ginger and cook for a further minute.
- Add the spices and cook briefly until fragrant. Stir through the tomato paste and cook for 1–2 minutes until it darkens slightly and smells rich.
- Transfer everything to the slow cooker.
- Place the chicken in a single layer on a paper lined tray. Grill on high until lightly coloured in places. Turn once and grill briefly on the second side. It does not need to be cooked through.
- This step adds extra flavour and colour, but you can skip it for a simpler one-pot version.
- One-pot option: Add the chicken straight to the slow cooker without browning.
- Add the chicken and any juices to the slow cooker. Pour in the passata and stir gently to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender.
- Remove the chicken pieces and set aside. Blend the sauce until completely smooth using a stick blender or heatproof blender then pour the sauce back into the slow cooker.
- Stir in the cream, butter and sugar, then return the chicken to the slow cooker.
- Add the crushed fenugreek leaves. Taste and season with salt as needed.
- Cook on HIGH for a further 10–15 minutes, uncovered or with the lid slightly ajar, until the sauce is hot, glossy and lightly thickened.
- Serve with rice and naan.
- Store in an airtight container for up to 3 days. Freeze for up to 3 months. For best texture, freeze before adding the cream, then stir it through when reheating.
- Reheat gently on the stovetop or in the microwave until hot. Add a splash of water or cream if needed to loosen the sauce.
Notes
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 654Total Fat: 43gSaturated Fat: 22gUnsaturated Fat: 21gCholesterol: 320mgSodium: 674mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 54g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Butter chicken is one of those dinners that gets requested again and again around here. Leave a comment and let me know if you went with the full sauté or the one-pot version and how it turned out
Thank you so much for stopping by to check out this recipe and the others here on my blog. I always love sharing these slow cooker favourites with you.
If you’re not already, be sure to follow me on Pinterest for more slow cooker inspiration and delicious recipes.
Happy cooking!
Anna xo
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