Slow-Cooker Butter Chicken Recipe

Introduction

Slow-Cooker Butter Chicken is a comforting and flavorful dish that fills your kitchen with warm spices and rich aromas. This easy recipe lets the slow cooker do the work, producing tender chicken in a creamy, spiced sauce perfect for a cozy dinner.

Ingredients

• 3 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely chopped
• 3 tablespoons grated ginger
• 1 tablespoon garam masala
• 1 6-ounce can tomato paste
• 3/4 teaspoon kosher salt
• 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 cup coconut milk (whisk if needed to combine liquid and solids before measuring)
• 1/2 cup chicken stock
• 1/4 cup cilantro leaves, for garnish (optional)
• Cooked basmati or jasmine rice, for serving
• Naan, for serving (optional)

Instructions

1. Step 1: In a medium skillet, heat the vegetable oil over medium-high heat. Add the diced onions and cook until softened, about 3 minutes.
2. Step 2: Reduce the heat to medium, then add the garlic and grated ginger. Cook for another 2 minutes, stirring frequently to prevent burning.
3. Step 3: Stir in the garam masala, tomato paste, and kosher salt. Cook and stir the mixture for 2 minutes to develop the flavors.
4. Step 4: Place the chicken pieces into the slow cooker. Add the tomato paste mixture, lime zest, lime juice, coconut milk, and chicken stock. Stir everything together to combine.
5. Step 5: Cover and cook on the low heat setting for 4 1/2 to 5 hours, or until the chicken is cooked through and tender. You may cook up to 7 hours if needed, but the chicken may become very soft and shred easily.
6. Step 6: Garnish with cilantro leaves if desired. Serve the butter chicken hot with cooked basmati or jasmine rice, and naan on the side if you like.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat; breasts work fine but may be leaner.
• Adjust the amount of garam masala to suit your spice preference.
• For a creamier sauce, stir in a little heavy cream or Greek yogurt just before serving.
• If coconut milk is unavailable, substitute with heavy cream or full-fat yogurt for richness.
• Adding a pinch of cayenne pepper or chili flakes gives the dish extra heat.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when cold; add a splash of water or chicken stock when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken pieces for even cooking in the slow cooker. Using frozen chicken may increase cooking time and could result in unevenly cooked meat.

Is this recipe dairy-free?

Yes, this version uses coconut milk instead of cream, making it suitable for those avoiding dairy. Just be sure to use coconut milk labeled dairy-free.

Slow-Cooker Butter Chicken Recipe

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★★★★★

4.7 from 97 reviews

A rich and flavorful Slow-Cooker Butter Chicken recipe made with tender chicken thighs simmered in a spiced tomato and coconut milk sauce. This easy-to-make dish combines garam masala, garlic, ginger, and lime for a delicious Indian-inspired meal perfect for serving with basmati rice and naan.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes to 5 hours
• Total Time: 4 hours 45 minutes to 5 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely chopped
• 3 tablespoons grated ginger
• 1 tablespoon garam masala
• 1 6-ounce can tomato paste
• 3/4 teaspoon kosher salt
• 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 cup coconut milk (whisk to combine liquid and solids before measuring)
• 1/2 cup chicken stock
• 1/4 cup cilantro leaves, for garnish (optional)
• Cooked basmati or jasmine rice, for serving
• Naan, for serving (optional)

Instructions

1. Sauté Aromatics: In a medium skillet, heat the vegetable oil over medium-high heat. Add diced onions and cook until softened, about 3 minutes. Reduce heat to medium, then add chopped garlic and grated ginger, cooking for another 2 minutes until fragrant.
2. Add Spices and Tomato Paste: Stir in the garam masala, tomato paste, and kosher salt. Cook and stir the mixture for 2 minutes to deepen the flavors.
3. Prepare Slow Cooker: Place the cut chicken pieces into the slow cooker. Add the cooked tomato paste and spice mixture, lime zest, lime juice, coconut milk, and chicken stock. Stir well to combine all ingredients evenly.
4. Cook: Cover and cook on the slow cooker’s low heat setting for 4 1/2 to 5 hours, or until the chicken is cooked through and tender. For softer, shreddable chicken, cooking up to 7 hours is possible.
5. Serve: Garnish the butter chicken with fresh cilantro leaves if desired. Serve hot with basmati or jasmine rice and naan on the side for a complete meal.

Notes

• Use chicken thighs for juicier, more flavorful results compared to chicken breasts.
• To make the dish creamier, you can add a couple of tablespoons of heavy cream or yogurt towards the end of cooking.
• If coconut milk separates, whisk it well before measuring for consistent texture.
• Adjust the amount of garam masala to control the spice level according to preference.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

Keywords: Slow Cooker Butter Chicken, Indian Butter Chicken, Slow Cooker Indian Recipes, Easy Butter Chicken, Chicken Curry Slow Cooker