by Sandy 25 Comments
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Slow Cooker Indian Butter Chicken tastes like my favorite Indian restaurant's butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever! The flavor of this meal is exceptional.
Slow Cooker Indian Butter Chicken
It may seem like cooking delicious Indian recipes is very labor intensive, with a gazillion ingredients and lots of steps. I promise you that my Indian Butter Chicken Recipe is EASY!
There are only a few steps in the preparation. There are several spices, but you just add them to a bowl and mix them together.
The sauce is equally as easy. I really hope you give this amazing recipe a try!
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Which Chicken cuts are best for butter chicken?
I like to use skinless/boneless chicken breasts or thighs. They cook evenly, and quicker. No bones or skin to deal with, either.
What if I don't have all of the spices called for?
I carefully tested different spices and amounts of them. The flavor that this combination gives is wonderful.
That being said, the most important spices, in my opinion, are the Garam Masala (you can purchase a good Garam Masala here), salt, cayenne, and cumin.
You can do without the others if you have to, but it's so worth it to have these in your butter chicken. There are other recipes you can use these spices in, so it's worth it to get them!
What goes with Slow Cooker Butter Chicken?
Basmati rice is my favorite. You can also serve it over jasmine rice or really any rice you like.
You could also serve this yummy butter chicken over potatoes, pasta, or even cauliflower rice or chickpeas.
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Pin This Slow Cooker Indian Butter Chicken Recipe
If you make this delicious slow cooker butter chicken recipe, please leave me a comment below. I'd love to know how you liked it!
4.94 from 16 votes
Slow Cooker Indian Butter Chicken
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Slow Cooker Indian Butter Chicken tastes like a favorite Indian restaurant's butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever!
Course:Dinner
Cuisine:Indian
Keyword:crock pot indian butter chicken recipe
Servings: 6
Calories: 485 kcal
Author: Sandy Clifton
Ingredients
- 1TbspCoconut Oil
- 1Onion,diced fine
- 3-4Chicken Breasts (boneless/skinless)or 6-8 Thighs
- 8TbspButter,cut in slices
Sauce
- 1canCoconut Milk
- 1(6 oz) canTomato Paste
- Juice of ½ Lime
- 6clovesGarlic,pressed or finely minced
- 1TbspSugar
- 1 ½TbspFresh Ginger,grated
Spices
- 2TbspGaram Masala
- 1tspCumin
- 1 ½tspKosher Salt(or 1 tsp table salt)
- ½tspPepper
- 1tspCoriander,ground
- 1tspTurmeric,ground
- 1TbspPaprika
- 1tspCardamom,ground
- ¼tspCayenne
To Finish
- ½cupHeavy Cream
Instructions
Grease the crock with the coconut oil. Turn on the slow cooker to Low.
Add the onion and spread out in a single layer.
Place the chicken breasts on top of the onion.
Arrange the butter slices on and around the chicken. Place the lid on so it can start heating up.
In a medium sized bowl, add the coconut milk, tomato paste, lime juice, garlic, sugar, and ginger. gently whisk until the ingredients combine.
In a small bowl add the garam masala, cumin, salt, pepper, coriander, turmeric, paprika, cardamom, cayenne. Mix together.
Whisk the spice mixture into the sauce until well combined.
Pour the sauce mixture over the chicken, covering it entirely. Place the lid back on.
Cook on Low for about 4 hours, just until chicken is done (165° F).
Remove chicken breasts with tongs. Cut into cubes, or shred.
Stir the sauce mixture well and add the chicken back in to the crock.
Stir in the heavy cream.
Serve the butter chicken over hot basmati rice.
RESOURCES TO MAKEcrock pot butter chicken recipe and more
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Reader Interactions
Comments
Lori Mcinnis
This is my go to recipe! We love it!!!!
Reply
Lesley
Lovely will make again
Reply
Christy
This was absolutely amazing! I had a professor from India first introduce me to this dish and I wanted to make it for my family so that they could try it. I LOVED this recipe. The flavors are all there and compliment each other so well! I did add some curry to mine and a little bit of chili powder though just for some extra spice. Overall, very good! Thank you!
Reply
Nicole
After searching immensely for a recipe that suited my desire to use heavy cream for butter chicken, I found yours and let me tell you... IT'S ABSOLUTELY AMAZING. I've been raving about this dish since I made it *days* ago. I'm so glad I made extra because it's delicious and I haven't gotten tired of it. I have the ingredients to make another batch too.
Let me tell you about myself. I know how to cook WELL. My friends think I should be on one of these cooking competition shows. It wouldn't really be my thing, but the whole point is that alone should tell ya how honest my review is about this being damn amazing for Indian butter chicken. I used two onions instead, thighs I deboned/removed skin from, 1/2 lemon, and powdered ginger instead of fresh. I bought a new bag of basmati rice for this and it's already GONE. I've mixed some green peas into some of the bowls I've reheated up. By the way, this reheats very well!
Reply
Sandy
I'm so happy you enjoyed it! Thank you for your review.
Reply
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