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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken thighs in a spiced tomato sauce, finished with butter and heavy cream for a rich, silky texture. Cook it low and slow, then simmer briefly on high to thicken the sauce for serving over basmati rice.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 745
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs
  • 1 can (15 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 large onion finely diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp butter
Spices
  • 2 tsp garam masala
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar
To serve
  • 1 fresh cilantro for garnish
  • 1 basmati rice for serving
  • 1 naan for serving

Equipment

  • 1 slow cooker

Method
 

Start in the slow cooker
  1. Place the chicken thighs in the slow cooker in an even layer so they cook through uniformly.
  2. Whisk together the crushed tomatoes, onion, garlic, ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until the spices are fully distributed and no streaks remain.
  3. Pour the sauce over the chicken and gently stir or shake the slow cooker so the chunks are coated (thickeness will be moderate, not paste-like).
Cook until tender
  1. Cook on low for 6–7 hours until the chicken is very tender and easily breaks apart when pressed.
  2. Alternatively, cook on high for 3–4 hours until the chicken is very tender.
  3. Shred the chicken slightly or leave it in chunks, then stir in the butter and heavy cream until melted and the sauce looks glossy and creamy.
  4. Cook on high for 20 minutes until the sauce is rich and slightly thickened (it should cling lightly to the chicken).
Serve
  1. Serve the butter chicken over basmati rice and spoon additional sauce over the top.
  2. Garnish with fresh cilantro and serve with naan for scooping.

Notes

For the creamiest texture, stir in the butter and heavy cream after the long cook, then finish on high just until slightly thickened. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick and rich).