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Slow Cooker Butter Chicken

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Remember that Roasted Garlic Naan from a couple days ago, and the Spicy Harissa Paste from last week? All leading up to this – creamy, velvety Butter Chicken in a slow cooker. It is so good and so easy that you’ll find yourself making this every other week and doubling it for leftovers!

Indian food really shines when it has a long, low cooking time for the spices to meld so it’s a natural fit for the slow cooker. And of course you can’t have Indian food without naan, so let’s just kick that up with roasted garlic too.

(Okay, harissa is not exactly traditional here, but it is such a perfect complement that I couldn’t leave it out. Seriously, if you’re a spice-fiend like me, try a spoonful on top. So good.)

Slow Cooker Butter Chicken Tikka masala, butter chicken, chicken makhani – the Americanized versions of these dishes are all really similar, despite different origins. There are true differences between the original recipes: more cream or more tomatoes, white meat versus dark meat, butter or no butter, cooked in a tandoor or a pan…

Whatever the name, toss your favorites (dark meat and butter, always) in a slow cooker and your mouth will be watering the minute you walk in the kitchen. Indian recipes can sometimes be intimidating with long ingredient lists that are hard to find, but the only non-standard thing here is garam masala and it is so worth adding one more jar to the spice rack.

Slow Cooker Butter Chicken

If I’m craving takeout, I want something I can’t or don’t usually make at home and so Indian is always at the top of the list. But between this and Palak Paneer, my cravings are totally satisfied at home… so long as I can be patient enough to let them cook.

Bonus points because this only gets better overnight, so leftovers for lunch are just as good as dinner the night before!

Print Recipe

Slow Cooker Butter Chicken

Tikka masala, butter chicken, chicken makhani – whatever you call it, slow-simmering = creamy, velvety deliciousness.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Dishes
Cuisine: Indian
Servings: 4
Calories: 293kcal
Author: Mountain Cravings

Ingredients

  • 15 oz. light coconut milk
  • 1/2 cup plain nonfat greek yogurt
  • 1/4 cup whole milk
  • 6 oz. tomato paste
  • 2 T. red curry paste
  • 3 cloves garlic minced
  • 1 T. ginger grated
  • 2 T. garam masala
  • 2 t. curry powder
  • 1 t. turmeric
  • 1 t. cayenne
  • 1/2 t. salt
  • 1.5 lb. chicken breast or thighs cubed
  • 1/2 onion diced
  • 2 T. butter

Instructions

  • Stir together coconut milk, yogurt, and milk in a slow cooker.
  • Stir in tomato paste, curry paste, garlic, ginger, and spices.
  • Add chicken and onion. Top with butter.
  • Cook on high for 4 hours, stirring occasionally.
  • Serve with jasmine rice or naan.
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21 January 2016 Tagged With: Cozy Comfort Foods, Freezer Friendly, Gluten Free, Indian, Low Carb, Main Dishes, Slow Cooker

Reader Interactions

Comments

  1. Bruce Dimon says

    25 May 2017 at 9:25 pm

    I made this for a potluck and got a lot of compliments. I used a mild curry paste and it was just a little spicy. You can easily adjust the heat. Really good.

    I underestimated how long it would take to debone and skin the chicken thighs. For a double recipe, I bought 3 and half pounds of chicken. I should have bought 4 pounds to get 3 pounds of chicken cubes. After cutting up the chicken, everything after that was easy. Delicious! I should have bought Jasmine rice instead of regular rice.

    Reply
    • Kate says

      26 May 2017 at 11:18 am

      Glad it was a hit! I love the extra flavor of cooking chicken thighs bone-in, but boneless is worth the convenience for throwing them in the slow cooker. 🙂

      Reply

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