# Slow Cooker Butter Chicken

> For slow cooker butter chicken, combine 1 kg cubed chicken thighs with onion, garlic, ginger, tomato puree, garam masala, cumin, turmeric and Kashmiri chili powder. Cook on LOW for 6 hours or HIGH for 3-4 hours, then stir in cream, butter and crushed kasuri methi and cook 15 minutes more.

Source: https://www.savourrecipes.com/recipe/slow-cooker-butter-chicken
Author: Cookwithmrdots | Published: Aug 4, 2026 | Updated: Oct 3, 2026
Categories: Slow Cooker Recipes, Chicken Recipes
Collections: Meal Prep Recipes, Winter Recipes
Tags: Indian, Comfort Food, High Protein, Gluten Free, Meal Prep, One Pan, Make Ahead

Rich, creamy and mildly spiced, butter chicken is the curry everyone at the table agrees on. Everything goes into the slow cooker raw, and a splash of cream and a knob of butter at the end make the sauce silky.

## Key facts

- Prep time: 15 mins
- Cook time: 6 hrs 15 mins
- Total time: 6 hrs 30 mins
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: Indian
- Method: Slow cooking
- Calories: 380 per serving

## Ingredients

- 1 kg boneless, skinless chicken thighs, cut into 4 cm pieces
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 680 ml tomato puree (passata), 1 jar
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chili powder, or 1/2 tsp paprika plus a pinch of cayenne
- 1 1/4 tsp salt
- 1 tsp sugar
- 1/2 cup 35% whipping cream
- 3 tbsp butter
- 1 tbsp kasuri methi, crushed between your palms
- fresh coriander, basmati rice and naan, for serving

## Equipment

- Slow cooker (5-6 L)

## Instructions

1. **Add everything to the slow cooker.** Put the chicken, onion, garlic, ginger, tomato puree, tomato paste, garam masala, cumin, coriander, turmeric, chili powder, salt and sugar in the slow cooker. Stir well so the chicken is coated.
2. **Slow cook.** Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is tender and reaches 74°C (165°F).
3. **Finish the sauce.** Stir in the cream, butter and kasuri methi. Cover and cook on HIGH for 15 minutes, until the sauce is silky. Taste and add more salt or a pinch of sugar if the tomatoes are sharp.
4. **Serve.** Garnish with fresh coriander and serve with basmati rice and warm naan.

## Tips

- Thighs are the best cut here; breasts can turn stringy after hours in the slow cooker.
- Kashmiri chili powder adds a deep red colour with gentle heat. Find it in South Asian grocery stores or the international aisle.
- Do not add the cream at the start, or it may curdle during the long cook.

## Variations

- For a lighter version, replace the cream with 1/2 cup plain yogurt stirred in off the heat.
- For a dairy-free version, use coconut cream and a plant-based butter.
- Add 2 cups of baby spinach with the cream for a butter chicken saag.

## Storage

- Fridge: Refrigerate within 2 hours and keep for up to 4 days. It tastes even better the next day.
- Freezer: Freeze in airtight containers for up to 3 months and thaw overnight in the fridge.
- Reheat: Reheat gently on the stove over medium-low heat until steaming and 74°C (165°F), adding a splash of water if thick.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 380 | 33 g | 12 g | 22 g |

## Frequently asked questions

### Is butter chicken spicy?

No. Butter chicken is one of the mildest curries. Kashmiri chili powder adds colour with gentle warmth. For more heat, add a chopped green chili or 1/4 tsp cayenne.

### Can I use chicken breasts?

Yes, but cook on LOW for 4 hours only. Breasts are leaner and can become dry and stringy if cooked as long as thighs.

### Do I need to brown the chicken first?

No. This is a dump-and-go recipe. Browning adds a little flavour, but the spiced tomato sauce does most of the work.

### What is the difference between butter chicken and tikka masala?

Butter chicken is milder, sweeter and more buttery. Chicken tikka masala usually uses grilled marinated chicken and a spicier, more onion-forward sauce.