Slow Cooker Butter Chicken
This slow cooker butter chicken recipe is easy to make and delivers succulent chicken cooked in an aromatic, creamy curry sauce. It’s a great make-ahead recipe and delicious served with rice and naan for dinner.
Table of Contents
Ingredients
This recipe is exactly the same as my Butter Chicken Curry recipe, the only difference is there is slightly less liquid added as this recipe is made in a slow cooker/crockpot.
- Chicken. I used boneless chicken breasts but boneless skinless chicken thighs are also delicious.
- Yogurt. I used plain Greek yogurt but you could use low fat plain yogurt too.
- Spices: Garam Masala, ground cardamom/cardamom pods, coriander, cumin, turmeric and a pinch of chilli powder.
- Salt and black pepper.
- Oil and butter. Ghee is also a great option, if you have it.
- Onion.
- Fresh garlic cloves.
- Fresh ginger.
- Tomatoes. I used tomato puree/tomato Passata. Chopped tomatoes are often too watery and won’t work as well in this crockpot recipe, however if that’s all you have it can absolutely be substituted.
- Cream. Heavy cream/whipping cream. Coconut milk is a great dairy-free alternative.
- Sugar. I add a pinch of sugar to balance the acidity from the tomatoes but this is optional.
How to make slow cooker butter chicken
Slice the chicken into bite-size pieces. For a flavor boost, season the chicken with half of the curry spices then sear in a splash of olive oil/vegetable oil in a large skillet set over medium heat until golden brown. This step is completely optional but will result in a more flavorful finished dish.
Combine all the ingredients except for the cream in the bowl of your slow cooker/crockpot. Stir to combine. Set to high high and cook for 2-3 hours or until the chicken is cooked through and tender. Pour in the cream and adjust seasoning if necessary then cook for another 30 minutes to 1 hour on high. Serve with side dishes of your choice and garnish with fresh cilantro/coriander.
How long to cook butter chicken in slow cooker
Cook this butter chicken recipe on high heat for 3-4 hours or low heat setting for 6-7 hours.
Can I make this ahead?
Curry is fantastic when made-ahead as the flavor keeps developing and is also great for freezing. Curry leftovers are some of the best leftovers you can have. The cooked butter chicken can be refrigerated in an airtight container for up to 2 days or freeze for up to 3 months. Leftovers can be reheated in the microwave for a few minutes until hot throughout.
What to serve with butter chicken
Basmati rice is always a must when serving any form of curry. I also like serving homemade naan or roti to scoop up all that delicious sauce. A simple cucumber salad is a nice fresh addition and curry roasted cauliflower or broccoli is great if you want to add some vegetables to your meal. For a low carb option, serve with cauliflower rice.
Slow cooker butter chicken
Ingredients
- 1 kg / 2lb chicken
- 1 cup plain yogurt
- 2 tbsp Garam Masala
- 2 tsp ground cardamom or use 3 pods
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 3 cups tomato puree/tomato passata
- 1 onion finely chopped
- 4 garlic cloves crushed
- 2 tsp crushed fresh ginger
- 1 cup cream
- 1 tsp sugar
- salt and pepper to taste
Instructions
- Slice the chicken into bite-size pieces.
Optional step:
- For a flavor boost, season the chicken with half of the curry spices then sear in a splash of olive oil/vegetable oil in a large skillet set over medium heat until golden brown. This step is completely optional but will result in a more flavorful finished dish.
- Combine all the ingredients except for the cream in the bowl of your slow cooker/crockpot. Stir to combine.
- Set to high high and cook for 2-3 hours or until the chicken is cooked through and tender.
- Pour in the cream and adjust seasoning if necessary then cook for another 30 minutes to 1 hour on high.
- Serve with side dishes of your choice and garnish with fresh cilantro/coriander.
Nutrition