Crockpot Butter Chicken Recipe

Introduction

This Crockpot Butter Chicken recipe delivers rich, creamy flavors with minimal effort. Tender chicken thighs cook slowly in a spiced tomato sauce, creating a comforting meal perfect for any day of the week.

Ingredients

• 1 tablespoon melted coconut oil (or olive oil)
• 1 large yellow onion, finely diced (about 1-1/2 cups)
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1-1/4 teaspoons smoked paprika
• 1-1/4 teaspoons ground cumin
• 1-1/4 teaspoons ground turmeric
• 1-1/4 teaspoons salt
• 2-1/4 teaspoons garam masala
• 1/8 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional)
• 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended)
• 2 pounds boneless skinless chicken thighs
• 8 tablespoons unsalted butter (sliced into tablespoons)
• 1/2 cup heavy cream
• 1/3 cup finely chopped cilantro (optional)
• Naan, warmed (for serving)
• Cooked rice (for serving)

Instructions

1. Step 1: Heat a large nonstick pan over medium-high heat. Add the oil and, once hot, sauté the onion, garlic, and ginger, stirring occasionally until golden, about 3–6 minutes.
2. Step 2: Add smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes, and sugar if using. Stir constantly for 1–3 minutes until the spices are fragrant.
3. Step 3: Stir in the diced tomatoes, scraping the bottom of the pan to lift any browned bits. Let the mixture cool slightly, then transfer it to the slow cooker.
4. Step 4: Trim excess fat and gristle from chicken thighs, leaving some fat for flavor. Add the chicken to the slow cooker and stir to coat with the sauce. Arrange thighs in a single layer, smooth side down.
5. Step 5: Cover and cook on high for 2-1/2 to 4 hours or low for 4 to 6 hours until the chicken reaches 165°F and is tender.
6. Step 6: Remove chicken and chop into bite-sized pieces. Use an immersion blender to purée the sauce in the slow cooker until smooth. Alternatively, transfer sauce to a blender and purée, then return to the slow cooker.
7. Step 7: Stir in the sliced butter and heavy cream until fully combined and smooth.
8. Step 8: Add the chopped chicken back into the sauce. Stir in chopped cilantro if using and adjust seasoning to taste.
9. Step 9: Serve the butter chicken hot with cooked rice and warmed naan.

Tips & Variations

• For extra depth, use fire-roasted diced tomatoes to enhance the smoky flavor.
• You can substitute chicken thighs with boneless skinless chicken breasts, but thighs stay juicier with slow cooking.
• If you prefer a creamier sauce, increase the heavy cream by 2 tablespoons.
• Adding red pepper flakes is optional but adds a pleasant mild heat.
• Ginger paste can be replaced with freshly grated ginger if preferred.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the sauce on the stove for 15–20 minutes to develop flavors, then simmer the chicken in the sauce on low heat until cooked through, about 30–40 minutes.

Is it okay to use store-bought garam masala?

Absolutely. Store-bought garam masala works well and saves time. If you prefer, you can also make your own blend for a customized flavor.

Crockpot Butter Chicken Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

This Crockpot Butter Chicken recipe offers a rich and flavorful Indian-inspired dish made easy with slow-cooked boneless chicken thighs simmered in a spiced tomato sauce, finished with butter and cream for a luscious texture. Perfect to serve with warm naan and cooked rice, it combines aromatic spices and creamy goodness for a comforting meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1 tablespoon melted coconut oil (or olive oil)
• 1 large yellow onion, finely diced (1–1/2 cups)
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1–1/4 teaspoons smoked paprika
• 1–1/4 teaspoons ground cumin
• 1–1/4 teaspoons ground turmeric
• 1–1/4 teaspoons salt
• 2–1/4 teaspoons garam masala
• 1/8 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional)

Main Ingredients

• 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted preferred)
• 2 pounds boneless skinless chicken thighs
• 8 tablespoons unsalted butter (sliced into tablespoons)
• 1/2 cup heavy cream

Garnish and Serving

• 1/3 cup finely chopped cilantro (optional)
• Naan (warmed, for serving)
• Cooked rice (for serving)

Instructions

1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil, then sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally until the mixture turns golden and fragrant, about 3 to 6 minutes. Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Continue stirring constantly for 1 to 3 minutes until the spices release their aroma. Stir in the diced tomatoes, scraping the bottom of the pan to lift any browned bits. Let the mixture cool slightly before transferring it to the slow cooker.
2. Cook Chicken: Trim any large pieces of fat or gristle from the boneless skinless chicken thighs, leaving some fat for extra flavor. Add the chicken to the slow cooker with the tomato and spice mixture, stirring to coat the pieces in the sauce. Arrange the chicken thighs in a single layer with the smooth side down. Cover the slow cooker and cook on high heat for 2 1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked.
3. Blend Sauce: Once the chicken is done, remove the pieces from the slow cooker and chop them into bite-sized pieces. Use an immersion blender directly in the slow cooker or transfer the sauce to a regular blender to puree the sauce until smooth. This step creates the signature silky texture of butter chicken sauce.
4. Add Butter and Cream: Return the pureed sauce to the slow cooker. Stir in the sliced unsalted butter and heavy cream until fully combined and the sauce is smooth and rich.
5. Finish and Serve: Add the chopped chicken back into the creamy sauce and stir to combine. If using, stir in finely chopped cilantro for a fresh herbal note. Adjust the seasoning as desired. Serve the crockpot butter chicken hot alongside warm naan bread and cooked rice for a complete and satisfying meal.

Notes

• Ginger paste can be substituted with freshly grated ginger for a fresher taste.
• Garam masala can be store-bought or homemade; it adds essential warmth and complexity to the dish.
• Chicken thighs are preferred for their tenderness and flavor; skinless and boneless options work best for even cooking.
• Warming naan before serving enhances the dining experience by adding a soft, pillowy texture perfect for dipping.
• If you do not have an immersion blender, carefully transfer the sauce in batches to a standard blender to blend until smooth.

Keywords: Butter chicken, Crockpot butter chicken, Slow cooker Indian recipe, Easy Indian curry, Chicken curry, Creamy chicken curry, Indian comfort food