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Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with tender chicken thighs simmered low-and-slow in a spiced tomato base, then finished with coconut milk or cream for a rich, creamy sauce. Serve it over basmati rice with naan for a classic orange-red, velvety texture.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base sauce
  • 2 lb chicken thighs, boneless skinless
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 1 can (13.5 oz) coconut milk Use this option instead of heavy cream.
  • 1 cup heavy cream Use this option instead of coconut milk.
  • 3 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 0.5 tsp salt to taste Add gradually and adjust at the end.
Serving
  • 0.5 basmati rice
  • 0.5 naan
  • 2 tbsp fresh cilantro For garnish.

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker base
  1. Place the chicken thighs in the crockpot. Add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, garam masala, cumin, turmeric, chili powder, and coriander, then stir until everything is evenly coated and no dry spice pockets remain.
  2. Cook on Low for 5-6 hours or on High for 3 hours, until the chicken is very tender and easily pulls apart. Keep the lid closed to maintain steady heat throughout cooking.
Finish the creamy sauce
  1. Shred the chicken in the sauce using two forks, then stir to distribute it throughout the orange-red base. Make sure the chicken is coated and the mixture looks thick and cohesive.
  2. Stir in the coconut milk or heavy cream, then cook on High for 20-30 minutes until the sauce is rich and creamy. Watch for a smooth consistency and a glossy sheen in the sauce.
Season and serve
  1. Season with salt to taste and stir again so the flavor is balanced. Taste and adjust before serving.
  2. Serve the butter chicken over basmati rice with naan and garnish with fresh cilantro. Spoon extra sauce on top so the rice stays moist and flavorful.

Notes

Pro tip: for the richest texture, use coconut milk or heavy cream at the end and simmer only until the sauce turns glossy and creamy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a pot or microwave until hot. Freezing is yes—freeze up to 2 months, thaw overnight in the fridge, and rewarm slowly. For a lighter option, choose coconut milk (unsweetened) instead of heavy cream.