Crockpot Butter Chicken

Imagine the rich aroma of warm Indian spices filling your home as your Crockpot Butter Chicken simmers to perfection throughout the day. This velvety, aromatic dish transforms ordinary chicken into a luxurious meal with minimal effort on your part. The slow cooking process allows the tender chicken to absorb all the complex flavors of the curry, creating a restaurant-quality dish right in your kitchen. You’ll learn how to create this beloved Indian classic with simple ingredients while your slow cooker does all the heavy lifting.

Why You’ll Love This Recipe

This Crockpot Butter Chicken recipe will quickly become a family favorite for numerous reasons. First, the convenience factor is unmatched – simply add your ingredients to the slow cooker in the morning and return home to a mouthwatering dinner. The contrast between the tender, juicy chicken and the rich, creamy tomato-based sauce creates a texture experience that’s utterly satisfying.

Unlike takeout versions that can be heavy and greasy, this homemade slow cooker butter chicken allows you to control the ingredients while still delivering authentic flavor. The warming spices like garam masala and turmeric provide depth without overwhelming heat, making it suitable for the whole family. The sauce itself is pure comfort – silky smooth with a perfect balance of tanginess and richness that’s ideal for spooning over fluffy rice or scooping up with warm naan bread.

Best of all, this Crockpot Butter Chicken recipe creates impressive leftovers that taste even better the next day as the flavors continue to develop.

Ingredients

For this delicious Crockpot Butter Chicken, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz/400g) tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons garam masala
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup (120ml) heavy cream
• ½ cup (115g) unsalted butter, cut into pieces
• ¼ cup (60ml) plain yogurt
• 2 tablespoons fresh cilantro, chopped (for garnish)

The garam masala is the key spice blend that gives Crockpot Butter Chicken its distinctive warm flavor, while the combination of heavy cream and butter creates that signature rich, velvety sauce that makes this dish so irresistible.

Pro Tips

Temperature Management
For the best Crockpot Butter Chicken, avoid the temptation to lift the lid during cooking. Each peek can extend cooking time by 15-20 minutes as heat escapes. For optimal texture, cook on low heat for 6-8 hours rather than high heat, allowing the chicken to become perfectly tender without becoming stringy or dry.

Dairy Timing Matters
Always add the heavy cream and butter during the final 30 minutes of cooking. Adding dairy too early can cause it to separate or curdle during the long cooking process. This late addition ensures your butter chicken sauce maintains its smooth, creamy consistency that’s essential to authentic butter chicken.

Balancing Flavors
After the cooking process is complete, taste your Crockpot Butter Chicken and adjust the seasonings. A splash of lemon juice can brighten the flavors, a pinch of sugar can balance any acidity from the tomatoes, and an extra dash of garam masala can enhance the authentic Indian flavor profile. These final adjustments make the difference between a good butter chicken and a great one.

Instructions

Step 1
Begin by preparing your ingredients. Pat the chicken thighs dry with paper towels and cut them into 1-inch pieces. This uniform size ensures even cooking and perfect texture in your Crockpot Butter Chicken. In a small bowl, combine all the dry spices: garam masala, curry powder, turmeric, cumin, chili powder, salt, and pepper.

Step 2
Lightly grease your slow cooker with cooking spray or a small amount of oil. Add the diced onion to the bottom of the crockpot, creating a flavorful base. Place the chicken pieces on top of the onion layer.

Step 3
Sprinkle the minced garlic and grated ginger over the chicken. The aromatic foundation of your Crockpot Butter Chicken is now taking shape! Next, evenly distribute your spice mixture across the chicken pieces, ensuring each piece gets coated with those warm Indian spices.

Step 4
Pour the tomato sauce over the seasoned chicken and add the tomato paste. Don’t stir yet – this layering technique allows the flavors to meld perfectly during the slow cooking process.

Step 5
Cover and cook on low for 6-8 hours or on high for 3-4 hours. I recommend the low and slow method for the most tender chicken and developed flavors in your Crockpot Butter Chicken.

Step 6
When there’s about 30 minutes left in the cooking time, add the butter pieces and stir gently until melted. Then pour in the heavy cream and continue cooking for the remaining time. This timing prevents the dairy from separating during the long cooking process.

Step 7
Just before serving, stir in the yogurt to add a subtle tanginess that balances the rich flavors. Taste and adjust seasonings if needed. Your house should now be filled with the incredible aroma of authentic Crockpot Butter Chicken!

Step 8
Serve your butter chicken hot over basmati rice, garnished with fresh chopped cilantro. A side of naan bread is perfect for scooping up every last bit of that luxurious sauce.

Variations

Vegetarian Butter Curry
Transform this Crockpot Butter Chicken into a vegetarian delight by substituting the chicken with 2 cans of drained chickpeas and 2 cups of cauliflower florets. The hearty chickpeas absorb the rich butter sauce beautifully, while the cauliflower adds a pleasant texture contrast. Keep the cooking time to 4-5 hours on low to prevent the vegetables from becoming too soft.

Dairy-Free Option
For those avoiding dairy, this Crockpot Butter Chicken can be adapted by replacing the heavy cream with full-fat coconut milk and using coconut oil instead of butter. This substitution maintains the rich, creamy texture while adding a subtle coconut flavor that pairs wonderfully with the Indian spices. The result is equally delicious with a slightly different flavor profile that many find just as satisfying as the traditional version.

Spicy Butter Chicken
For heat lovers, amp up your Crockpot Butter Chicken by adding 1-2 finely diced serrano peppers at the beginning of cooking and increasing the chili powder to 2 teaspoons. You can also stir in a tablespoon of hot curry paste when adding the tomato sauce. This creates a fiery version that still maintains all the creamy, rich characteristics of traditional butter chicken.

Storage and Serving

Crockpot Butter Chicken actually improves with time as the flavors continue to develop, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat on the stovetop, adding a splash of cream if the sauce has thickened too much during storage.

For freezing, let the butter chicken cool completely before transferring to freezer-safe containers. It will maintain its quality for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

When serving, pair your Crockpot Butter Chicken with fluffy basmati rice to soak up the delicious sauce. For a complete Indian feast, serve alongside garlic naan bread, a side of cucumber raita, and a simple green salad dressed with lemon and olive oil. For a lower-carb option, cauliflower rice makes an excellent substitute for traditional rice, allowing you to enjoy all that rich, creamy sauce without the extra carbs.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts in your Crockpot Butter Chicken, but reduce the cooking time by about an hour to prevent them from becoming dry. Chicken thighs are recommended for their higher fat content, which results in more tender meat after slow cooking.

Why did my sauce separate?
Separation typically happens when dairy is added too early in the cooking process. Always add cream and butter during the last 30 minutes of cooking your Crockpot Butter Chicken to prevent curdling.

Is butter chicken very spicy?
Traditional Crockpot Butter Chicken is mild to medium in spice level. This recipe allows you to adjust the heat by increasing or decreasing the amount of chili powder to suit your preference.

Can I make this in an Instant Pot instead?
Absolutely! For Instant Pot butter chicken, use the sauté function to brown the onions first, then add remaining ingredients (except cream and butter). Cook on high pressure for 10 minutes with a 10-minute natural release, then stir in the dairy ingredients.

What can I substitute for garam masala?
If you don’t have garam masala, you can create a similar flavor profile for your Crockpot Butter Chicken by using a mixture of 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, ¼ teaspoon cardamom, and ¼ teaspoon cloves.

Conclusion

This Crockpot Butter Chicken is comfort food at its finest — a luscious, aromatic dish that fills your home with the scents of an authentic Indian kitchen while requiring minimal hands-on effort. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing family together around the table for a meal that feels both indulgent and homemade. Whether you’re new to Indian cuisine or a longtime fan, this slow cooker version delivers all the complex flavors you crave with the convenience your busy life demands.

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