There’s something about the rich, creamy sauce and tender chicken in my Slow Cooker Butter Chicken Recipe that just feels like a warm hug on a plate. The way the spices mingle slowly throughout the day in the slow cooker really brings out all those delicious flavors — it’s absolutely worth the wait!
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Why You'll Love This Recipe
I honestly adore this recipe because it takes one of my favorite Indian dishes and makes it so simple to prepare without sacrificing flavor. The slow cooker does all the heavy lifting, letting the spices get perfectly cozy with the chicken while you get on with your day.
- Effortless cooking: Just set it and forget it – the slow cooker means deliciousness with minimal hands-on time.
- Rich, authentic flavor: Classic Indian spices like garam masala and curry powder slowly infuse the dish for that signature taste.
- Family-friendly: The creamy sauce and tender chicken are gentle on picky eaters while still satisfying bold flavor lovers.
- Versatile serving options: Whether you’re spooning it over rice, cauliflower rice, or wrapping it in naan, it’s a guaranteed crowd-pleaser.
Ingredients & Why They Work
This recipe is all about balance — the tang of tomato sauce paired with fragrant spices, the richness from butter and cream, and the freshness from ginger and garlic. Each ingredient plays its part in building deep, well-rounded flavor.
- Yellow onions: They add sweetness and a savory base when sliced and slow-cooked underneath everything.
- Boneless skinless chicken breast: Lean, tender, and readily absorbs all those spices and sauces.
- Red bell pepper: Adds a touch of sweetness and vibrant color.
- Carrots: Sweetness and texture that play nicely with the creaminess of the sauce.
- Tomato sauce: Brings acidity and depth, a classic base for butter chicken sauce.
- Tomato paste: Concentrated tomato flavor that thickens the sauce beautifully.
- Lemon juice: A splash of brightness to balance the richness.
- Garlic cloves: Essential aromatic that adds pungency and warmth.
- Fresh ginger: Adds sharpness and zest, cutting through the creamy sauce.
- Curry powder: Provides the characteristic Indian spice blend — earthy and fragrant.
- Garam masala: A warming spice mix that elevates the dish with cinnamon, cardamom, and more.
- Salt: Enhances all the flavors without overpowering them.
- Butter: The star of 'butter chicken' — it enriches the sauce with silky texture.
- Greek yogurt: Adds creaminess and a slight tang without curdling when added carefully.
- Half-and-half: Rounds out the sauce with smooth dairy richness.
Make It Your Way
I like to tweak the recipe depending on my mood or what’s in the fridge. You can add veggies, swap dairy for coconut milk, or even tune the spice levels — it’s super forgiving and easy to customize.
- Variation: One time, I added a handful of spinach last 30 minutes for an extra veggie boost — it barely changed the cooking time and added great color and nutrition.
- Make it dairy-free: Swap the Greek yogurt and half-and-half for coconut cream to keep it creamy without the dairy.
- Spice it up: If you like heat, sprinkle in some cayenne or fresh chopped green chili for a kick.
Step-by-Step: How I Make Slow Cooker Butter Chicken Recipe
Step 1: Layer onions in the slow cooker
I always start by placing the sliced onions at the bottom of the slow cooker. They act like a bed for the chicken and veggies, cooking down slowly to add a subtle sweetness and depth to the sauce.
Step 2: Combine chicken and sauce ingredients
In a large bowl, I toss together the cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Mixing them ensures the chicken is fully coated in those amazing flavors before going into the slow cooker.
Step 3: Add everything to the slow cooker and dot with butter
Once the chicken mixture is ready, I dump it over the onions in the slow cooker and then scatter the pieces of chilled butter on top. This step is crucial because the butter slowly melts into the sauce, giving it that classic richness.
Step 4: Slow cook and finish with creamy stir-ins
I set the slow cooker to high for 4 ½ hours or low for 6 ½ hours. Once it’s done, I let it sit for about 5-10 minutes so the sauce cools a bit before stirring in the Greek yogurt and half-and-half. That little waiting step is super important — it stops the yogurt from curdling and keeps the sauce silky smooth.
Top Tip
One thing I've learned from making this Slow Cooker Butter Chicken Recipe multiple times is that patience pays off. Giving the sauce a chance to cool before adding dairy keeps the texture just right. These tips make all the difference!
- Layer the onions first: This prevents the chicken from sticking and adds natural sweetness as they cook down.
- Don’t rush the dairy: Always wait for the sauce to cool slightly before stirring in yogurt and half-and-half to avoid curdling.
- Use chilled butter: Dotting solid pieces of butter over the chicken helps distribute richness evenly.
- Season well but taste at end: Slow cooking deepens flavors, so be mindful to adjust salt and spice levels after it's done.
How to Serve Slow Cooker Butter Chicken Recipe
Garnishes
I love finishing my butter chicken with a sprinkle of fresh chopped cilantro for a burst of herbal brightness and some toasted sesame seeds for a subtle nutty crunch. These little touches kick up the presentation and flavor without stealing the spotlight.
Side Dishes
Serving this over basmati rice is my go-to, but cauliflower rice works well if you want something lighter. Naan bread is a must for soaking up the luscious sauce, and occasionally I add a simple cucumber raita or a side salad to balance the meal.
Creative Ways to Present
For special occasions, I like to serve the butter chicken in mini cast iron skillets or rustic clay dishes – it makes the experience feel festive and cozy. Garnishing with thinly sliced fresh chili or a drizzle of cream elevates the look when guests arrive.
Make Ahead and Storage
Storing Leftovers
After cooling the butter chicken completely, I transfer leftovers to an airtight container and keep them in the fridge. It lasts beautifully for up to 3 days, and the flavors often deepen overnight — making it even better the next day.
Freezing
This recipe freezes exceptionally well. I portion it into freezer-safe containers and label them with the date — it keeps perfectly for up to 3 months. When thawed, it tastes just as fantastic as freshly made.
Reheating
I gently reheat leftover butter chicken on the stovetop over low heat, stirring frequently to prevent sticking. Adding a splash of water or cream helps maintain the silky sauce texture — I avoid microwaving to keep that fresh-from-the-pot feel.
Frequently Asked Questions:
Absolutely! Chicken thighs will be even more tender and juicy, plus they hold up well to slow cooking without drying out. Just cut them into chunks the same size as you would for the breast.
The key is to let the sauce cool for 5-10 minutes after cooking before stirring in the yogurt and half-and-half. Adding dairy while the sauce is too hot can cause it to curdle, so patience here makes all the difference.
You can make a vegan version by substituting the chicken with tofu or chickpeas, using coconut milk or cashew cream instead of dairy, and ensuring the butter is plant-based. Adjust the seasoning to taste.
Cooking on HIGH takes about 4 ½ hours, while cooking on LOW takes 6 ½ hours. Both yield tender chicken and beautifully melded flavors—just pick the setting that fits your schedule best.
Final Thoughts
This Slow Cooker Butter Chicken Recipe has become a favorite in my house not just because it’s delicious but because it’s so reliable and comforting. I hope you find joy in making it as much as I do — it really feels like sharing a little piece of my kitchen with you. Go ahead, give it a try, and watch how it fills your home with the most mouthwatering aromas and flavors!
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Slow Cooker Butter Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Description
This Indian Butter Chicken recipe offers a rich and creamy dish featuring tender chicken in a flavorful spiced tomato sauce with yogurt and half-and-half, perfect for serving over rice or with naan bread. You can prepare it using a slow cooker, stovetop, or Instant Pot to suit your kitchen preferences.
Ingredients
Vegetables and Aromatics
- 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5-6 oz)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
Chicken and Sauces
- 2 lbs boneless skinless chicken breast, cubed
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Spices and Fat
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
Instructions
- Prepare the Base: Place and layer the sliced onions in the bottom of a 6-quart or 8-quart slow cooker or a large pot if using the stovetop method.
- Mix Chicken and Vegetables: In a large bowl, combine cubed chicken, diced bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, ginger, curry powder, garam masala, and salt. Toss until well combined.
- Combine Ingredients: Add the chicken mixture on top of the onions in the slow cooker or pot. Dot the pieces of butter over the top of the mixture.
- Cook the Chicken: For slow cooker: Cover and cook on high for 4 ½ hours or low for 6 ½ hours. For stovetop: Cover and simmer on medium-low until chicken is cooked through, about 20 minutes. For Instant Pot: Add ½ cup water, lock the lid, cook on high pressure for 10 minutes, then quick release.
- Finish the Sauce: Remove the lid, stir well to combine all ingredients. Let it cool for 5-10 minutes until the liquid stops steaming.
- Add Dairy: Stir in the Greek yogurt and half-and-half carefully to avoid curdling.
- Serve: Serve hot over cooked rice or cauliflower rice, with naan bread if desired. Garnish with chopped fresh cilantro and toasted sesame seeds for extra flavor.
Notes
- Allow the mixture to cool before adding yogurt and half-and-half to prevent curdling.
- Use whole, low-fat, or fat-free Greek yogurt based on your preference.
- Substitute boneless chicken thighs for a juicier texture if desired.
- Serve with basmati rice or naan for a traditional experience.
- Garam masala can be replaced with a store-bought curry powder blend if unavailable.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 298 kcal
- Sugar: 13 g
- Sodium: 415 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 99 mg

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