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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken thighs simmered low-and-slow in a fragrant tomato-spice sauce, then finished with a creamy coconut milk/cream swirl. Serve it over basmati rice with naan for a rich, spoonable restaurant-style 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and 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 or 1 cup heavy cream (added at end) Use either coconut milk or heavy cream; add at the end.
  • 3 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 salt to taste
To serve
  • 1 basmati rice and naan for serving Serve with basmati rice and naan.
  • 1 fresh cilantro for garnish

Equipment

  • 1 slow cooker

Method
 

Build the butter chicken base
  1. Place the chicken thighs into the slow cooker and add crushed tomatoes, onion, garlic, ginger, butter, tomato paste, and all spices. Stir to coat every piece, then cover.
  2. Cook on Low for 5-6 hours, or High for about 3 hours, until the chicken is very tender. Keep the lid on to maintain consistent heat, and watch for bubbling around the edges.
Shred and finish creamy
  1. Shred the chicken in the sauce using two forks, stirring until evenly mixed. The sauce should be thick and speckled with spices.
  2. Stir in the coconut milk or heavy cream, then cook on High for 20-30 minutes until the sauce is rich and creamy. Keep it at a steady simmer and stir once or twice for a smooth finish.
Season and serve
  1. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro. Add cilantro as a final garnish right before serving for bright color.

Notes

Pro tip: shred the chicken while it’s still hot so it blends into the sauce for a thicker, clingier texture. Refrigerate leftovers in an airtight container up to 3-4 days; freeze up to 2 months (best frozen without naan). For a lighter option, use coconut milk instead of heavy cream to keep it creamy with less dairy.