Go Back

Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with a vibrant tomato-garlic-spice sauce and tender shredded chicken. Cook low-and-slow until very tender, then finish with coconut milk or cream for a rich, creamy coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs, boneless skinless
Tomato base
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 3 tbsp tomato paste
Spices
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 0.5 salt to taste
Cream finish
  • 1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end) Use coconut milk for dairy-free, or heavy cream for classic richness.
Serving
  • 1 basmati rice and naan for serving
  • 1 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the sauce and cook low-and-slow
  1. Place the chicken thighs in the slow cooker, then add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices. Stir to combine and make sure the chicken is coated.
  2. Cover and cook on Low for 5 to 6 hours (or High for about 3 hours) until the chicken is very tender and easily pulls apart. You should see the sauce thickening and bubbling gently at the edges.
Shred and finish with cream
  1. Shred the chicken in the sauce using two forks, then stir it back through so the pieces are coated. Let the sauce return to a simmer.
  2. Stir in the coconut milk or heavy cream and cook on High for 20 to 30 minutes, until the sauce is rich and creamy. The color should deepen and look glossy.
  3. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro. Finish with a light sprinkle of cilantro for a fresh pop of color.

Notes

For best texture, wait to shred until after the long Low cook so the chicken releases easily and stays juicy in the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or microwave with a splash of water. Freezing is not recommended for the creamiest results, but you can freeze the tomato-spice portion before adding coconut milk/cream. For a dairy-free version, use coconut milk in place of heavy cream at the end.