Creamy Slow Cooker Butter Chicken: Easy Weeknight Dinner (Print Version)

Discover my creamy Slow Cooker Butter Chicken recipe! Tender chicken in a rich, spiced tomato sauce, perfect for busy evenings. A comforting meal for anyone.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Contains dairy, gluten-free (if served with rice)

# Ingredients:

→ Base Ingredients

01 - 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large yellow onion, finely diced
03 - 2 tbsp garlic paste (or 6 cloves minced)
04 - 1 tbsp ginger paste (or 1-inch fresh ginger, grated)
05 - 1 (28 oz) can crushed tomatoes

→ Aromatic Spices & Flavor

06 - 2 tbsp garam masala
07 - 1 tsp ground turmeric
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp paprika
11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)
13 - 1 tbsp dried fenugreek leaves (kasoori methi)

→ Creamy Finish

14 - 4 tbsp unsalted butter, divided
15 - 1/2 cup heavy cream
16 - 1/4 cup plain whole milk yogurt

→ Garnish & Serve

17 - Fresh cilantro, chopped (for garnish)

# Instructions:

01 - First things first, let’s get that chicken ready. Grab those boneless, skinless chicken thighs and cut them into bite-sized pieces, roughly 1-inch chunks. I find this size cooks evenly and is just perfect for spooning over rice. Honestly, I usually do this right on my cutting board, probably making a small mess, but it's all part of the process! Set them aside in a bowl for a moment while you get the other bits ready. This prep step is easy, but it makes a big difference in how quickly everything else comes together later.
02 - If your slow cooker has a sauté function, use it! If not, a regular skillet works just fine. Melt about a tablespoon of butter, then add your finely diced yellow onion. Cook it down until it's soft and translucent, maybe 5-7 minutes. You want that gentle sweetness to develop. Then, toss in the garlic and ginger paste. Let that cook for just a minute until fragrant; you'll smell it, I promise! Don’t let it burn, that's where I've gone wrong before, and burnt garlic is not a good vibe.
03 - Now for the spices! Stir in the garam masala, turmeric, cumin, coriander, and paprika with the onions, garlic, and ginger. Let them toast for about 30 seconds, stirring constantly. You'll notice the aroma intensifies – that's what we want! Pour in the crushed tomatoes, give it a good stir, and let it simmer for about 5 minutes. This step really helps to meld the flavors and cook out any raw tomato taste. It gets beautifully rich and fragrant, I love this part!
04 - Add the prepared chicken pieces to the slow cooker, stirring them into that glorious sauce until they’re all coated. Now, cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Honestly, I usually go for the low setting if I'm leaving it all day; it just makes the chicken fall-apart tender. Resist the urge to peek too much, let it do its thing! The magic is happening, trust the process. When I'm in a hurry, high works, but low gives it that deep, slow-cooked goodness.
05 - Once the cooking time is up and the chicken is super tender, it’s time for the creamy goodness. Stir in the remaining butter, the heavy cream, and the plain whole milk yogurt. Give it all a gentle stir until everything is wonderfully combined and the sauce is smooth and luscious. Don't boil it vigorously after adding the cream and yogurt; just let it warm through. I once got too excited and turned up the heat, and let's just say the sauce wasn't as happy, oops!
06 - Almost there! Crumble the dried fenugreek leaves between your palms and stir them into the sauce. This adds that authentic, slightly sweet, and earthy aroma that truly elevates this Slow Cooker Butter Chicken. Taste and adjust the salt and pepper if needed. Finally, sprinkle generously with fresh cilantro. Ladle this incredible Slow Cooker Butter Chicken over fluffy basmati rice, with warm naan bread on the side. It's going to smell and taste absolutely incredible, trust me!

# Notes:

01 - Don't skip toasting the spices briefly; it really deepens their flavor and makes a huge difference.
02 - Always use whole milk yogurt and heavy cream for that truly rich, authentic butter chicken texture.
03 - The fenugreek leaves (kasoori methi) are a game-changer for authentic flavor, so try to find them!
04 - Leftovers taste even better the next day, so make a big batch!

# Equipment Needed:

01 - Slow cooker (with sauté function preferred)
02 - large skillet (if no sauté function)
03 - cutting board
04 - knife
05 - measuring cups and spoons
06 - stirring spoon

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 20-30g
Protein: 35-45g

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