I enjoy this recipe because it layers flavor at every step, starting with a yogurt-based marinade and finishing with a silky, buttery sauce. I like that the slow cooker does most of the work, making it perfect for busy days. It also reheats beautifully, so I often plan for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs chicken breasts or thighs, cut into 2-inch cubes 1 cup plain Greek yogurt 1 tablespoon fresh minced ginger 1 teaspoon garlic powder 1 tablespoon garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red chili powder 1 teaspoon paprika 1 teaspoon salt 2 tablespoons olive oil 2 tablespoons butter 1 large onion, diced 5 cloves garlic, minced 1 tablespoon ginger, minced 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon paprika 1 teaspoon red chili powder 1 tablespoon sugar 14 oz tomato sauce 1 1/4 teaspoons salt, or to taste 1 cup evaporated milk 1/2 cup heavy cream
Directions
I start by marinating the chicken. In a bowl or large zip-top bag, I combine the chicken pieces with all of the marinade ingredients. I cover it and let it marinate for at least 30 minutes, though I prefer overnight when I have the time.
When ready to cook, I place a large skillet over medium-high heat and add the olive oil. Once hot, I cook the chicken in batches, making sure not to overcrowd the pan. I brown the chicken for about 3 to 5 minutes per side, then set it aside on a plate and cover it loosely with foil.
In the same skillet, I melt the butter and add the diced onion, minced garlic, and ginger. I stir and cook everything for about 2 minutes until fragrant and softened.
I then add the cumin, garam masala, red chili powder, sugar, and paprika, stirring constantly and cooking for about 1 minute to bloom the spices.
Next, I transfer this mixture to the slow cooker and add the browned chicken. I pour in the tomato sauce and evaporated milk, season with salt, and stir everything together.
I cook the butter chicken on low for 6 to 7 hours or on high for 3 to 4 hours. About 30 minutes before the cooking time is done, I open the lid and stir in the heavy cream.
I serve the butter chicken warm, usually over rice, and garnish it with fresh cilantro.
Servings and Timing
I get about 6 servings from this recipe. The total time is roughly 7 hours and 45 minutes, including marinating, prep, and slow cooking.
Variations
I sometimes use chicken thighs instead of breasts for extra juiciness. When I want more heat, I increase the red chili powder. I also like adding a bit more butter at the end when I want the sauce to be extra rich.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I gently warm it on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth.
FAQs
Can I skip the marinating step?
I can skip it if I’m short on time, but I find the flavor is much better when the chicken has time to marinate.
Can I make this dairy-free?
I can substitute coconut milk for the evaporated milk and cream, which gives a slightly different but still delicious flavor.
Is this butter chicken very spicy?
I find it mildly spicy, but I can easily adjust the heat by reducing or increasing the chili powder.
Can I freeze butter chicken?
I can freeze it in an airtight container for up to 3 months and thaw it overnight in the refrigerator before reheating.
What do I serve with butter chicken?
I usually serve it with rice, but naan or flatbread also works well for soaking up the sauce.
Conclusion
I keep this slow cooker butter chicken in my regular rotation because it is comforting, flavorful, and easy to prepare. The tender chicken and creamy sauce make it a meal I truly enjoy making and sharing.
Rich, creamy, and full of bold Indian spices, this slow cooker butter chicken is a cozy dinner classic. Just marinate, sauté, and let the crock pot do the rest!
Author:Sarah
Prep Time:15 minutes (plus marinating time)
Cook Time:7 hours 30 minutes
Total Time:7 hours 45 minutes
Yield:6 servings
Category:Dinner / Main Course
Method:Slow Cooker / Crock Pot
Cuisine:Indian
Diet:Gluten Free
Ingredients
For the Marinade:
2 lbs chicken breasts or thighs, cut into 2-inch cubes
1 cup plain Greek yogurt
1 tablespoon fresh minced ginger
1 teaspoon garlic powder
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon paprika
1 teaspoon salt
For Cooking:
2 tablespoons olive oil
2 tablespoons butter
1 large onion, diced
5 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon red chili powder
1 tablespoon sugar
14 oz tomato sauce
1 1/4 teaspoons salt (or to taste)
1 cup evaporated milk
1/2 cup heavy cream
Instructions
Marinate the Chicken: In a bowl or large ziplock bag, combine chicken with all marinade ingredients. Cover and refrigerate for at least 30 minutes or overnight.
Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook marinated chicken in batches, 3–5 minutes per side until browned. Set aside.
Cook Aromatics: In the same skillet, melt butter. Add onion, garlic, and ginger; cook for 2 minutes. Stir in cumin, garam masala, red chili powder, sugar, and paprika; cook for 1 more minute.
Transfer to Slow Cooker: Add cooked aromatics and chicken to the crock pot. Stir in tomato sauce, evaporated milk, and 1 1/4 tsp salt.
Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
Finish with Cream: 30 minutes before serving, stir in the heavy cream.
Serve: Garnish with cilantro and serve hot with rice or naan.
Notes
Marinating overnight deepens the flavor.
Use evaporated milk instead of regular milk to avoid curdling.
Can substitute coconut milk for a dairy-free version.
