Here’s a rich, creamy, and easy Slow Cooker Butter Chicken—perfect for a hands-off, restaurant-style meal at home.
Ingredients (serves 4–6)
- 1.5 lbs boneless chicken (thighs or breasts), cut into chunks
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14–15 oz) crushed tomatoes or tomato puree
- 1/2 cup heavy cream (or coconut milk for a lighter option)
- 3 tbsp butter
- 1–2 tbsp garam masala
- 1 tsp paprika or Kashmiri chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt (adjust to taste)
- 1 tbsp sugar or honey (balances acidity)
- 1–2 tbsp lemon juice
- Optional: 1/2 tsp chili flakes for heat
Instructions
- Layer ingredients in slow cooker:
- Add chicken, onion, garlic, ginger, crushed tomatoes, and all spices (except butter, cream, and lemon juice).
- Stir to combine.
- Cook:
- Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Finish the sauce:
- Stir in butter, cream, sugar, and lemon juice.
- Let cook another 20–30 minutes on low to blend flavors.
- Optional (for smoother sauce):
- You can blend the sauce before adding cream for a restaurant-style texture.
Serve with:
- Steamed basmati rice
- Naan or flatbread
- Fresh cilantro on top
💡 Tips:
- Chicken thighs stay juicier and more flavorful than breasts in slow cooking.
- For a deeper flavor, quickly sauté onions, garlic, and spices before adding (optional but worth it).
- If the sauce is too thin, leave the lid slightly open for the last 30 minutes.
If you want, I can give you a more authentic version (closer to restaurant-style) or a super budget-friendly version using pantry staples.
