Why You’ll Love This Recipe
This recipe brings the luxurious, flavorful essence of butter chicken into your home without requiring hours at the stove. The slow cooker does the heavy lifting while you go about your day, making this an ideal dinner for busy schedules. It’s deeply spiced, creamy, and satisfying—perfect for both casual family meals and flavorful dinner nights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 tablespoon curry paste
- 2 teaspoons curry powder
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 15 green cardamom pods
- 1 (14 ounce) can coconut milk
- 1 cup low-fat plain yogurt
- salt to taste
directions
- Gather all ingredients.
- In a large skillet, heat butter and vegetable oil over medium heat. Add chicken, onion, and garlic. Sauté until the onion softens and becomes translucent, about 10 minutes.
- Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala. Cook until the tomato paste is fully blended and smooth.
- Transfer the mixture to a slow cooker. Add cardamom pods, coconut milk, and yogurt. Stir to combine, and season with salt.
- Cook on High for 4 to 6 hours or on Low for 6 to 8 hours, until the chicken is tender and the sauce thickens.
- Remove and discard the cardamom pods before serving. Serve hot over rice with naan.
Servings and timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 4 hours 15 minutes
- Total time: 4 hours 30 minutes
Variations
- Spicier version: Add a chopped chili pepper or increase the curry paste.
- Vegetarian version: Swap chicken for paneer or chickpeas and adjust cooking time as needed.
- Creamier texture: Stir in a splash of heavy cream at the end.
- Low-fat option: Use reduced-fat coconut milk and non-fat yogurt.
storage/reheating
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a saucepan over medium heat, stirring occasionally, or microwave in short intervals until heated through.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier during slow cooking. If using breasts, reduce the cooking time slightly to avoid dryness.
2. Is it okay to leave the cardamom pods in the dish?
No—remove them before serving, as they’re tough and not meant to be eaten whole.
3. Can I make this dairy-free?
Yes, use a dairy-free yogurt substitute and skip the butter or replace it with more oil.
4. What can I use instead of curry paste?
You can add extra curry powder, though it won’t have the same depth. Alternatively, a mix of tomato paste with extra spices can work in a pinch.
5. Can I make this in advance?
Absolutely! It tastes even better the next day after the flavors meld.
6. Can I skip the sautéing step?
Technically yes, but sautéing adds depth of flavor. For best results, don’t skip this step.
7. What’s a good substitute for tandoori masala?
Use a mix of paprika, cumin, garlic powder, and coriander if you don’t have tandoori masala on hand.
8. Can I cook this on the stovetop instead?
Yes—simmer gently on low heat for 45 minutes to an hour until the chicken is cooked through and the sauce is thick.
9. What kind of yogurt should I use?
Plain, unsweetened yogurt—preferably low-fat or full-fat for creaminess.
10. Is this dish freezer-friendly?
Yes, it freezes beautifully. Just cool it completely before freezing in a sealed container.
Conclusion
Slow Cooker Butter Chicken is your ticket to a delicious, warmly spiced Indian-style dinner with almost no hands-on cooking. Whether you’re new to Indian flavors or a longtime fan, this dish is easy to love—and even easier to make. Pair it with rice and naan, and enjoy a restaurant-quality meal at home.
Slow Cooker Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Halal
Description
A rich and creamy Indian-style butter chicken made easy in the slow cooker. Tender chicken thighs simmer in a spiced tomato and coconut milk sauce—perfect with rice and naan.
Ingredients
2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
1 (6 ounce) can tomato paste
1 tablespoon curry paste
2 teaspoons curry powder
2 teaspoons tandoori masala
1 teaspoon garam masala
15 green cardamom pods
1 (14 ounce) can coconut milk
1 cup low-fat plain yogurt
Salt to taste
Instructions
- Gather all ingredients.
- In a large skillet, heat butter and vegetable oil over medium heat. Add chicken, onion, and garlic. Sauté until the onion softens and becomes translucent, about 10 minutes.
- Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala. Cook until the tomato paste is fully blended and smooth.
- Transfer the mixture to a slow cooker. Add cardamom pods, coconut milk, and yogurt. Stir to combine, and season with salt.
- Cook on High for 4 to 6 hours or on Low for 6 to 8 hours, until the chicken is tender and the sauce thickens.
- Remove and discard the cardamom pods before serving. Serve hot over rice with naan.
Notes
Add chili pepper or more curry paste for a spicier dish.
Use paneer or chickpeas for a vegetarian version.
Add a splash of cream at the end for extra richness.
Use reduced-fat coconut milk and non-fat yogurt for a lighter version.
Remove cardamom pods before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
