This Slow-Cooker Butter Chicken simmers in warm aromatic spices that taste absolutely divine—perfect for a weeknight dinner!
If there’s one thing I absolutely love doing, it’s testing out international cuisines and flavors! It’s such a fun way to explore new tastes and cooking techniques. This slow-cooker butter chicken recipe is a wonderful starting point for exploring exciting flavors in the kitchen.
This is the type of comforting dish I truly enjoy when the summer weather fades and the cool autumn breeze sweeps through the streets. The creamy slow-cooker butter chicken combines a delightful hint of smokiness from the paprika with a dash of spicy heat from the chili powder. The ground cumin brings a lovely depth of warm, peppery, aromatic flavor, beautifully balanced by the richness of Greek yogurt and coconut milk. And that knob of butter? It ties the entire dish together into one decadent bite.
I usually whip up this recipe right before I head into the office, set it on my slow cooker, and let it work its magic. By the time I’m back, my home is filled with the mouthwatering aroma of the spices, tender chicken, and hints of coconut. I love to serve it with fluffy basmati rice and a scattering of cilantro for a refreshing touch, making it a perfect end to my day!
Tasty protein swaps
You can use a wide variety of proteins for this recipe. The long, slow cooking method is perfect for tenderizing various meats and infusing plant-based options with delicious flavor. I like to switch it up sometimes and use beef, like a chuck roast or stewing beef cut. Both of these beef cuts become incredibly tender and absorb the flavors of the butter sauce beautifully. Cooking time may need to be slightly longer, approximately 6-8 hours on a low setting, until the meat is fork-tender. Pork shoulder is also well-suited for slow cooking and typically takes the same amount of time.
For a vegetarian option, you can use either chickpeas or lentils. Chickpeas are a classic protein in Indian cuisine. These legumes are hearty, absorb flavors well, and provide a good source of plant-based protein and fiber. Add the rinsed can of chickpeas and cook on a low setting for 30 minutes to 1 hour. Lentils, on the other hand, absorb a lot more liquid as they cook, so you’ll likely need extra broth or water. Stir the lentils with the sauce at the beginning, and check the consistency, adding more liquid if necessary. Make sure to check the tenderness of the lentils.
How do I store leftovers?
Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To defrost, leave it in the refrigerator until it fully thaws. You can reheat it over the stovetop or in the microwave until it’s warm.
Serving suggestions
Whenever I make this butter chicken recipe, I always like to serve it with a few different sides. For starters, you always need a vegetable, so I recommend making this flavorful Indian Roasted Cauliflower Recipe. Or keep it simple with a plate of Roasted Zucchini or Microwave Broccoli.
Also, be sure to have a starch on hand to soak up that delicious sauce, like a pot of this Coconut Rice or this delicious Indian Rice—and you can never go wrong with a warm plate of Naan bread.
Ingredients
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 16 ounces tomato sauce
- 3/4 teaspoon ground cumin
- 2 1/4 teaspoons garam masala
- 3/4 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 3/4 teaspoon chili powder
- 1 teaspoon salt
- A drizzle of honey optional, to balance acidity
- 2 pounds chicken thighs skinless and boneless
- 2 tablespoons unsalted butter cut into small cubes
- 1/4 cup plain Greek yogurt
- 1/4 cup full-fat coconut milk
- Fresh cilantro chopped (for garnish)
Instructions
- In the slow cooker, combine the minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, curry powder, chili powder, salt, and a small amount of honey if desired.
- Place the chicken thighs into the slow cooker and coat them well with the sauce. Scatter the butter cubes evenly on top.
- Cover and cook on HIGH for about 1.5 hours (or on LOW for 4-6 hours) until the chicken reaches an internal temperature of 165°F. Once done, remove the chicken and stir in the yogurt and coconut milk. Cut the chicken into bite-size pieces and return them to the sauce.
- Stir all ingredients until smooth, garnish with chopped fresh cilantro, and serve with basmati rice or naan.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Loved the paragraph about protein swaps! Will definitely try the vegetarian one.
Thanks! Please let me know if you liked it.