This Easy Slow Cooker Butter Chicken is the Indian takeout dinner you can make completely hands-off at home — and it is so much better than anything you can order! Tender chicken thighs slow cook for 6 hours in a deeply aromatic sauce of coconut milk, yogurt, tomato paste, curry paste, tandoori masala, garam masala, and green cardamom pods until the flavors meld into something truly extraordinary. The slow cooker does all the heavy lifting — just 20 minutes of prep in the morning and come home to a dinner that fills the entire house with the most incredible aroma. Serve over fluffy basmati rice or with warm naan bread for soaking up that incredible sauce. This is the recipe that will make you never order Indian takeout again!
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- Cuisine: Indian
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 4
Why You’ll Love This Recipe
- Minimal effort with maximum flavor thanks to the slow cooker.
- Aromatic spice blend for an authentic Indian taste.
- Adaptable cooking process that fits well into any schedule.
- Great for meal prep – reheats beautifully.
Ingredients
- 2 tablespoons butter: Adds richness and depth. Substitute with ghee for a nutty flavor.
- 2 tablespoons vegetable oil: Helps with even cooking and prevents sticking.
- 4 large skinless, boneless chicken thighs, cut into bite-sized pieces: Tender, succulent protein choice for stewing.
- 1 onion, diced: Foundation of flavor; use shallots for a milder taste if desired.
- 3 cloves garlic, minced: Infuses aromatic intensity. No substitute recommended.
- 1 (6 ounce) can tomato paste: Thickens the sauce and adds tanginess. Crushed tomatoes can be used, but adjust thickness accordingly.
- 1 tablespoon curry paste: Base of the dish’s flavor profile. Substitute with 1 teaspoon curry powder if unavailable.
- 2 teaspoons curry powder: Enhances spice aroma. Add a touch more for a spicier dish.
- 2 teaspoons tandoori masala: Provides a smoky, savory depth. Replace with 1 teaspoon paprika plus a pinch of cumin if needed.
- 1 teaspoon garam masala: Finishes the dish with a warm, spicy note. No substitute gives the exact same taste.
- 15 green cardamom pods: Essential for authentic aroma. Use ground cardamom (1 teaspoon) as an alternative.
- 1 (14 ounce) can coconut milk: Creamy base to balance spices. Regular or light versions work fine.
- 1 cup low-fat plain yogurt: Adds creaminess and a slight tang. Substitute with Greek yogurt for more thickness.
- Salt to taste: Enhances and balances all flavors. Adjust according to preference.
How to Make It
Step 1: Sauté Aromatics
Melt the butter and vegetable oil together in a pan over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic until fragrant. This step builds the base aroma crucial for the dish.
Step 2: Mix the Spices
Add curry paste, curry powder, tandoori masala, garam masala, and cardamom pods to the pan. Cook for 1-2 minutes until they release their oils and intensify in flavor. The spices should coat the onions thoroughly.
Step 3: Combine Ingredients in Slow Cooker
Transfer the contents of the pan to your slow cooker. Add the chicken pieces, tomato paste, coconut milk, and yogurt. Stir to ensure a consistent mixture. This even distribution is critical for balanced cooking and flavor.
Step 4: Cook Until Tender
Set the slow cooker on low for 6 hours. This long cook time ensures the chicken absorbs the spices for maximum tenderness. Stir occasionally if possible.
Step 5: Final Seasoning
Adjust the salt to taste before serving. Ensure the dish has a good balance between the creamy base and spicy notes. Serve hot with naan or rice.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they are less forgiving of long cooking times. Consider reducing the cooking time by an hour to prevent them from drying out.
What if I don’t have a slow cooker?
You can make this dish on the stovetop using a large pot. Simmer on low, covered, for about 90 minutes, stirring occasionally.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave, adding a splash of water if needed to loosen the sauce.
Love easy slow cooker chicken dinners? Try our Crockpot Honey Garlic Chicken, our Slow Cooker Tuscan Chicken, or our Crockpot Marry Me Chicken for more set-it-and-forget-it favorites!
This Easy Slow Cooker Butter Chicken proves that restaurant-quality Indian food is completely achievable at home — with barely any effort. Rich, aromatic, deeply satisfying, and ready when you need it. Make a big batch and enjoy incredible leftovers all week long. Save this recipe and leave a comment below letting us know what you served it with!
Howdy, Erica Thuirer
Easy Slow Cooker Butter Chicken (Rich, Creamy & Ready in 6 Hours!)
Ingredients
- 2 tablespoons butter: Adds richness and depth. Substitute with ghee for a nutty flavor.
- 2 tablespoons vegetable oil: Helps with even cooking and prevents sticking.
- 4 large skinless boneless chicken thighs, cut into bite-sized pieces: Tender, succulent protein choice for stewing.
- 1 onion diced: Foundation of flavor; use shallots for a milder taste if desired.
- 3 cloves garlic minced: Infuses aromatic intensity. No substitute recommended.
- 1 6 ounce can tomato paste: Thickens the sauce and adds tanginess. Crushed tomatoes can be used, but adjust thickness accordingly.
- 1 tablespoon curry paste: Base of the dish’s flavor profile. Substitute with 1 teaspoon curry powder if unavailable.
- 2 teaspoons curry powder: Enhances spice aroma. Add a touch more for a spicier dish.
- 2 teaspoons tandoori masala: Provides a smoky savory depth. Replace with 1 teaspoon paprika plus a pinch of cumin if needed.
- 1 teaspoon garam masala: Finishes the dish with a warm spicy note. No substitute gives the exact same taste.
- 15 green cardamom pods: Essential for authentic aroma. Use ground cardamom 1 teaspoon as an alternative.
- 1 14 ounce can coconut milk: Creamy base to balance spices. Regular or light versions work fine.
- 1 cup low-fat plain yogurt: Adds creaminess and a slight tang. Substitute with Greek yogurt for more thickness.
- Salt to taste: Enhances and balances all flavors. Adjust according to preference.
Instructions
- Sauté Aromatics- Melt the butter and vegetable oil together in a pan over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic until fragrant. This step builds the base aroma crucial for the dish.
- Mix the Spices- Add curry paste, curry powder, tandoori masala, garam masala, and cardamom pods to the pan. Cook for 1-2 minutes until they release their oils and intensify in flavor. The spices should coat the onions thoroughly.
- Combine Ingredients in Slow Cooker- Transfer the contents of the pan to your slow cooker. Add the chicken pieces, tomato paste, coconut milk, and yogurt. Stir to ensure a consistent mixture. This even distribution is critical for balanced cooking and flavor.
- Cook Until Tender- Set the slow cooker on low for 6 hours. This long cook time ensures the chicken absorbs the spices for maximum tenderness. Stir occasionally if possible.
- Final Seasoning- Adjust the salt to taste before serving. Ensure the dish has a good balance between the creamy base and spicy notes. Serve hot with naan or rice.
Notes
- Sauté the aromatics before adding to the slow cooker — this extra 5 minutes builds incredible depth of flavor you cannot get any other way
- Add the yogurt and coconut milk at room temperature — cold dairy can cause the sauce to separate
- Chicken thighs work best here — they stay incredibly juicy and tender over 6 hours of slow cooking
- If your sauce is too thin at the end mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes with the lid off
- Remove the cardamom pods before serving — they are not pleasant to bite into!
- Leftovers store in the fridge for up to 4 days and taste even better the next day as the flavors continue to develop
- Freeze in airtight containers for up to 3 months — thaw overnight in the fridge before reheating
- Serve over basmati rice with warm naan for the full experience
