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Easy slow cooker butter chicken in a rich creamy coconut curry sauce served over basmati rice with fresh cilantro

Easy Slow Cooker Butter Chicken (Rich, Creamy & Ready in 6 Hours!)

This Easy Slow Cooker Butter Chicken features tender chicken thighs in a rich aromatic coconut milk sauce with curry, tandoori masala, and garam masala. Just 20 minutes of prep and 6 hours on LOW — restaurant-quality Indian food completely hands-off!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course dinner
Servings 4

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