You want restaurant-quality butter chicken but can’t be bothered to stand over a stove like some kind of medieval peasant. Good news: your slow cooker is about to become your best friend. This recipe delivers creamy, spicy, melt-in-your-mouth chicken with less effort than it takes to order takeout.
No fancy skills required—just dump, cook, and pretend you’re a culinary genius. Your family will worship you. Your friends will demand the recipe.
And you? You’ll be too busy eating to care.
Why This Recipe Slaps
Butter chicken is already a crowd-pleaser, but the slow cooker takes it to another level. The low-and-slow cooking tenderizes the chicken while letting the spices meld into a rich, velvety sauce.
No rushed flavors here—just patience (and your appliance) doing the heavy lifting. Plus, it’s forgiving. Overcook it a little?
Still delicious. Forget to stir? Doesn’t matter.
Try pulling that off with a stovetop version.
Ingredients (AKA The Flavor Squad)
- 2 lbs boneless, skinless chicken thighs (breasts work, but thighs are juicier)
- 1 cup plain yogurt (Greek or regular, but not the vanilla kind—obviously)
- 4 tbsp butter (this is butter chicken, not “I’m on a diet” chicken)
- 1 onion, diced (unless you hate flavor)
- 3 garlic cloves, minced (or 5 if you’re brave)
- 1 tbsp ginger, grated (fresh, not the dusty stuff in your spice rack)
- 1 can (15 oz) tomato sauce (not pasta sauce—don’t get creative)
- 1 tbsp garam masala (the MVP of Indian spices)
- 1 tsp turmeric (for color and pretending it’s healthy)
- 1 tsp cumin (because why not)
- 1 tsp paprika (smoked if you’re fancy)
- 1/2 tsp cayenne pepper (adjust if you’re scared of heat)
- 1/2 cup heavy cream (this is not the time for skim milk)
- Salt to taste (translation: don’t skip it)
Step-by-Step Instructions (AKA How to Not Mess This Up)
- Marinate the chicken: Mix chicken with yogurt, half the garam masala, turmeric, cumin, paprika, and cayenne. Let it sit for 30 minutes (or overnight if you’re planning ahead—look at you, responsible adult).
- Sauté the aromatics: Melt butter in a pan over medium heat. Cook onions until soft, then add garlic and ginger.
Stir for 1 minute until your kitchen smells incredible.
- Dump it all in: Transfer the onion mix to the slow cooker. Add marinated chicken, tomato sauce, and remaining garam masala. Stir like you mean it.
- Cook low and slow: Cover and cook on low for 6 hours or high for 3.
No peeking—this isn’t a reality show.
- Finish with cream: Stir in heavy cream and let it warm through for 10 minutes. Taste and add salt if needed (it’s needed).
- Serve: Over rice, with naan, or straight from the pot—we don’t judge.
Storage: Because Leftovers Are Life
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave (but don’t blame us if the microwave turns the cream grainy).
For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Why You Should Make This Yesterday
This recipe is easy, adaptable, and tastes like you tried way harder than you did. It’s perfect for meal prep, feeding a crowd, or pretending you’ve got your life together.
Plus, it’s gluten-free (assuming you don’t drown it in naan—which you should).
Common Mistakes (Don’t Be That Person)
- Using chicken breasts: They dry out faster than your sense of humor at a bad party. Stick to thighs.
- Skipping the marinate: This isn’t a suggestion. It’s science.
- Overcrowding the slow cooker: If you’re doubling the recipe, use a bigger cooker or risk sad, unevenly cooked chicken.
- Adding cream too early: Heat can make it separate.
Wait until the end, like a dramatic reveal.
Alternatives for the Rebellious Cook
- Vegetarian? Swap chicken for chickpeas and paneer. Same sauce, less meat.
- Dairy-free? Use coconut milk instead of cream and coconut yogurt for marinating. Not traditional, but still tasty.
- Spice wimp? Cut the cayenne or add more cream to tame the heat.
FAQs (Because You Have Questions)
Can I use frozen chicken?
Technically yes, but thaw it first.
Frozen chicken slows cooking time and can mess with the marinade. Safety first, laziness second.
What if I don’t have garam masala?
Mix equal parts cumin, coriander, cardamom, cinnamon, and cloves. It’s not perfect, but it’ll do in a pinch.
Or just buy garam masala—it’s worth it.
Can I cook this on high the whole time?
You can, but the chicken won’t be as tender. Low and slow is the way to go unless you’re in a hurry (and even then, we judge a little).
Why is my sauce watery?
You probably didn’t reduce the tomato sauce enough or opened the lid too often. Fix it by simmering uncovered at the end or adding a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Final Thoughts
This slow cooker butter chicken is the ultimate cheat code for delicious, low-effort meals.
It’s foolproof, flexible, and guaranteed to impress—even if your cooking skills peak at microwaving leftovers. FYI, once you make this, you might never order takeout again. IMO, that’s a win.