Name: Slow Cooker Butter Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 1kg chicken, skinned, cut into small pieces and scored; FOR THE TANDOORI CHICKEN; Juice of one large lemon; 1 level tsp salt; 2 tbsp garlic and ginger paste; 2 tbsp rapeseed (canola) oil; 1 tbsp Kashmiri chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp turmeric; 1 generous tsp tandoori masala; FOR THE SAUCE; 2 tbsp ghee or rapeseed (canola) oi; 1 large red onion, blended with a little water until smooth; 400g tinned chopped tomatoes, blended until smooth; 15 raw cashews, blended with the tomatoes; 1 tsp Kashmiri chilli powder or paprika; 1 tsp ground cumin; 1 tsp ground coriander; 100g butter; ¾ cup double cream, whisked; 1 tbsp kasoori methi; Salt to taste; ½ tsp garam masala

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It only takes 10 minutes to prepare this easy Slow Cooker Butter Chicken. The slow cooker will do all the work with no compromise on flavour.

This Slow Cooker Butter Chicken recipe is an adaptation of this authentic Butter Chicken recipe on the blog. Using the same ingredients but the steps have been simplified for preparation in the slow cooker.

This recipe will become a family weekday favourite. Prepare the ingredients in under 10 minutes, then let it slow cook while you're out of the house. Come home to the authentic smells and flavors of traditional butter chicken. What's not to love?

About this recipe.

Authentic butter chicken is a dish that originated in Delhi, created by cooks who repurposed the tandoori chicken marinade to avoid wastage. They combined it with additional ingredients to craft a creamy, flavorful sauce.

In this recipe, it is crucial not to skip the marinating stage, as all the ingredients contribute to the sauce.

I have included a very simple marinating process. Be sure not to waste any of the marinating ingredients during the cooking process. This recipe will explain exactly how to ensure you don't.

Who is this slow cooker butter chicken for?

There are of course many ways to make delicious butter chicken and other curries. You can cook it the authentic way in a pot over heat. Or perhaps opt for butter chicken karahi or the latest Delhi style of butter chicken. These popular ways of making butter chicken take a bit more work though and aren't always the most convenient of options.

This slow cooker butter chicken is for those who want a delicious butter chicken when they get home from work with little fuss.

Are there better ways of cooking butter chicken? Of course there are but sometimes it's nice to get home and enjoy a home cooked meal with fresh ingredients but having to get to work in the kitchen right after you get home from doing the day job.

Do you have to use chicken?

This creamy sauce goes with pretty much any protein of your choice. Make this recipe your own!

You can try this Slow Cooker Butter Chicken recipe with beef, lamb, paneer… If it sounds good, it will be.

Just like when you go out for a curry and you order the tikka masala sauce, you can most definitely add your protein of choice. One of the most popular alternatives is lamb which is also served a lot in Delhi. You can use the same marinade but just substitute lamb meat.

What can I serve with this Butter Chicken?

The options are endless for the side dishes that you can serve with your Slow Cooker Butter Chicken! Here are some of my recommendations:

Rice – This Slow Cooker butter chicken is best served with fluffy rice. Try these recipes:

Basmati Rice Recipe – Perfect White Rice
Pilau Rice
Saffron Rice
Almond Rice

Naan - Try these recipes:

Air Fryer Naan
Stove Top Naans
Keema Naans
Peshwari Naans

Turn it into a feast - So far, I have trialed and tested Slow Cooker Chicken Tikka Masala and Chicken Korma in the Slow Cooker. Prepared in advance, you could serve up a weekend feast for friends and family, with absolutely no hassle. These curries last 3 days in the fridge.

How do I store my Butter Chicken?

This Slow Cooker Butter Chicken is perfect for storing in the fridge for later and for freezing. Here are my top tips:

Refrigeration – If you have leftover butter chicken, allow it to cool down to room temperature before storing. Then, transfer it to an airtight container.Make sure the container is completely sealed to prevent air from entering.

Stored this way, Butter Chicken can last in the refrigerator for up to 3-4 days.

Freezer – If you want to store butter chicken for a longer period, freezing is a great option. Again, allow the dish to cool down completely before transferring it to freezer-safe containers or resealable freezer bags.

Then, remove as much air as possible before sealing to prevent freezer burn. Frozen chicken tikka masala can keep for up to 3 months in the freezer. However, I would recommend not adding the single cream until you have defrosted your butter chicken because dairy does not freeze well.

Pro Tips:

Don't Waste the Marinade: To ensure full authenticity and maximise flavor, make sure to use all the marinade ingredients in the cooking process. After marinating the chicken, pour any remaining marinade into the slow cooker along with the chicken. This ensures the rich, spice mixture becomes part of the creamy sauce.

Sauté the Chicken First: Before adding the chicken to the slow cooker, sauté it in melted ghee (either in the slow cooker if it has a sauté function or in a pan over medium heat). This step cooks out the rawness of the garlic and ginger and enhances the flavor of the spices in the marinade. Sear the chicken for a couple of minutes, but ensure it remains mostly raw before transferring it to the slow cooker.

Add Butter and Cream at the End: To achieve the signature rich and creamy texture of butter chicken, add the butter and cream at the end of the cooking process. Allowing them to meld into the sauce without breaking or curdling.

Step by step photographs...

Ingredients for slow cooker butter chicken. — Before you begin, prepare your ingredients. This will save you time.

marinade ingredients for authentic butter chicken — Place the chicken in a large mixing bowl. Add the salt, garlic and ginger paste, ground spices, oil and lemon juice.

Slow cooker butter chicken marinating chicken. — Combine all ingredients with the chicken, ensuring the chicken is coated well.in the marinade. Marinate for at least one hour. The longer the better.

searing the chicken — Melt the ghee in your slow cooker (if you have a sauté function) or in a pan. Lightly sear the chicken for a few minutes, in batches. This process it cook out the rawness of the garlic and ginger paste as well as to develop the flavour in the spices. The chicken should still be mostly raw after this step.

chicken frying in the pan — As mentioned above, you can follow this step using a pan instead.

Red onion added to the pan. — Add or return all the chicken to the slow cooker along with any remaining marinade (don't waste any). Add the red onion paste.

sauce ingredients in the slow cooker. — Now add the remaining ground spices and the blended tomatoes and cashews. Mix well to combine then slow cook on low for 6-8 hour or on medium for 4 hours.

Cooked butter chicken — When ready to serve, stir in the butter and the cream.

butter chicken served from the pan — To finish add the kasoori methi by rubbing it between your fingers. Add chopped coriander (cilantro). Season with salt to taste and sprinkle with the garam masala. Enjoy!

If you like this Slow Cooker Butter recipe, you might like to try some of these slow cooker recipes too…

Have you tried this Slow Cooker Butter Chicken recipe?

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Yield: 4

Slow Cooker Butter Chicken

If you just want to enjoy a home cooked butter chicken without the work involved in making more traditional recipes, this slow cooker butter chicken could be just what you're looking for.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

1kg chicken, skinned, cut into small pieces and scored
FOR THE TANDOORI CHICKEN
Juice of one large lemon
1 level tsp salt
2 tbsp garlic and ginger paste
2 tbsp rapeseed (canola) oil
1 tbsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 generous tsp tandoori masala
FOR THE SAUCE
2 tbsp ghee or rapeseed (canola) oi
1 large red onion, blended with a little water until smooth
400g tinned chopped tomatoes, blended until smooth
15 raw cashews, blended with the tomatoes
1 tsp Kashmiri chilli powder or paprika
1 tsp ground cumin
1 tsp ground coriander
100g butter
¾ cup double cream, whisked
1 tbsp kasoori methi
Salt to taste
½ tsp garam masala

Instructions

Place the chicken in a large mixing bowl and add the lemon juice, salt, ground spices and garlic and ginger paste. Allow to marinate for one hour or overnight. The longer the better.
When ready to cook, melt the ghee or oil either in the slow cooker (if it has a sauté function) or in a pan over medium heat. SEE NOTE. Sear the chicken in batches for a couple of minutes. The chicken should still be mostly raw after this step.
Add or return all the chicken to the slow cooker with all the marinade. Make sure you don't waste any of the marinade ingredients.
Add the extra cumin, coriander and chilli powder or paprika.
Pour over the red onion paste as well as the blended tomatoes and cashews. Stir to combine then slow cook on low for 6-8 hours or on medium for 4 hours.
When ready to serve, add the butter and cream to the curry. Stir well. To finish add the kasoori methi by rubbing it between your fingers. Season with salt to taste and sprinkle with the garam masala.

Notes

It is important to sear the chicken on a medium heat to avoid burning the spices. This process primarily cooks out the rawness of the garlic and ginger and helps develop a deeper flavor in the spices.