Name: Slow-Cooker Butter Chicken Recipe
Prep time: 15 min
Cook time: PT-492231H42M16S
Total time: PT-492231H42M16S
Cuisine: Indian
Ingredients: 3 tablespoons vegetable oil; 1 medium yellow onion, diced; 3 cloves garlic, finely chopped; 3 tablespoons grated ginger; 1 tablespoon garam masala; 1 6-ounce can tomato paste; 3/4 teaspoon kosher salt; 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces; 1 teaspoon lime zest; 1 tablespoon lime juice; 1 cup coconut milk (whisk to combine the liquid and solids before measuring, if necessary); 1/2 cup chicken stock; 1/4 cup cilantro leaves, for garnish (optional); Cooked basmati or jasmine rice; Naan (optional)

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Introduction

Slow-Cooker Butter Chicken is a comforting, flavorful dish that’s perfect for busy days. Tender chicken simmers in a rich, spiced tomato and coconut sauce, making it a delicious and easy meal to enjoy with rice or naan.

A bowl filled with white rice on the left side, topped on the right with a thick, bright red sauce full of chunks of cooked chicken, garnished with fresh green cilantro leaves scattered on top. To the right of the bowl, pieces of naan bread with golden and brown char marks rest on a white marbled surface beside a silver fork. The naan looks soft and slightly torn at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
3/4 teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (whisk to combine liquid and solids before measuring, if necessary)
1/2 cup chicken stock
1/4 cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)

Instructions

Step 1: In a medium skillet, heat vegetable oil over medium-high heat. Add the diced onions and cook until softened, about 3 minutes. Reduce heat to medium, then add garlic and grated ginger, cooking for an additional 2 minutes.
Step 2: Stir in garam masala, tomato paste, and kosher salt. Cook and stir the mixture for 2 minutes to combine the flavors.
Step 3: Place the chicken pieces in the slow cooker. Add the tomato paste mixture, lime zest, lime juice, coconut milk, and chicken stock. Stir everything together until well combined.
Step 4: Cover and cook on the low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. You can cook up to 7 hours if needed, but the chicken may become very soft and shred.
Step 5: Garnish with cilantro leaves if desired. Serve the butter chicken with cooked basmati or jasmine rice, and naan bread if you like.

Tips & Variations

Use chicken thighs for more tender, juicy results; chicken breasts work well but can dry out if overcooked.
Adjust the level of garam masala or add chili powder if you prefer more heat.
If you want a creamier sauce, stir in a little heavy cream or yogurt just before serving.
For a dairy-free version, stick with coconut milk and avoid cream or yogurt additions.
Adding a handful of frozen peas or spinach in the last 30 minutes of cooking adds extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the cooked butter chicken for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

The dish shows a white bowl filled with three main layers: the bottom layer is white rice with a fluffy texture, the middle layer is orange-colored curry with a chunky texture, topped with green cilantro leaves. On one side of the bowl, there are thin slices of red onion arranged neatly, and two pieces of toasted naan bread resting on the edge. The bowl sits on a white marbled surface, with a woman's hand holding a fork near the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs in this recipe?

Yes, you can use chicken breasts, but they may become less tender if cooked for too long. Keep an eye on the cooking time and avoid extending it too much to prevent dryness.

Is coconut milk necessary for the butter chicken sauce?

Coconut milk adds a creamy texture and subtle sweetness to the sauce, but you can substitute with heavy cream or yogurt if you prefer. Using coconut milk also makes the dish dairy-free.