Slow-Cooker Butter Chicken Recipe
This Slow-Cooker Butter Chicken recipe offers a deliciously rich and creamy Indian-inspired dish made with tender chicken thighs simmered in a fragrant blend of garam masala, garlic, ginger, and tomato paste, finished with coconut milk for a dairy-free twist. Ideal for an easy, hands-off meal cooked low and slow, it’s perfect served over basmati or jasmine rice with optional naan on the side.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes to 5 hours
- Total Time: 4 hours 45 minutes to 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Ingredients
Scale
Main 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
For Serving
- 1/4 cup cilantro leaves, for garnish (optional)
- Cooked basmati or jasmine rice
- Naan (optional)
Instructions
- Sauté Aromatics: In a medium skillet, heat the vegetable oil over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Reduce heat to medium and add finely chopped garlic and grated ginger, cooking for another 2 minutes to release their flavors.
- Build Flavor Base: Stir in the garam masala, tomato paste, and kosher salt. Cook and stir this mixture for 2 minutes, allowing the spices and tomato paste to deepen in flavor and meld together.
- Prepare Slow Cooker: Place the cut chicken pieces into the slow cooker. Add the tomato paste mixture from the skillet, lime zest, lime juice, coconut milk, and chicken stock. Stir everything gently to combine all ingredients evenly.
- Slow Cook Chicken: Cover the slow cooker and cook on the low heat setting for 4 1/2 to 5 hours, or until the chicken is fully cooked through. If needed, you may cook up to 7 hours, but be aware the chicken may become very soft and shred at extended cook times.
- Finish and Serve: Once done, garnish the butter chicken with fresh cilantro leaves if desired. Serve hot over cooked basmati or jasmine rice, with naan bread on the side if you like for a traditional touch.
Notes
- Chicken thighs are preferred for juicier, more flavorful results, though chicken breasts can be substituted.
- Be sure to whisk the coconut milk if solids are separated before measuring to ensure even consistency.
- Adjust the salt level to taste, especially if using salted chicken stock or broth.
- If you prefer a thicker sauce, uncover the slow cooker and cook on high for 15–20 minutes at the end to reduce the liquid slightly.
- For extra heat, add a pinch of cayenne pepper or red chili flakes with the garam masala.
Keywords: butter chicken, slow cooker, Indian recipe, coconut milk, garam masala, easy dinner, crockpot chicken
