Side shot of slow cooker butter chicken in white dish.
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4.6 from 5 votes

Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken recipe is sure to be a hit with the whole family! Make an authentic butter chicken right in your slow cooker!
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Courses
Cuisine: Indian
Keyword: Butter Chicken, keto chicken recipe, Slow Cooker Butter Chicken
Servings: 4 servings + sauce
Calories: 300kcal
Author: Urvashi Pitre

Equipment

Ingredients

Instructions

Slow Cooker Instructions

  • Place tomatoes, ginger, garlic, turmeric, cayenne, smoked paprika, salt, and garam msala into a blender in the order listed. Blend until smooth.
  • Add the blended sauce to the slow cooker. Place the chicken on top of the sauce.
  • Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
  • Open up the slow cooker, remove the chicken carefully and set aside.
  • Add the cut up butter and cream and stir until well incorporated.
    It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
  • Take out half the sauce and freeze for later or store in the fridge for 2-3 days
  • Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need but don't shred it.
  • Serve over rice or zucchini noodles

Using leftover sauce

  • Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
  • You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Video

Notes

  • If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.
  • For this recipe, the garam masala is very, very, important. Unlike other recipes, I didn't use whole spices because I've learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we'll use garam masala instead and I must urge you to make this homemade garam masala recipe! It makes a HUGE difference.
  • Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
  • If you're in need of a good slow cooker, here is one that I recommend.
Other questions? Check out this FAQ with the most commonly asked questions about this recipe. Please read this before contacting me, because although I love hearing from you, I've answered most of the questions you will likely have in that FAQ, and you can get a faster answer than by emailing me.

Nutrition

Calories: 300kcal | Carbohydrates: 3g | Protein: 25g | Fat: 20g | Fiber: 1g