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Crockpot Butter Chicken Recipe

Featured in Explore Global Flavors and Dishes.

Craving authentic Indian food without the fuss? This Crockpot Butter Chicken brings restaurant-quality flavor right to your kitchen with minimal hands-on time. The magic starts by sautéing aromatic onions, garlic, and ginger with traditional Indian spices like curry powder and garam masala, creating a fragrant base that infuses the entire dish. Tender chunks of chicken breast simmer in a velvety sauce made from coconut milk and tomato paste, creating that signature butter chicken richness without excessive calories – just 229 per serving with an impressive 25g of protein. The slow cooker does all the work, transforming simple ingredients into a complex-tasting meal that's perfect for busy weeknights yet special enough for weekend entertaining. Serve over rice with a sprinkle of fresh cilantro for a complete meal that will have everyone asking for seconds.
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Updated on Sun, 09 Mar 2025 13:38:25 GMT
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This Crockpot Butter Chicken recipe is a fantastic way to bring the rich and fragrant flavors of India right to your kitchen with the ease of a slow cooker. It's a healthy and flavorful meal that's perfect for any night of the week, offering authentic taste with minimal effort.

Gathering Your Ingredients

  • Boneless, Skinless Chicken Breasts: Provides a lean protein source. You can also use chicken thighs for a richer flavor.
  • Finely Chopped Onion, Minced Garlic, and Grated Ginger Root: Creates a flavorful aromatic base.
  • Curry Powder, Garam Masala, Chili Powder, Salt, and Freshly Ground Black Pepper: These spices create a rich and complex flavor profile.
  • Unsalted Butter: Adds richness and flavor to the dish.
  • Full-Fat Coconut Milk: Provides a creamy texture and a subtle sweetness.
  • Tomato Paste: Adds depth and acidity to the sauce.
  • Maple Syrup or Honey: Provides a touch of sweetness to balance the spices.
  • Cornstarch and Cold Water: Used to thicken the sauce, creating a smooth and velvety texture.
  • Finely Chopped Cilantro: Used for garnish and added freshness.
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Easy Crockpot Butter Chicken Recipe | homedeliciousrecipes.com

Cooking Instructions

Sautéing the Aromatics:
In a skillet over medium heat, melt the butter. Add the finely chopped onion, minced garlic, and grated ginger root. Sauté for 5 minutes, or until the onion is softened.
Blooming the Spices:
Add the curry powder, garam masala, chili powder, salt, and freshly ground black pepper to the skillet. Cook for 30 seconds, stirring constantly, to bloom the spices and enhance their flavor.
Transferring to the Slow Cooker:
Transfer the sautéed mixture to the slow cooker. Add the chicken pieces, coconut milk, and tomato paste. Stir to combine all the ingredients.
Cooking the Chicken:
Cover the slow cooker and cook on HIGH for 2 hours or LOW for 4 hours. The long cooking time allows the chicken to become tender and flavorful.
Thickening the Sauce:
In a small bowl, whisk together the cornstarch and cold water until smooth. Add this slurry to the slow cooker and stir. Cover and cook on HIGH for 10 minutes, or until the sauce thickens.
Serving the Butter Chicken:
Garnish with finely chopped cilantro and serve hot with rice, naan bread, or your choice of sides.

This crockpot butter chicken has become a favorite for weeknight dinners at my house. It's so easy to prepare, and the flavors are always a hit with my family. I love how versatile it is, pairing well with a variety of side dishes.

Serving Suggestions

Serve this butter chicken with basmati rice, brown rice, cauliflower rice, or naan bread. Garnish with fresh cilantro, scallions, or sesame seeds. Pair with a side salad, roasted vegetables, or cucumber salad.

Creative Variations

Adjust the amount of chili powder or add red pepper flakes for extra heat. Add more maple syrup or honey for sweetness. Simmer the sauce uncovered to thicken it if you prefer not to use cornstarch. Add vegetables like cauliflower, broccoli, or spinach towards the end of the cooking time. Use chicken thighs for a richer flavor.

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Storage and Reheating

Store leftover crockpot butter chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Prepare the recipe up to step 3 and refrigerate for up to 2 days before cooking. Follow the recipe up to step 3 and freeze uncooked. Thaw in the refrigerator for 24 hours before cooking. Reheat on the stovetop or in the microwave until warmed through.

This crockpot butter chicken is a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in even more tender meat. The cooking time remains the same, and thighs won't dry out as easily as breasts.
→ What can I substitute for garam masala if I don't have it?
If you don't have garam masala, you can make a simple substitute by mixing 1/4 teaspoon each of ground cumin, coriander, cardamom, black pepper, cinnamon, and cloves. Alternatively, adding extra curry powder will work in a pinch, though the flavor profile will be slightly different.
→ Can I make this recipe dairy-free?
Yes, this recipe is easy to make dairy-free. Simply substitute the butter with coconut oil or a plant-based butter alternative. The coconut milk already provides plenty of creaminess without any additional dairy ingredients.
→ What sides go well with butter chicken?
Traditional accompaniments include basmati rice, naan bread, or roti. For a lower-carb option, serve with cauliflower rice. A simple cucumber raita (yogurt sauce) or a fresh green salad also complements the rich flavors of butter chicken.
→ How spicy is this butter chicken recipe?
This recipe is mildly spicy as written. The heat comes mainly from the chili powder, so you can adjust according to your preference. For more heat, add an extra 1/2 teaspoon of chili powder or a pinch of cayenne pepper. For a milder version, reduce the chili powder to 1/2 teaspoon.

Indian Slow Cooker Butter Chicken

This Crockpot Butter Chicken delivers authentic Indian flavors with minimal effort – tender chicken pieces in a rich, creamy sauce that tastes like it came from your favorite restaurant.

Prep Time
10 Minutes
Cook Time
125 Minutes
Total Time
135 Minutes

Category: World Cuisine

Difficulty: Easy

Cuisine: Indian

Yield: 8 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

01 2 pounds boneless skinless chicken breasts, cut into 2" pieces
02 1 large onion, finely chopped
03 4 garlic cloves, minced
04 1-2 tablespoons grated ginger root
05 2 tablespoons curry powder
06 1 tablespoon garam masala
07 1 teaspoon chili powder
08 1 teaspoon salt
09 1/2 teaspoon freshly ground black pepper
10 2 tablespoons unsalted butter
11 14 ounces can full fat coconut milk
12 6 ounces can tomato paste
13 2 tablespoon maple syrup or honey
14 2 tablespoons cornstarch
15 2 tablespoons cold water
16 1/4 cup finely chopped cilantro

Instructions

Step 01

Preheat a medium skillet over medium heat and melt the butter. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.

Step 02

Add the curry powder, garam masala, chili powder, salt, and black pepper to the skillet. Cook for another 30 seconds, stirring frequently to prevent burning. This step helps bloom the spices and intensify their flavors.

Step 03

Transfer the spice and onion mixture to your slow cooker. Add the chicken pieces, coconut milk, and tomato paste. Stir well to combine all ingredients and ensure the chicken is coated in the sauce.

Step 04

Cover the slow cooker and cook on High heat for 2 hours or on Low heat for 4 hours, until the chicken is tender and cooked through.

Step 05

In a small bowl, whisk together the cold water and cornstarch until smooth to create a slurry. Stir this mixture into the slow cooker. Add the maple syrup or honey, then cover and cook on High for an additional 10 minutes, or until the sauce has thickened.

Step 06

Serve the butter chicken hot over rice, garnished with freshly chopped cilantro.

Notes

  1. This dish can be made ahead and refrigerated for up to 2 days before cooking.
  2. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
  3. Can be prepared as a freezer meal by completing steps 1-3 and freezing uncooked.

Tools You'll Need

  • Slow cooker/Crockpot
  • Medium skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small bowl
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 229
  • Total Fat: 7 g
  • Total Carbohydrate: 14 g
  • Protein: 25 g