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Butter chicken, oh butter chicken! It’s like a warm hug in a bowl, and I can’t get enough. The creamy tomato sauce with garam masala and the buttery goodness make it a flavour explosion.
Marinating the chicken is super important. I love using a yogurt-based marinade with spices. It’s really important you use a full fat option. Marinating lets the chicken soap up all the flavours and tenderise in the process as well.
Butter chicken goes great with naan or steamed rice for a full meal. But if you want something lighter, it pairs perfectly with cauliflower rice as well. And don’t forget to garnish with fresh coriander for a pop of color and a burst of freshness. Or if you have the “soap-gene” you can always opt in for fresh parsley. I also love onion, so I usually add thinly sliced red onion, too!
Butter chicken is from North India, but it’s become a global favorite. People all over the world love it, and they make it their own way. Whether you like it mild or spicy, you can customize it to suit your taste buds. I’m always looking for new ways to improve my recipes, and I’d love to hear from you! Share your favorite variations and tips in the comments section. Let’s make this amazing butter chicken together!
Slow Cooker Butter Chicken
This super spicy Butter Chicken is perfect for spice lovers! It's rich, creamy, and fiery, all made conveniently in a slow cooker.
Total8 h 30 min
Prep30 min
Cook8 h
Servings6
Units
Servings
Cook ModeKeeps your screen on while cooking
Ingredients
Chicken & Marinade
800 gchicken breast or thighs, cut into bite-sized pieces
2.5 dlplain full fat yogurt
2 tbspgrated ginger
6 clovegarlic, minced
2 tspgaram masala
2 tspground cumin
1 tspturmeric powder
1 tspsalt
Sauce
30 gunsalted butter
1large onion, finely chopped
2 tbspgrated ginger
6 clovegarlic
1 cancrushed tomatoes (á 400g or 16oz)
2.5 dlheavy cream
3 tbsptomato paste
1 tbspgaram masala
2 tspground cumin
2 tspground coriander
2 tspsweet paprika
1 tspred chilli powder
2green chillies, finely chopped
a pinchcayenne pepper
a pinchsalt
1 dlfresh cilantro, chopped (for garnish)
Instructions
You can mark a step completed by clicking on it.
Marinate the Chicken
1In a large bowl, combine the chicken pieces with yogurt, ginger, garlic, garam masala, cumin, turmeric, and salt.
2Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Sear the Chicken
3In a skillet over medium-high heat, melt 1 tablespoon of butter.
4Add the marinated chicken pieces and sear until browned on all sides (about 5 minutes). Transfer the chicken to the slow cooker.
Prepare the Sauce
5In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
6Add the chopped onion and sauté until translucent (about 5 minutes).
7Stir in the ginger, garlic, and fresh chilies. Sauté for another 2 minutes until fragrant.
8Add garam masala, cumin, coriander, paprika, cayenne pepper, and red chili powder. Cook for 1-2 minutes, stirring constantly.
9Pour in the crushed tomatoes and tomato paste. Stir well to combine and let simmer for 5 minutes.
10Transfer the sauce to the slow cooker, pouring it over the chicken. Stir to ensure the chicken is well coated.
Slow Cook
11Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Finish the Dish
12About 30 minutes before serving, stir in the heavy cream (or coconut milk).
13Taste and adjust seasoning if needed. Continue cooking for the remaining time.
Serve
14Garnish with freshly chopped cilantro. Serve hot over steamed basmati rice or with warm naan.
Nutritional Information
369
kcalper serving18% RI
Fat20 g
28% RI
Saturated Fat11 g
55% RI
Carbohydrates18 g
6% RI
Sugar7 g
7% RI
Protein31 g
62% RI
Fibre4 g
16% RI
Sodium900 mg
39% RI
Nutritional values are approximate and sourced from the USDA FoodData Central database. Reference intake (RI) percentages are based on a 2,000 kcal daily diet for an average adult.
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