Slow Cooker Butter Chicken

Published: Oct 12, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Try making creamy and rich slow cooker butter chicken. This slow cooker curry is inspired by the famous Indian dish, butter chicken (Murgh Makhani). This post was originally shared on January 30, 2014 and updated on October 12, 2020.

A plate with rice and slow cooker butter chicken with cilantro sprinkled on top

One of our favourite things to order for takeout is Indian. We’re pretty lucky here in Toronto because there are fabulous Indian restaurants but out favourite is The Copper Chimney which we have been ordering from for at least ten years.

We have a pretty standard order that always includes butter chicken, chana masala and chicken vindaloo. I find the flavours of Indian cuisine incredibly inspiring so I wanted to try my hand at making butter chicken at home.

Where can I learn more about Indian cuisine?

Madhur Jaffrey is one of my favourite authors for delicious Indian recipes. And I highly recommend her cookbooks if you are looking to cook and learn more about Indian cuisine.

Butter chicken in the slow cooker insert with a wooden spoon

As with all recipes, it starts out with some research. This dish was created in 1947 by the founders of Moti Mahal restaurant in Delhi, India and didn’t become known as “butter chicken” until 1975. (You can learn more about the history of butter chicken here).

Butter chicken is not typically made in a slow cooker, it’s cooked in a tandoor (traditional clay oven).

I love this recipe for butter chicken from Little Spice Jar. My version was inspired by the slow cooker butter chicken from the New York Times.

Should I brown the chicken before adding to the slow cooker?

I’ve made this recipe many times using both methods. I’ve browned the chicken and onions, which is delicious, but I find that it’s not completely necessary for this dish.

Slow cooker butter chicken in the slow cooker insert being stirred by a wooden spoon

Like many of my favourite slow cooker recipes (like my slow cooker meatballs), butter chicken is the kind of dish that adapts well to this cooking preparation–tender pieces of meat that are simmered in a rich sauce.

To create the sauce for this version of slow cooker butter chicken I use coconut milk, yogurt and tomato paste.

The tomato paste gives the dish its signature colour and I love the sweetness that the coconut milk adds to the finished dish.

I was inspired to use coconut milk from the NYT recipe, though through my research I found that using cream is more typical.

Closeup of slow cooker butter chicken with rice and cilantro

This dish takes about six hours to cook and then I finish it off with a little bit of sugar (the same way you would in a tomato sauce).

I also stir in a couple of tablespoons of butter at the end to add to the richness of the sauce, but this is optional.

A plate with rice and slow cooker butter chicken with cilantro sprinkled on top

Slow Cooker Butter Chicken

Author: Louisa Clements

4.08 from 54 votes

Try making creamy and rich slow cooker butter chicken. This slow cooker curry is inspired by the famous Indian dish, butter chicken (Murgh Makhani).

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Prep: 15

Cook: 6

Total: 6 15

Servings: 6

Ingredients

1 ½ lbs boneless skinless chicken thighs or breasts, cut into 1" pieces
1 onion, finely diced
1 can coconut milk
¼ cup plain yogurt
4 tablespoon tomato paste
2 cloves garlic, minced
2 tablespoon garam masala
1 tablespoon curry powder
1 tablespoon minced ginger
1 teaspoon turmeric
½ teaspoon salt
1 tablespoon granulated sugar
2 tablespoon butter, optional

Instructions

Add chicken and onion to slow cooker insert.
In a medium bowl, whisk coconut milk with yogurt, tomato paste , garlic, garam masala, curry powder, ginger, turmeric and salt. Pour mixture over top of chicken and onions and cook for 5-6 hours over low.
Turn slow cooker off and stir in sugar and butter, if using.

Did you try this recipe?Leave a comment + rating and let me know what you think!

Skip the Indian take-out and try this easy slow cooker butter chicken that is made in your crockpot with coconut milk, ginger and a blend of Indian spices. | livinglou.com

4.08 from 54 votes (50 ratings without comment)

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Comments

A

October 18, 2024 at 6:53 pm

This is delicious! We’ve been making it for years and even the kids like it. We always add in the butter. I love how easy this is to throw together on a busy day. Thanks for a great recipe!

Reply
- Louisa Clements
  
  November 10, 2024 at 12:00 pm
  
  I'm so glad you all love this recipe, it's one of my favorites! Happy cooking!
  
  Reply
Katie

October 29, 2020 at 5:02 pm

This is an incredibly tasty and easy recipe to make! I'm so happy I know about this recipe - it's by far the best and I will definitely be making this frequently especially as it gets colder out. I absolutely love Indian food - and butter chicken specifically - so I was delighted when this came out better than anything I could have ordered (and less cal too!). I made this for friends and they were all obsessed with the dish and could not stop saying how delicious it was. I served it over rice and garnished with cilantro. The number of positive comments posted here is a testament to how good this recipe is and I cannot recommend it enough. Thanks Louisa!!! Excited to try your slow cooker meatballs next!
★★★★★

Reply
- Louisa Clements
  
  November 11, 2020 at 11:29 am
  
  I'm so glad that you enjoyed this recipe, Katie! Thank you for taking the time to leave a comment, it is much appreciated! :)
  
  Reply
Justin

June 23, 2020 at 12:34 pm

I’ve used this recipe quite a bit and it’s WONDERFUL every time! Thanks!!!

Reply
- Louisa Clements
  
  July 15, 2020 at 3:02 pm
  
  So glad you enjoy it, Justin! Thank you for letting me know and leaving a review!
  
  Reply
Brigitte

January 23, 2019 at 2:07 pm

I really like this recipe, but could I make this in the instant pot on high and for how long?

Reply
- Lou
  
  February 09, 2019 at 2:23 pm
  
  Hi Brigitte, I've never used an Instant Pot so I'm not sure how long it would take, I'm sorry!
  
  Reply
Krista

June 14, 2017 at 2:38 pm

Making this as we speak... I poured the sauce over everything... should I stir it ? Or just leave it be on top??

Reply
- Lou
  
  June 14, 2017 at 2:55 pm
  
  Hi Krista, you can give it a little stir if it needs it. The idea is to have the chicken fully covered by the sauce. I hope you enjoy, let me know how it goes! :)
  
  Reply
Sierra

April 30, 2017 at 7:18 pm

Just made this today, and it is delish! I can't have sugar so I used 1 teaspoon Swerve sweetener instead. My husband isn't big on Indian food but even he loves this. Adding this one to the regular rotation! Thanks for sharing!
★★★★★

Reply
- Lou
  
  May 07, 2017 at 5:08 pm
  
  Hi Sierra, I'm so glad that you and your husband loved this recipe. Thanks for letting me know!
  
  Reply
Danielle

February 15, 2017 at 6:11 pm

Funny I should see this post as I was planning on making some butter chicken for my Friday night dinner. My recipe doesn't vary too much from yours; I use ghee for cooking the chicken and diced or crushed tomatoes instead of tomato paste. However, I usually cook it over the stove - I think I will try your slow cooker method this time. And I always cook my onions and spices before putting in the slow cooker to get the most flavor from them.

Reply
- Lou
  
  February 17, 2017 at 8:30 pm
  
  That sounds delicious with ghee and the crushed tomatoes! The slow cooker is such a great way to cook this dish because the flavours just intensify as it cooks. I hope you enjoy! :)
  
  Reply
Harry

May 18, 2016 at 8:24 am

Fantastic recipe! My friends and I absolutely loved this. I attempted to make a bigger batch and just as everything got in the slow cooker I realised that there was way too much sauce. Quickly popped into the shop and added butternut and potato's, and wow! Came out fantastic with the butternut really complimenting the curry. I also used full cream plain joghurt. Love your blog and keep up posting these amazing recipes

Reply
Marianne Kleminski

May 01, 2016 at 12:04 pm

Can you freeze this?

Reply
- Lou
  
  May 01, 2016 at 12:43 pm
  
  Hi Marianne, it should be fine in the freezer. One thing to keep in mind, coconut milk tends to get a little grainy in the freezer, but I think the other ingredients in the sauce will help stabilize the coconut milk. Let me know how it goes!
  
  Reply
Janette

April 25, 2016 at 7:01 pm

i was just saying how i need to eat more indian food because it's one of my favorite cuisine's. This seems pretty simple! Can't wait to try! Thanks

Reply
- Lou
  
  May 01, 2016 at 12:38 pm
  
  Thanks Janette, let me know if you give it a try! :)
  
  Reply
M

February 24, 2016 at 4:44 pm

Hi! I've made this once and LOVED it! I'm just wondering why it takes 5 hours when the chicken has already been cooked. How do I know that this dish is actually done and ready to be served? Thanks so much,

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- Lou
  
  February 25, 2016 at 11:16 am
  
  Hi there, I'm so glad that you loved it! With this recipe, the chicken is just browned in the pan for flavour so it's still uncooked when it gets added to the slow cooker. So it still needs to cook for about 5 hours on low. The most accurate way to tell if the dish is ready is to use an instant-read thermometer to check the temperature of the chicken (the recommended temperature chicken should reach is 165F.) but after 5 hours it should be finished. Hope that helps! :)
  
  Reply
klab

December 27, 2015 at 3:59 pm

I made this almost as written but added about 1/2 teaspoon of dried red chili flakes for some heat, added some thinly sliced raw potatoes and frozen petite peas to the pot in the last 1.5 hours of the cook time to add substance and fiber (I'm not a fan of rice) then served it topped with just a pinch of finely cilantro since I love it and the flavor pairs well with this dish :-) Oh, and just a note- newer crockpots/ slow cookers tend to cook food faster then older/well used ones. Adjust the cooking time accordingly so the food doesn't overcook or dry out. I hope this tip helps :-)

Reply
- Lou
  
  December 31, 2015 at 11:56 am
  
  Love the addition of potatoes and peas to this recipe, sounds delicious! I'm so glad that you enjoyed it and thanks for the tip about newer slow cookers. :)
  
  Reply
Jan

November 18, 2015 at 3:42 pm

I made this once and loved it. I plan to make it for company this weekend. What would you serve with it? Rice, I assume, but what vegetables? And would you serve Indian break or is that too much with the rice? I love basmati rice. Thanks - can't wait to see how my guests like it.

Reply
- Lou
  
  November 20, 2015 at 8:21 am
  
  Hi Jan, I'm so glad that you loved it, I hope your guests do too! I would serve this over basmati rice and I think serving with naan would be delicious. Instead of a typical vegetable side, I would actually serve this with a nice big salad, maybe a spinach salad?
  
  Reply
Kristin

October 26, 2015 at 3:05 pm

Hello! Thanks for sharing - my fiance and I love butter chicken and I'm excited to give this recipe a try! My question is that I am anticipating leftovers since it's only 2 of us, what is the best way in your opinion to reheat the chicken days later? I never really know with meat and was curious on your suggestion. Thanks! Kristin

Reply
- Lou
  
  October 27, 2015 at 6:45 am
  
  Hi Kirstin, I hope you like it! I prefer to heat things like stew and soup up on the stovetop in a pot over medium-low heat stirring every now and then. Be careful about using high heat as the bottom might scorch and burn, medium-low is definitely the way to go.
  
  Reply
Amanda

October 16, 2015 at 8:18 pm

This recipe was easy to follow and put together. My first time cooking Indian. .but I feel there is too garam Masala. . It was very fragrant with cinnamon and nutmeg notes (which is what the spice reminded me of ) I had to add more coconut milk and curry powder to dim it down. Am I missing something? Was it supposed to be 2 tsp vs tbsp? We eat butter chicken alot and never has it tasted like this. It's still good and we enjoy it but it's not what I expected!

Reply
- Lou
  
  October 18, 2015 at 10:48 am
  
  Hi Amanda, thank you for your comment! The amounts are correct and it doesn't sound like you're missing anything. The spices may have been a bit too strong for your palate, but the adjustments you made sound great. Thanks for letting me know and I'm glad you were still able to enjoy it.
  
  Reply
Kostar

October 08, 2015 at 11:27 am

Hi, Love the look of this. Can I ask what you mean by tomato paste though plz. Do you mean purée or passata ?

Reply
- Lou
  
  October 09, 2015 at 12:03 am
  
  Hi Kostar, thank you! When I say tomato paste, I mean the thick, concentrated paste. It usually comes in a tube or in a can, here's a photo of what I mean. Let me know how it goes.
  
  Reply
Claudette

March 14, 2015 at 5:32 pm

Recipe is easy to follow! I made it this aftertoon and had it for dinner. It is delicious. Smooth taste and creamy. Looking forward to eat the leftovers....

Reply
- Lou
  
  March 14, 2015 at 7:27 pm
  
  So glad you loved it, Claudette! The leftovers are the best part!
  
  Reply
Tracie

February 23, 2015 at 9:26 pm

Hey Lou! What size slow cooker are you using, and can you freeze the leftovers?

Reply
- Lou
  
  February 24, 2015 at 9:45 pm
  
  Hi Tracie, I've made this recipe in a 4 quart and a 6 quart slow cooker and they have both worked well! I've never tried freezing the leftovers myself, so I can't guarantee what it will be like, that said, I can't foresee any problems. Let me know how it goes!
  
  Reply
Jenna

February 15, 2015 at 12:07 pm

I tried this recipe last night and it smells and tastes great. I just has an issue with the consistency. My curry turned out really thick and not saucy enough. Do you have any suggestions on how I could thin the curry sauce? I was thinking simmering it with coconut milk and a bit of hot water. What do you think?

Reply
- Lou
  
  February 16, 2015 at 9:31 pm
  
  Hi Jenna, hmm not sure why it would have come out really thick. I think your idea to simmering it with coconut milk and a touch of water is a great idea. Let me know how it goes!
  
  Reply
Joyce

January 28, 2015 at 3:17 pm

Can I use fresh ginger instead of ground and chicken thighs instead of breasts? Thanks. Joyce

Reply
- Lou
  
  January 28, 2015 at 10:26 pm
  
  Hi Joyce, you can definitely use chicken thighs and fresh ginger - I would use 1 tbsp of grated fresh ginger for the 1/2 tsp of ground here. Let me know how it goes!
  
  Reply
CJ

October 30, 2014 at 3:14 pm

I wonder if this would work with chunks of lamb instead of chicken?

Reply
- Lou
  
  October 31, 2014 at 1:11 pm
  
  Hi CJ, That's a great question. I've never tried this recipe with chunks of lamb, but I've made other dishes in the slow cooker using lamb and it worked just fine. Let me know how it goes.
  
  Reply
  - CJ
    
    November 09, 2014 at 8:54 am
    
    It worked! I used two lamb chops and cut them up, than also added quartered Roma tomatoes and chopped up some red and yellow bell peppers to add more substance, since I didn't use as much meat.
    
    Reply
    - Lou
      
      November 11, 2014 at 7:04 pm
      
      Hi CJ, thanks for letting me know! I love the changes you made to the recipe, I definitely need to try this with lamb next time. I'm glad you enjoyed the recipe!
      
      Reply
Diana

July 02, 2014 at 4:49 pm

Made this the other day and while the initial flavor was spot on, it quickly turned into a bitter aftertaste. Any ideas why this May have happened or what can be done to salvage the dish?

Reply
- Lou
  
  July 02, 2014 at 10:35 pm
  
  Hi Diana, I'm so sorry that this turned out bitter for you! I've never had that problem so I'm not quite sure what happened, did you check the expiration date on your yogurt, coconut milk as well as your spices? That might have something to do with it. In terms of balancing out the flavours I would try adding a touch more sugar to balance out the bitterness. Let me know how it goes.
  
  Reply
Gwenayfer

May 26, 2014 at 10:02 pm

This looks amazing! My husband loves Indian food so we might have to try this out since...we are terribly lazy and slow cooker meals are great for us :D.

Reply
- Lou
  
  May 27, 2014 at 8:08 pm
  
  Thank you, Gwenayfer! Let me know if you give it a try, it's one of my favourites.
  
  Reply
Shauna

May 02, 2014 at 11:43 am

I made this recipe the other day, and brought in some leftovers for a coworker, who then asked for the recipe. Even my super picky husband loved it! For the poster above: I used greek yogurt and it was great! Thank you for bringing a new staple into my meal planning!

Reply
- Lou
  
  May 04, 2014 at 5:35 pm
  
  I'm so glad you and your husband enjoyed this Shauna!
  
  Reply
Sheila

March 25, 2014 at 2:30 pm

I am making this dish right now!! I have been searching for a recipe called Madras chicken that I had in St. Martin....your recipe sounds close. I hope it comes close--it smells great!

Reply
- Lou
  
  March 30, 2014 at 6:03 pm
  
  Hi Sheila, I hope that this was close to the Madras chicken! It's one of my favourites.
  
  Reply
MC

March 09, 2014 at 10:16 pm

This was tasty and easy to make however, mine was done after 3 hours on low. It doesn't quite taste like other butter chicken recipes I've tried, but it was still good. Thanks!

Reply
- Lou
  
  March 11, 2014 at 9:14 am
  
  Hi MC, I'm glad you still enjoyed it - thanks for sharing!
  
  Reply
Rachel

February 27, 2014 at 11:45 pm

I made this the other day and have been bringing leftovers to work. Two of my coworkers asked for the recipe and were surprised that it was easy to make. Definitely have been enjoying it this week. Thanks!

Reply
- Lou
  
  March 01, 2014 at 12:29 pm
  
  Hi Rachel, I'm so glad that you've been enjoying this recipe - thanks for letting me know :)
  
  Reply
Sundar Matpadi

February 26, 2014 at 3:18 am

Nice recipe. Wondering why there is no butter in butter chicken.

Reply
- Lou
  
  February 26, 2014 at 4:54 pm
  
  Hi Sundar, I decided not to put any butter in this recipe to keep it lighter. Typically butter chicken can have a couple of tablespoons of butter in it. Hope that helps!
  
  Reply
ria

February 25, 2014 at 1:42 pm

Love this recipe! Made it twice now and is gorgeous every time. Im going to try using lamb/beef next to see how that turns out.

Reply
- Lou
  
  February 25, 2014 at 4:28 pm
  
  Hi Ria, thank you! I'm so glad that you like it - love the idea of using lamb or beef! Let me know how it turns out.
  
  Reply
Kim

February 21, 2014 at 9:45 am

This recipe looks really good but I have a terrible fear of Indian food because of the heat. How spicy is the chicken? Also, what kind of yogurt should I use and where can I get these Indian spices? Sorry for the dumb ? about the yogurt but I've never delved into this ethnicity before!

Reply
- Lou
  
  February 21, 2014 at 10:33 am
  
  Hi Kim, not dumb questions at all! This chicken is actually quite mild, so I wouldn't be too worried about the level of heat. In terms of the yogurt, I use plain yogurt for this recipe, not greek yogurt. I have found these spices in the spice aisle at my local chain grocery store - I believe they are quite mainstream these days, so hopefully you'll be able to find them too!
  
  Reply
Diane

February 21, 2014 at 8:57 am

This looks wonderful. Two quick questions: when you say 5 boneless breasts, do you mean 5 single cutlet portions? Also, canned coconut milk or carton? Would love to try this soon.

Reply
- Lou
  
  February 21, 2014 at 10:23 am
  
  Thank you, Diane! Yes, 5 single skinless boneless chicken breasts and I've always used canned coconut milk! Hope that helps - let me know if you give it a try!
  
  Reply
  - Diane
    
    March 09, 2014 at 11:18 am
    
    Made this last night and really enjoyed it! Have a lot leftover since it's just the two of us, but looking forward to leftovers!
    
    Reply
    - Lou
      
      March 11, 2014 at 9:14 am
      
      Thanks for sharing, Diane! I'm so glad that you liked it - I think the leftovers are the best part.
      
      Reply
Lovely

February 19, 2014 at 5:28 pm

This looks delicious! Thanks for sharing. Have you tried it with 1% Milk instead of the coconut milk?

Reply
- Lou
  
  February 20, 2014 at 9:14 pm
  
  Hi there, I haven't tried it using 1% milk so I'm not sure how that would work. I will say, the coconut milk adds a really great sweetness and depth of flavour to the dish!
  
  Reply
  - Virginia
    
    November 12, 2014 at 11:43 pm
    
    Is there a suitable substitute for coconut milk for the sake of allergies?
    
    Reply
    - Lou
      
      November 16, 2014 at 11:32 am
      
      Hi Virginia, I've never tried it myself, but you could try using sour cream instead. Let me know how it goes!
      
      Reply
Consuelo @ Honey & Figs

January 31, 2014 at 7:09 pm

Thanks for sharing this lovely recipe,: I've always wanted to make butter chicken at home. Yours look truly delicious and comforting! Perfect dinner for cold days like these! Stay warm Lou & have a great weekend! <3

Reply
- Lou
  
  February 04, 2014 at 10:20 am
  
  Thanks, Consuelo! I've been trying to find a butter chicken recipe also, that's why this was so much fun to develop! Let me know if you give it a try.
  
  Reply
Natalie @ Tastes Lovely

January 30, 2014 at 11:59 am

Indian takeout is the best! Probably because the flavors only get better the longer it sits. I can't wait to try this. I'm all about slow cooker recipes lately. I love knowing that my slow cooker is busy working on dinner while I'm out and about.

Reply
- Lou
  
  February 04, 2014 at 10:19 am
  
  Exactly - this dish tastes better after a day in the fridge! Let me know if you give it a try, slow cooker recipes are the best for this time of year!
  
  Reply
Bridget

January 30, 2014 at 9:59 am

This looks delicious and so easy. Thanks!

Reply
- Lou
  
  January 31, 2014 at 9:28 am
  
  Thanks, Bridget! Let me know of you give it a try.
  
  Reply