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–+ servings

Best Slow Cooker Indian Butter Chicken

Manila Spoon
The combination of spices plus a hint of citrus make this Slow Cooker Indian Butter Chicken totally delicious and the best!  Easy, simple, tried, and tested recipe made in your crockpot or slow cooker!
4.59 from 24 votes
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Prep Time 10 minutes
Cook Time 4 hours
Course Dinner, Main Course
Cuisine Asian Cuisine, Indian
Servings 8
Calories 349 kcal

Equipment

  • 1 Slow Cooker or Crockpot
  • 1 wok or skillet

Ingredients
 

  • 2 tsp ground cinnamon
  • 2 tsp ground curry powder
  • 2 tsp ground ginger, or 1 tablespoon freshly grated ginger
  • 2 tsp garam masala
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tbsp oil
  • 1 large sweet onion, chopped
  • 4 tbsp butter
  • 1½ tsp salt, adjust the amount to taste
  • 2-3 lbs (1 kilo) chicken thighs, skinless and boneless (you may opt to use bone-in too or use half chicken thighs and chicken breasts)
  • ¾ cup tomato sauce
  • ¼ cup water or chicken broth
  • ¾ cup heavy cream, (increase to 1 cup, if you want it creamier)
  • 1 tbsp brown sugar
  • 1 ½ tbsps freshly squeezed lemon juice
  • cilantro, chopped for garnish (optional)

Instructions
 

  • Mix all the listed spices in one bowl. This would make it easier to add it all in one go. 
  • In a wok or skillet, heat the oil to medium-high. Sauté chopped onion for 3-4 minutes or until it begins to change color and soften. Add the sliced butter, salt, and spices. Give it a quick stir until the spices smell aromatic about 1 minute.  It’s necessary to heat the spices so they release their flavor so don’t omit this step. This step adds to the overall flavor of the dish.
  • Add the cubed chicken and stir to coat with the spices. Transfer everything to the slow cooker and pour over the tomato sauce and chicken broth or water. Cook on high for 4 hours or 6 hours on low.
  • Once the chicken is tender, add the heavy cream, sugar, and freshly squeezed lemon juice and stir. Continue to cook just until the cream is fully heated through.  Taste and adjust seasoning if desired. The sauce will thicken as it sits. Garnish with chopped cilantro. Serve immediately with rice.

Notes

Tips and Tricks: If doing only 2 pounds of chicken, start with a tablespoon of lemon juice and increase as desired.
If you want to make it a bit spicy, add a sliced and seeded Fresno red pepper (or 2 Thai red chilies) with the cream. Adjust the amount to your preferred spice level.
This can be made ahead and would taste even better the next day.

Nutrition

Calories: 349kcalCarbohydrates: 8gProtein: 26gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 174mgSodium: 588mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 752IUVitamin C: 5mgCalcium: 56mgIron: 2mg
Keyword best slow cooker indian butter chicken, how to make indian butter chicken in the crockpot, how to make slow cooker indian butter chicken
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