Crockpot Indian Butter Chicken

Name: Crockpot Indian Butter Chicken
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 1 can (14 oz) crushed tomatoes; 1 can (14 oz) coconut milk; 1/2 cup unsalted butter; 2 tablespoons garam masala; 1 tablespoon turmeric; 1 tablespoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Worldly Flavor Collection

I love making Crockpot Indian Butter Chicken because it offers a tantalizing blend of spices that fills my kitchen with comforting aromas. With minimal hands-on time, I can enjoy a delicious homemade meal that tastes like it took hours to prepare. The slow cooking allows the chicken to become incredibly tender and infused with rich, buttery flavors. Serve it over rice or with naan, and I guarantee you'll impress your family and friends with this effortlessly delightful dish.

Created by

Tom

Last updated on 2026-01-18T15:49:28.219Z

When I first attempted this Crockpot Indian Butter Chicken, I was amazed at how effortless it was to create such a complex flavor profile. The combination of garam masala, turmeric, and ginger creates a warm and inviting dish that instantly transports me to my favorite Indian restaurant. Plus, the slow cooker does all the work while I can focus on other things!

One tip I discovered is to use a full-fat coconut milk or heavy cream at the end. This makes the sauce luxuriously creamy and adds a richness that perfectly balances the spices. I serve it with fluffy basmati rice to soak up all that wonderful sauce.

        Why You'll Love This Recipe
        Aromatic blend of Indian spices that dance on your palate
Effortless slow-cooking method for busy weeknights
Creamy sauce that's perfect for dipping naan or pouring over rice

      

The Importance of Slow Cooking

Slow cooking is the heart and soul of this Indian Butter Chicken recipe. By allowing the chicken thighs to simmer gently for 8 hours on low or 4 hours on high, the connective tissues break down, resulting in incredibly tender meat that practically melts in your mouth. This technique not only enhances the flavor profile but also allows the spices to fully permeate the dish, creating a harmonious blend that is both rich and satisfying.

Additionally, cooking it low and slow enables the butter and coconut milk to meld beautifully, resulting in a creamy sauce that clings to each piece of chicken. If you're in a hurry, it's tempting to crank up the heat, but I recommend sticking to the suggested cooking times for the best results.

Substitutions and Variations

If you’re looking to switch things up, consider substituting the chicken thighs with boneless skinless chicken breasts. Just be aware that they may cook faster and can dry out a bit if overdone. You might need to adjust your cooking time slightly, checking the texture at the 3-hour mark on high or the 6-hour mark on low to ensure they remain juicy.

For a dairy-free option, you can replace the unsalted butter with coconut oil or a dairy-free butter alternative. This will ensure the richness of the dish is still present without compromising on flavor. Additionally, feel free to experiment with different proteins such as shrimp or tofu; just adjust cooking times accordingly.

Serving Suggestions

When it comes to serving, pairing this rich Butter Chicken with fluffy basmati rice is a classic choice. The rice absorbs the sauce beautifully, making each bite a delightful experience. If you prefer something more hands-on, warm naan or roti makes for a fantastic accompaniment, allowing you to scoop up the creamy sauce and chicken directly.

For a complete meal, consider adding a side of vegetable curry or a simple cucumber raita for a refreshing contrast. A sprinkle of fresh cilantro not only brightens up the dish visually but also adds a layer of freshness that complements the warm spices beautifully.

Ingredients

Gather these ingredients for a flavor-packed meal:

Ingredients for Crockpot Indian Butter Chicken

2 lbs boneless, skinless chicken thighs
1 onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) crushed tomatoes
1 can (14 oz) coconut milk
1/2 cup unsalted butter
2 tablespoons garam masala
1 tablespoon turmeric
1 tablespoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Follow these simple steps to create your crockpot meal:

Prepare the Chicken

Place the chicken thighs in the crockpot. Season with salt, pepper, and add the chopped onion.

Add Aromatics

In a separate bowl, mix the garlic, ginger, crushed tomatoes, coconut milk, and all the spices. Pour this mixture over the chicken.

Cook the Dish

Add the unsalted butter on top and cover the crockpot. Cook on low for 8 hours or high for 4 hours until the chicken is tender.

Finish and Serve

Remove the chicken, shred it, and return it to the sauce. Stir well and garnish with fresh cilantro before serving.

Pro Tips

For an added depth of flavor, consider marinating the chicken in the spices overnight before cooking. Additionally, you can adjust the heat level by varying the amount of chili powder.

Key Techniques for Success

Make sure to sear the chicken thighs briefly before adding them to the crockpot for added flavor depth. This quick step, while optional, creates a nice caramelization that enhances the overall taste. Simply heat a skillet over medium-high heat, add a touch of oil, and cook the chicken for 2-3 minutes on each side until golden-brown.

Another key tip is to use fresh spices whenever possible. Ground spices lose potency over time, so if your garam masala, turmeric, or cumin has been sitting in the pantry for a while, it might be worth investing in fresh ingredients to ensure a vibrant flavor profile. A fragrant and aromatic dish hinges on fresh stock!

Storage and Freezing

This Butter Chicken holds up wonderfully for meal prep. After cooking, allow it to cool completely before transferring it into airtight containers. It can be stored in the refrigerator for up to 4 days. Just reheat on the stovetop over low heat until warmed through; this will help maintain the creaminess of the sauce.

If you're planning to freeze it, portion out the Butter Chicken in freezer-safe bags, allowing for easy defrosting later. It can be frozen for up to 3 months. To reheat from frozen, it's best to allow it to thaw overnight in the refrigerator before warming it on the stovetop.

Troubleshooting Common Issues

If your Butter Chicken sauce appears too thin upon completion, an easy fix is to remove the lid from the crockpot during the last 30 minutes of cooking. This will allow some of the liquid to evaporate and thicken the sauce. Alternatively, you can mix a tablespoon of cornstarch with a little water and stir it into the sauce for added thickness.

Conversely, if the sauce is too thick, a splash of water or more coconut milk can be added during the final stages of cooking to reach your desired consistency. Tasting and adjusting seasoning before serving is crucial, as flavors can intensify during the cooking process.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, but chicken breasts tend to dry out more easily, so make sure to monitor the cooking time closely.

→ Is there a vegan version of this recipe?

Absolutely! Substitute chicken with firm tofu or chickpeas and use a plant-based butter and coconut milk.

→ How can I thicken the sauce?

You can let the sauce simmer on high for an additional 30 minutes after shredding the chicken, or add a cornstarch slurry to thicken it up.

→ Can this dish be frozen?

Yes! Store it in an airtight container once it's cooled, and it can be frozen for up to 3 months.