Crockpot Butter Chicken is packed with the rich, fragrant Indian flavors you love. Deliciously creamy and sweet, it’s a restaurant quality meal made in your slow cooker.
You can also make Instant Pot butter chicken or yellow chicken curry that’s ready in 30 minutes.
Turn your kitchen into an Indian restaurant by making this crockpot butter chicken recipe! The ultimate Indian comfort food made light, healthy, and as a slow cooker recipe for added convenience. Enjoy!
What Is Butter Chicken?
Butter chicken, also called Murgh Makhani, is an authentic Indian curry with tender pieces of chicken simmered in a creamy sauce made with butter, tomato paste, and warm spices. Of course, this is not authentic butter chicken recipe but so good and pretty close!
We also love this low carb butter chicken spaghetti squash!
I’m a strong believer that anyone can make this easy slow cooker butter chicken at home! Add flavor to your weeknight routine and save money by making butter chicken in a crockpot!
Ingredients for Crockpot Butter Chicken
This restaurant quality crockpot butter chicken recipe uses simple ingredients you have on hand right now. No unique, expensive spices needed.
- Chicken: Use fresh or thawed boneless skinless chicken breasts cut into 2″ pieces. Chicken thighs work also, see tips and variations below.
- Onion: A diced yellow onion or white onion adds depth of flavor to the sauce.
- Fresh garlic and ginger: Minced garlic and grated ginger. I do not recommend dried ginger for this recipe but you can use it in a pinch.
- Fragrant spices: Curry powder, chili powder, salt, ground black pepper. See recipe card below for measurements. If you like it spicier, add more spices.
- Garam masala: You can replace garam masala with 1 part cumin + 1/4 part allspice or any combination of coriander, cumin, black peppercorns, cardamom, cloves, and nutmeg.
- Unsalted butter: Just two tablespoons used to sauté add a richness to the sauce.
- Coconut milk: From a can for its consistency. I used full fat Thai Kitchen coconut milk.
- Tomato paste: Should be low sodium or no salt added. If what you have isn’t low sodium, decrease amount of salt.
- Maple syrup or honey: Adds a tad of sweetness. Sugar will work too!
- Cornstarch: To thicken the sauce.
- Fresh herbs: If you love fresh cilantro, it’s the perfect garnish for this crockpot butter chicken.
How to Make Butter Chicken in Crockpot
Here’s a quick step-by-step guide of how to make slow cooker butter chicken. With just 10 minutes of prep you can enjoy a delightful restaurant dish in the comfort of your own home.
- Sauté: Preheat a medium size skillet on medium heat and add butter. Once the butter has melted, add chopped onion, minced garlic, and grated ginger. Sauté for 5 minutes, stirring occasionally and be sure not to burn.
- Add spices: To the same skillet, add curry powder, garam masala, chili powder, salt, and pepper. Cook for another 30 seconds, stirring frequently, then transfer to a large slow cooker.
- Add chicken and sauces: Add your chicken, coconut milk, and tomato paste on top and stir to combine.
- Let it cook: Place the lid and cook butter chicken in crockpot on High heat for 2 hours or on Low heat for 4 hours.
You will need 15 minutes before serving to thicken the sauce. See steps below.
- Mix cornstarch and water: In a small bowl, whisk cold water with cornstarch. Add mixture to the butter chicken in slow cooker and stir.
- Let sauce thicken: Cover with the lid and cook on High for an additional 10 minutes or until sauce is thickened.
- Garnish and serve: Serve butter chicken hot on a bed of Instant Pot long grain white rice and garnish with fresh cilantro.
Tips for Best Results and Variations
Here are some easy tips that will make this slow cooker butter chicken recipe so good you won’t need to order in.
- Make it more spicy or sweet: Using quality spices, fresh make a noticeable difference in taste. You can add more maple syrup if you like sweet butter chicken like they serve at some restaurants. If you like your curry fiery hot, add some red pepper flakes, cayenne pepper, or chili powder.
- Thicken the sauce without cornstarch: If you prefer not to use cornstarch, let it simmer on high after cooking without the lid.
- Add vegetables: Make crockpot butter chicken a healthy, veggie-loaded dish by adding vegetables like cauliflower, broccoli, carrots, green beans, sweet potato, or spinach. You can keep it a one-pot meal and cook it all together! I recommend adding any tender veggies towards the end of cooking time.
- Chicken thighs: If using boneless skinless chicken thighs, you will need to add 1 tablespoon extra of cornstarch because chicken thighs can release more juice.
- Avoid thin sauce: Buy quality chicken that has not been injected with water as it can thin out the sauce by releasing water during cooking butter chicken in crockpot. In that case, add 1-2 tablespoons more cornstarch to the slurry.
Serving Slow Cooker Butter Chicken
As for serving suggestions, I would recommend some traditional Instant Pot basmati rice, Instant Pot brown rice or cauliflower rice to go with this butter chicken in crockpot. A warm piece of naan bread is always a favorite.
I also suggest some fresh cilantro or scallions for garnish and sesame seeds, it adds some fresh zest to a rich and creamy sauce.
Some great side veggie options are a healthy cucumber salad that lighten up the meal. Roasted sweet potatoes or garlic green beans add crunch and texture to the dish.
You can add an array of steamed vegetables for a healthy, easy option that helps use up any veggies you have on hand.
How to Store and Make Ahead
Crockpot butter chicken can be frozen, prepared in advance, and makes a great freezer meal!
- Store: Do not leave butter chicken at room temperature longer than 2 hours. Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
- Make ahead: Follow steps 1-3, refrigerate in a container for up to 2 days. When ready to cook, start with Step 4 and cook as per further instructions.
- Freezer meal: Follow the recipe up to and including step 3 and freeze uncooked. Thaw in the fridge for 24 hours before cooking. Cook on Low for 4-5 hours or on High for 2-3 hours.
FAQs
You can taste a hint of ginger and traditional Indian spices. Coconut milk prevails over the tomato sauce which makes this slow cooker butter chicken taste moderately sweet and truly creamy without the heavy cream.
In case you are wondering how spicy this crockpot Indian butter chicken is – it’s not. I would say it’s mild. My kids ate it and that was the point. You can definitely spice things up with some red pepper flakes or cayenne pepper.
Yes. Simmer for 30 minutes after sauteing onion with spices.
Yes. Sauté the onion and spices, cook on high pressure for 12 minutes, then thicken the sauce. Follow my Instant pot butter chicken recipe.
No. Butter chicken has a deep, rich flavor so you can skip searing the chicken in this recipe.
More Chicken Curry Recipes
More Crockpot Chicken Recipes
- Crockpot shredded chicken
- Crockpot chicken breast
- Crockpot chicken thighs
- Crockpot whole chicken
- Crockpot chicken stew
- Crockpot chicken and rice
- Crockpot BBQ pulled chicken
- Crockpot white chicken chili
You can also browse through my entire collection of slow cooker recipes, for more inspiration!
Crockpot Butter Chicken Recipe
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 2″ pieces
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1-2 tablespoons ginger root grated
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter unsalted
- 14 ounces can coconut milk full fat
- 6 ounces can tomato paste
- 2 tablespoon maple syrup or honey
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup cilantro finely chopped
Instructions
- Preheat medium skillet on medium heat and add butter to melt. Add onion, garlic, ginger and saute for 5 minutes, stirring occasionally.
- Then add curry powder, garam masala, chili powder, salt, pepper, and cook for another 30 seconds, stirring frequently. Transfer to a large slow cooker.
- Add chicken, coconut milk, tomato paste on top and give it a stir.
- Cover and cook on High heat for 2 hours or on Low heat for 4 hours.
- In a small bowl, whisk cold water with cornstarch, add to slow cooker and stir. Cover with a lid and let butter chicken cook on High heat for 10 minutes or until thickened.
- Serve butter chicken hot on a bed of rice garnished with cilantro.
Notes
- Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
- Make ahead: Follow steps 1-3, refrigerate in a container for up to 2 days. When ready to cook, start with Step 4 and cook as per further instructions.
- Freezer meal: Follow the recipe up to and including step 3 and freeze uncooked. Thaw in the fridge for 24 hours before cooking. Cook on Low for 4-5 hours or on High for 2-3 hours.
This recipe is the most beautiful disappointment of an approximation of some Canadian’s version of Indian food. It made both of my children cry, because they love Indian food, and this was just not even close to being good. My wife and I enjoyed cooking it together this morning, but with the outcome we’ve realized it’s a bland representation of something that should have been so wonderful. Just like our marriage. I think we’re getting a divorce now.
4/5 stars.
Absolutely delicious. The only thing I changed was the ginger. I took it out completely. Other than that it was amazing. There’s a place here that used to have butter chicken but since they moved I needed to find an alternative. This is great. My whole family loves it including the baby. Then add it over some rice and eat with nana bread. I like that there was enough sauce to mix with my rice. It’s a nice ratio. Again, highly recommend and super simple to make.
This butter chicken was delicious and I couldn’t believe I made it lol.
Hi Olena! Love your website and love this recipe! Been a long time lover of butter chicken… HOWEVER, my body has developed an aversion to anything Tomato related and I was wondering how essential that tomato paste is? (Probably 100% essential as Butter chicken ain’t butter chicken without the tomato…)
Hi Anna. Oh my, that is terrible. Yes, of course tomato paste is essential. However, why don’t you try roasted pepper blended to give colour, flavour and that acid?! You can buy them jarred already peeled.
I dont have coconut milk or heavy cream. Could i use whole milk or almond milk? Judt curious if anyone has tried this??
Unfortunately that wouldn’t work, Desiree! Don’t waste your ingredients. Rather wait and get a can of coconut milk. It will be so thin and plain and just bland with any other milk.
Hi! Have you ever tried this recipe doubled? I am particularly wondering if I need double the amount of flour?
You would have to double all ingredients. And possibly increase cooking time. I haven’t tried it doubled.
I’ve had butter chicken a few times in Indian restaurants and was looking for a crock pot version. I made this yesterday with quinoa, and it was great. I’m really impressed with the recipes on your website – healthy but not too complicated. Thanks!
Thank you very much!
I also love this ! I cooked it a few times, getting friends for visit this weekend – I will cook it again! Very delicious and btw – every recipie I’ve tried from your webpage was great! Thank you!
I love this recipe. One of my favorites. Thank you for sharing this.
Simon
I used hot curry powder – a heaping tsp. Tasting the concoction, I think it’s a little too hot but I’ll see what it’s like after it is in the crockpot a few hours. I might add a little chic broth. I did n’t add the flour – seemed thick enough with the tomato paste.