Slow Cooker Indian Butter Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and creamy butter chicken slow-cooked to tender perfection with aromatic spices and a luscious tomato-based sauce. This Indian-inspired chicken recipe, ready in about 375 minutes, pairs chicken thighs, butter, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet over medium heat, melt 4 tbsp butter. Add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5-6 minutes until the onion is soft and fragrant.
  2. Step 2: Transfer the onion mixture to a slow cooker. Add 1.5 lbs boneless skinless chicken thighs cut into chunks, 14 oz tomato puree, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, and 1 tsp salt. Stir to combine.
  3. Step 3: Cook on low for 6 hours or on high for 3 hours until the chicken is tender and cooked through.
  4. Step 4: About 30 minutes before serving, stir in 1 cup heavy cream. Continue cooking on low until heated through and the sauce is creamy.
  5. Step 5: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or naan.

Frequently asked questions

How long does Slow Cooker Indian Butter Chicken Curry take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Indian Butter Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Slow Cooker Indian Butter Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Indian Butter Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Indian Butter Chicken Curry?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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