Slow-Cooker Indian Butter Chicken with Garam Masala and Cream

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender chicken simmered slowly in a rich tomato-based sauce infused with garam masala and finished with cream for a comforting regional Indian classic. This Indian-inspired chicken recipe, ready in about 375 minutes, pairs chicken thighs, boneless skinless, 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 6, 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.

Ingredients

• 2 lbs, cut into 1.5-inch pieces chicken thighs, boneless skinless
• 3 tbsp butter
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 tbsp ginger paste
• 1 1/2 cups tomato puree
• 2 tbsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder
• 3/4 cup heavy cream
• 1 1/2 tsp salt
• 1/4 cup, chopped fresh cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt 3 tbsp butter in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp ginger paste, cooking for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups tomato puree, 2 tbsp garam masala, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp red chili powder, and 1 1/2 tsp salt. Simmer for 5 minutes until the sauce thickens slightly.
4. Step 4: Transfer the sauce to a slow cooker. Add 2 lbs boneless skinless chicken thighs cut into 1.5-inch pieces, stirring to coat.
5. Step 5: Cook on low for 6 hours or on high for 3 hours until chicken is tender.
6. Step 6: Stir in 3/4 cup heavy cream and cook on low for an additional 15 minutes.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.