Slow Cooker Butter Chicken (Rich, Creamy & Authentic-Style)

Slow Cooker Butter Chicken is a deeply flavorful, creamy tomato-based curry made with tender chicken simmered in warm spices and finished with butter and cream. This version adapts the traditional stovetop method into a convenient slow cooker format—preserving complexity while simplifying execution.

Inspired by the iconic Indian dish Butter Chicken (Murgh Makhani), this recipe balances:

• Warm garam masala spices
• Tomato acidity
• Creamy richness
• Subtle sweetness
• Mild to moderate heat

When prepared correctly, the sauce should be velvety, aromatic, and layered—not watery, overly sweet, or flat.

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What Is Butter Chicken?

Butter Chicken originated in Delhi and is traditionally prepared by simmering tandoori-style chicken in a tomato-butter-cream sauce. While classic versions use a clay oven (tandoor) and finish on the stovetop, this slow cooker adaptation captures similar depth through proper spice blooming and slow simmering.

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Why Use a Slow Cooker?

Slow cooking:

• Tenderizes chicken gently
• Deepens spice integration
• Prevents sauce scorching
• Allows hands-off cooking

However, spice preparation before slow cooking is essential to avoid a raw flavor.

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Ingredients (Serves 6)

Chicken

• 2 lbs (900 g) boneless, skinless chicken thighs (preferred for tenderness)

Aromatic Base

• 1 tbsp butter or ghee
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Spices

• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½–1 tsp chili powder (adjust heat)
• 1 tsp salt

Sauce

• 1 can (14–15 oz) crushed tomatoes
• ½ cup tomato sauce
• 1 tbsp tomato paste
• 1 tsp sugar (optional, balances acidity)

Finish

• ¾ cup heavy cream
• 2 tbsp butter
• Fresh cilantro (garnish)

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Step-by-Step Instructions

1. Bloom the Aromatics (Critical Step)

In a skillet over medium heat:

Melt butter and sauté:

• Onion (5 minutes until softened)
• Garlic and ginger (1 minute)

Add spices and toast 30 seconds until fragrant.

This blooming step unlocks fat-soluble spice compounds and prevents a raw taste.

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2. Transfer to Slow Cooker

Add to slow cooker:

• Chicken thighs
• Tomato products
• Sugar (if using)
• Sautéed spice mixture

Stir gently to coat.

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3. Cook

Cook on:

• Low: 6–7 hours
• High: 3–4 hours

Chicken should be fork-tender.

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4. Shred or Cube Chicken

Remove chicken, shred or cube.

Return to sauce.

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5. Finish with Cream & Butter

Stir in:

• Heavy cream
• Additional butter

Cook 20–30 minutes on low to thicken and integrate flavors.

Taste and adjust salt.

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Texture Control

If sauce is too thin:

• Remove lid last 30 minutes
• Or stir in 1 tbsp cornstarch slurry
• Or simmer uncovered on stovetop briefly

If too thick:

• Add splash of cream or broth

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Flavor Calibration

Adjustment Needed	Add
Too acidic	½ tsp sugar
Too mild	Pinch chili powder
Too rich	Splash of lemon juice
Lacking depth	Extra garam masala (¼ tsp)

Season gradually.

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Why Chicken Thighs Work Best

Thighs contain more fat and connective tissue, which:

• Stay moist during long cooking
• Resist drying out
• Absorb spice better

Chicken breast may become dry unless monitored closely.

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Authentic Flavor Boost (Optional)

For more traditional depth:

• Add 1 tbsp kasuri methi (dried fenugreek leaves)
• Add 1 tsp smoked paprika
• Stir in 1 tbsp plain yogurt before serving

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Serving Suggestions

Serve hot with:

• Steamed basmati rice
• Garlic naan
• Warm roti
• Cucumber raita

Garnish with fresh cilantro and drizzle of cream.

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Storage & Meal Prep

Storage	Duration
Refrigerator	4 days
Freezer	3 months

Reheat gently on stovetop. Add splash of cream if thickened.

Butter chicken often tastes even better the next day as flavors deepen.

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Nutritional Estimate (Per Serving)

Approximate:

• Calories: 420–480
• Protein: 35–40g
• Fat: 28–32g
• Carbohydrates: 10–14g

Low in carbs when served without rice.

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Common Mistakes

Skipping Spice Blooming

Results in flat, underdeveloped flavor.

Adding Cream Too Early

May curdle during long cooking.

Using Too Much Tomato

Creates overly acidic sauce.

Balance is essential.

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Make It Dairy-Free

• Replace butter with coconut oil
• Replace cream with full-fat coconut milk

Flavor will shift slightly but remain rich.

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Make It Lighter

• Use half-and-half instead of heavy cream
• Reduce butter to 1 tbsp

Sauce will be thinner but still creamy.

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Final Technical Summary

Slow Cooker Butter Chicken succeeds when:

1. Spices are bloomed before slow cooking
2. Chicken thighs are used for moisture
3. Cream is added at the end
4. Sauce is properly balanced for acidity and richness

When executed correctly, you’ll achieve a rich, aromatic, restaurant-quality butter chicken with minimal effort and maximum flavor depth.

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