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Slow Cooker Butter Chicken
5 from 78 votes

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken combines marinated chicken pieces with a creamy, spiced tomato sauce slow-cooked to tender perfection. The marinade features yogurt and a blend of spices including garam masala, turmeric, and cumin, infusing the chicken before cooking. The final dish is rich and mildly spiced, with a smooth texture from evaporated milk and heavy cream.

Prep Time
45 mins
Cook Time
7 hrs
Total Time
7 hrs 45 mins
Servings: 6 servings
Calories: 368 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Chicken Marinade:
  • 2 lbs chicken breast or thighs cut into 2-inch cubes
  • 1 cup yogurt plain, Greek
  • 1 tablespoon ginger fresh, minced
  • 1 teaspoon garlic powder
  • 1 tablespoon garam masala
  • 1 teaspoon Turmeric
  • 1 teaspoon cumin ground
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
Sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion diced, large
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 teaspoon cumin ground
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder
  • 1 tablespoon sugar
  • 14 oz tomato sauce
  • 1 1/4 teaspoons salt or to taste
  • 1 cup evaporated milk
  • 1/2 cup heavy cream

Instructions

Chicken Marinade:
    Cup of Yum
  1. In a bowl or large ziplock bag, combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap, and let marinate for 30 minutes or overnight in the fridge.
Saute the Chicken:
  1. Place a large skillet over medium-high heat. Add two tablespoons of olive oil.
  2. When hot, add chicken pieces in batches, ensuring not to overcrowd the pan. Cook until browned, for about 3-5 minutes per side. Set aside on a plate and cover with foil to keep it warm.
  3. Melt the butter. Add the onion, garlic, and ginger, stir, and cook for 2 minutes.
  4. Add the aromatics: cumin, garam masala, red chili powder, sugar, and paprika, and cook for 1 minute.
  5. Transfer the mixture to the slow cooker. Add the chicken.
  6. Add the tomato sauce and evaporated milk. Season with salt and pepper, and stir to combine.
Cook:
  1. Cook low for 6 to 7 hours or on high for 3-4 hours.
  2. Thirty minutes nearly the end of the cooking time, open the lid and stir in the heavy cream.
  3. Serve with rice garnished with cilantro.

Nutrition Information

Calories 368kcal (18%) Carbohydrates 16g (5%) Protein 41g (82%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 108mg (36%) Sodium 1523mg (63%) Potassium 933mg (20%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 1058IU (21%) Vitamin C 8mg (9%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 16g 5%
Protein 41g 82%
Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 108mg 36%
Sodium 1523mg 63%
Potassium 933mg 20%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 1058IU 21%
Vitamin C 8mg 9%
Calcium 98mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.