Indian Butter Chicken in the Slow Cooker

Indian-spiced butter chicken with a creamy sauce, made easy in your slow cooker!

I love this dish – my house smells so wonderful all day while it’s cooking.

This chicken goes great with brown rice or quinoa. Try mixing in some vegetables, like garlic asparagus or sauteed mushrooms.

This recipe calls for tandoori masala and garam masala, which are popular Indian spices. If you don’t have these spices, you can make your own mixture from scratch. Go here for garam masala and here for tandoori masala.

Want more easy slow cooker recipes? I think you’ll enjoy these:

Indian Butter Chicken in the Slow Cooker

  • Servings: 8
  • Difficulty: easy
  • Print

2 lb boneless, skinless chicken thighs, cubed or whole
1 C plain non-fat yogurt
14 oz canned coconut milk
2 Tbsp butter
1 onion, diced
6 oz tomato paste
1 Tbsp minced garlic
1 Tbsp red curry paste
2 tsp curry powder
2 tsp tandoori masala
1 tsp garam masala
1 tsp salt
1 tsp ground cardamom
1 Tbsp corn starch

1. Combine everything except for the corn starch in your slow cooker. Stir to combine.
2. Cover and cook on low for 7-8 hours.
3. About 10 minutes before you’d like to eat, measure 1/4 C of liquid from the slow cooker and combine it with the corn starch in a small bowl. Stir well, getting rid of any lumps.
4. Add the cornstarch/liquid mixture to the slow cooker and stir well. Re-cover the slow cooker to keep things warm until you’re ready to eat.
5. If you used whole thicken thighs instead of cubed chicken thighs, remove the chicken from the slow cooker. Shred the chicken and return it to the slow cooker.
6. Serve hot over quinoa or brown rice. Garnish with cilantro, if desired.


This recipe is adapted from here.

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