Slow Cooker Butter Chicken

This slow cooker butter chicken curry is perfect for those who don’t like a too spicy curry. Tender chunks of chicken slow cooked in a rich, creamy, mildly spiced tomato based sauce. It’s also ideal for making ahead of time!

I’ve been craving really creamy, mildly spiced curries and rich beef casseroles lately – it must be the cold weather!

So this week I pulled my slow cooker out from the depths of the cupboard and made this gorgeous butter chicken.  

Now I won’t claim that this is an authentic butter chicken recipe because it isn’t – but it’s definitely delicious! I promise you will love it. 

My boys can be the fussiest eaters around, but when I served this on Monday night they licked their plates clean!  If that’s not the sign of a good recipe, then I don’t know what is.

why you’ll love this recipe

• Convenience: Slow cooker recipes, such as this butter chicken curry, are very convenient. You can prepare the ingredients in the morning, set the slow cooker to work its magic, and come home to a delicious home cooked meal in the evening.

• Family friendly: Butter chicken is a mild, creamy curry, so it’s ideal for anyone who can’t tolerate hot, spicy curries.

• perfect for making ahead of time/freezing: Curry recipes are great for making in advance. It will keep in the fridge for a couple of days, waiting to be reheated at your convenience.

ingredients

• Chicken. I use boneless chicken breasts for this recipe, but you could use boneless skinless chicken thighs instead. I would trim any excess fat from them first.

• Onions, garlic and ginger are absolutely essential in curry recipes. You’ll need to finely slice the onion and crush the garlic and ginger. If you’re in a rush, you can use garlic and ginger puree from a jar.

• Butter. It wouldn’t be a butter chicken curry without it! Please use real butter, not a margarine or baking spread. It would ruin the flavour of the curry.

• canned (tinned) tomatoes and tomato puree (paste) give the curry a rich flavour.

• spices – ground turmeric, cardamom pods, cinnamon, chilli powder, freshly ground black pepper and Garam Masala.

• A chicken stock cube or stock pot.

• I like to add some brown sugar to counteract the acidity in the tomatoes. You can skip it if you like. And not forgetting that all important ingredient – salt!

• double (heavy) cream for a rich, creamy sauce. This is added at the end of cooking time to prevent curdling.

• optional – a little lemon juice stirred into the curry just before serving really lifts the flavours. You don’t need much – just a teaspoon or two will make all the difference.

how to make slow cooker butter chicken

1.Start by sealing the chicken pieces in a pan with a little oil until the chicken is golden brown on all sides. Transfer to the slow cooker/crock pot.

2.Add the butter to the pan, then add the onions and cook for about 8-10 minutes or until they are softened and very light golden. Stir in the garlic, ginger, spices EXCEPT the Garam Masala and tomato puree and cook for a couple of minutes before transferring to the slow cooker.

3. Add the chopped tomatoes, chicken stock, 1/2 teaspoon of salt and the brown sugar to the slow cooker.  Cook on HIGH for 4-5 hours or LOW for 6-7 hours. The chicken should be fall apart tender.

4. Stir in the Garam Masala, double cream, followed by the lemon juice (if using) just before serving the butter chicken with sprinkling of freshly chopped coriander, if you like.

serving suggestions

Basmati or long grain rice and fluffy Naan bread is a must have for mopping up that creamy butter chicken sauce! Poppadoms are also a good accompaniment.

Can I make butter chicken curry in advance?

Sure! Once the curry is cooked and has cooled completely, place it in an airtight container and transfer to the fridge. It will need to be eaten within 3 days. 

reheating

Make sure to reheat the chicken curry until piping hot (in a saucepan, please don’t reheat in the slow cooker – it’s not recommended!)

did you make this recipe?

I would love it if you would share a picture with me on Facebook or Instagram – or simply just leave a comment and star rating below! 

more slow cooker chicken recipes to try

• easy slow cooker chicken curry 

• Slow Cooker Beef Curry

• Slow Cooker Hunters Chicken

• Slow Cooker Chicken Noodle Soup

More Easy Curry Recipes

• Thai Green Vegetable Curry

• Potato and chickpea curry

• Quick Thai red prawn and spinach curry

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Slow Cooker Butter Chicken Curry

Yield: 4 generous servings

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

Tender chunks of chicken breast slow cooked in a rich, creamy mildly spiced sauce - this Slow Cooker Butter Chicken Curry is very easy to make and absolutely divine to eat!

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Ingredients

• 1 tbsp vegetable oil
• 4 large chicken breasts, cut into pieces
• 25 g butter
• 1 large onion, chopped into small dice
• 3 garlic cloves, peeled
• A thumb sized piece of fresh ginger, peeled and cut into small pieces
• 1-1 1/2 tsp mild chilli powder
• 1/2 tsp turmeric
• 3 cardamom pods, crushed to release the seeds
• 1/4 tsp ground cinnamon
• 150 ml Chicken stock
• 1 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1 tsp Garam Masala
• 5 tbsp Double cream
• 1 or 2 teaspoons fresh lemon juice
• Chopped fresh coriander, optional

Instructions

1. Preheat the slow cooker if necessary.
2. Heat the oil in a large saucepan and add the chicken pieces. Cook over a high heat until the chicken has browned. Remove the chicken from the pan and transfer to the slow cooker.
3. Melt the butter in the saucepan and add the onions. Cook for 8-10 minutes or until they have softened and are beginning to turn light golden. Add the garlic, ginger, tomato puree and spices except the Garam Masala and cook for two minutes. Transfer everything to the slow cooker.
4. Add the chicken stock, chopped tomatoes, 1/2 teaspoon of salt and sugar to the slow cooker. Stir well.
5. Cook on HIGH for 4-5 hours or LOW for 6-7 hours. Stir in the Garam Masala, cream, then the lemon juice (if using), stirring well.
6. Remove the cardamom pods and sprinkle with chopped fresh coriander (if you don't despise it!)  Serve with rice, Naan bread, poppadoms and mango chutney.

Notes

Once cooked, this curry can be stored in the fridge for up to 3 days.  Reheat until piping hot before serving. 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 138mgSodium: 497mgCarbohydrates: 15gNet Carbohydrates: 0gFiber: 2gSugar: 8gSugar Alcohols: 0gProtein: 41g

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