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Slow Cooker Butter Chicken

Juicy chicken thighs slow-cooked in a spiced tomato gravy, finished with cream and butter — set-it-and-forget-it murgh makhani with a dairy-free coconut option.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Spiced Tomato Sauce:
  • 1 can tomato sauce 15 oz / 425g
  • 2 tablespoons tomato paste for depth and color
  • 1 large yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder mild or smoked paprika
  • 1 tablespoon sugar balances the tomatoes - use honey for a natural option
  • 1 1/2 teaspoons salt or to taste
  • 1/2 cup water or low-sodium chicken broth
For the Chicken:
  • 2 lbs boneless, skinless chicken thighs 900g; cut into 1 1/2-inch pieces
  • 3 tablespoons butter cut into small cubes
For the Creamy Finish:
  • 3/4 cup heavy cream at room temperature
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed between your palms
  • Fresh cilantro chopped (for garnish)

Equipment

  • 6-quart slow cooker (or Instant Pot on slow-cook mode)

Method
 

  1. Step 1: Mix the Sauce - Add the tomato sauce, tomato paste, onion, garlic, ginger, garam masala, cumin, coriander, turmeric, Kashmiri red chili powder, sugar, salt, and water to the slow cooker. Stir until everything is well combined and the spices are evenly distributed.
  2. Step 2: Add the Chicken - Nestle the chicken thigh pieces into the sauce, turning them so every piece is coated. Scatter the cubed butter over the top. Don't worry if the chicken isn't fully submerged - it will cook down into the sauce.
  3. Step 3: Slow Cook - Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily (165F / 74C internal temperature). Low and slow gives the most succulent result; high works when you're short on time.
  4. Step 4: Stir in the Butter and Kasuri Methi - Turn the slow cooker to HIGH (or keep on LOW if already there). Stir in the crushed kasuri methi and let it steep for 5 minutes so its aroma blooms in the hot gravy.
  5. Step 5: Add the Cream (at the End - Never Earlier) - Pour in the room-temperature heavy cream and stir gently until the gravy turns smooth and velvety. Cook uncovered for 15-20 more minutes so the sauce thickens slightly. Taste and adjust salt.
  6. Step 6: Serve - Spoon over fluffy basmati rice or serve with warm naan bread for scooping. Garnish with fresh cilantro and an extra drizzle of cream.

Notes

Use thighs, never breasts - breasts dry out. Add cream at the END (last 15-20 min) to keep the gravy silky. Dairy-free: swap butter for coconut oil and cream for full-fat coconut milk. Freezer-friendly up to 3 months. Equipment: 6-quart slow cooker (or Instant Pot on slow-cook mode).