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Crockpot Butter Chicken

Crockpot Butter Chicken

This Crockpot Butter Chicken is a creamy, flavorful slow-cooked dish made with tender chicken simmered in a rich tomato butter sauce. The slow cooker makes it effortless — perfect for busy days when you crave the comforting warmth of Indian-inspired flavors at home. Serve it with rice or naan for a restaurant-worthy meal in your own kitchen.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 1 ½ lbs boneless skinless chicken thighs (or breasts), cut into chunks
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder adjust to taste
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • For the Sauce:
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 can 15 oz tomato sauce or crushed tomatoes
  • 1 cup heavy cream or coconut milk for dairy-free
  • 1 teaspoon sugar
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Marinate the Chicken:
  2. In a large bowl, mix yogurt, lemon juice, and all the spices. Add the chicken pieces, coat well, and refrigerate for at least 30 minutes or overnight.
  3. Prepare the Sauce Base:
  4. Melt butter in a skillet over medium heat. Add onion and sauté until soft and golden. Stir in garlic and ginger and cook for 1 minute until fragrant. Transfer mixture to the crockpot.
  5. Add Chicken and Tomatoes:
  6. Place marinated chicken in the crockpot. Pour in tomato sauce and stir to combine evenly.
  7. Slow Cook:
  8. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.
  9. Add Cream:
  10. Stir in the heavy cream and sugar. Let cook uncovered for another 10–15 minutes on LOW until thickened slightly.
  11. Serve:
  12. Garnish with fresh cilantro. Serve hot with steamed rice, naan, or over quinoa for a light twist.

Notes

  • Chicken thighs work best for tenderness, but chicken breasts can be used for a leaner option.
  • For a lighter version, replace heavy cream with coconut milk.
  • Add cayenne pepper or chili flakes for more heat.
  • Leftovers taste even better the next day — perfect for meal prep!