Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Make it a day ahead and reheat slowly.

Can I use chicken breasts instead of thighs?

You can, but watch the timing. Breasts can become dry if overcooked. If you use breasts, check at the earlier end of cooking time or use larger pieces and a gentle low setting.

Is there a dairy-free version?

Yes. Swap the yogurt for a dairy-free yogurt or increase the coconut milk slightly. You may want to add the butter substitute at the end for richness.

How thick should the sauce be?

It should be silky and coat the back of a spoon. If it seems thin, remove the lid toward the end and let it cook on high for 30 minutes to evaporate some moisture. Stir occasionally while it reduces.

What sides work best?

Steamed basmati rice and warm naan are classic. For vegetables, a crisp cucumber salad or roasted green beans keeps the plate balanced.

Easy Slow Cooker Butter Chicken 2026

Description

A rich and comforting butter chicken made in a slow cooker, perfect for family gatherings and creating memories around the dinner table.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (6 oz) can tomato paste
1 cup coconut milk
1 cup plain yogurt
4 tablespoons butter, softened
2 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1/4 cup fresh cilantro, chopped for garnish
Cooked basmati rice or naan, for serving

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Instructions

Prepare your ingredients: Chop the chicken, mince the garlic, grate the ginger, and finely chop the onion.
In the slow cooker, combine the chicken, onion, garlic, ginger, tomato paste, coconut milk, yogurt, and butter. Stir until well blended.
Add the spices: garam masala, cumin, chili powder, turmeric, coriander, salt, and black pepper. Mix well to coat the chicken.
Cover and set the slow cooker to cook on low for 5-6 hours or high for 3-4 hours.
After cooking, check seasoning and add lemon juice to taste.
Garnish with cilantro before serving.
Serve hot over basmati rice or with naan.

Notes

Fresh spices make a real difference; consider grinding your own if possible. Leftovers deepen in flavor and can be frozen for up to three months.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 600mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 30g
Cholesterol: 120mg