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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Ingredients / Poultry / Crockpot Butter Chicken

Crockpot Butter Chicken

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By: Leigh Anne WilkesPosted: 5/13/20Updated: 9/10/20

This post may contain affiliate links. Please see disclosure policy here.

Crockpot Butter Chicken is full of amazing flavor and easy to make in your slow cooker. Creamy and full of flavor, you will be glad there are leftovers!

I love creating my own Indian inspired food in the slow cooker.  This Slow Cooker Beef Curry is one you will want to add your your dinner rotation. This Slow Cooker Chicken Curry with Potatoes is another! We love chicken curry so much I have another version of Chicken Curry here.

overhead shot of butter chicken in a bowl

What is Butter Chicken?

Butter Chicken originates from India and is chicken that has been marinaded in a curry mixture and served in a mildly spiced tomato sauce that includes butter..

I have made Butter Chicken before, but had never done it in the crockpot. My friend Sara shared this recipe with me and she even included some cardamon seeds with the recipe.  This is one spice you may need to purchase for this recipe as well as fennel seed.  Be assured this recipe is worth the extra effort!

How to Make Crockpot Butter Chicken

There is a little prep work to the recipe but it is well worth it.  You may want to do this the day before you plan on cooking it or at least several hours before.

  • The first step is too make a cashew/fennel/curry mixture.  On a pan on the stove,  combine all three ingredients and dry sauté until it is nice and fragrant, about 3-5 minutes.

ingredients in a frying pan

  • Place mixture into a blender and blend until they form a powder.

grond up spices in blender

  • Combine this powdered mixture with tomato paste, yogurt, vinegar, garlic and ginger.  Place chicken thighs into a bowl or zipper bag, cover with mixture and refrigerate overnight or for at least three hours.
  • I always use boneless, skinless chicken thighs but you could use breast meat if you prefer but breast meat will give you a slightly different texture. Trim off any excess fat from the thigh meat.

bag of butter chicken

  • When you are ready to cook your chicken, place the chicken/sauce mixture into your crockpot.
  • Sauté  onions in butter along with a cinnamon stick and cardamon seeds.  Add in cayenne, diced tomatoes and chicken broth.

tomato mixture in pan

  • Pour tomato mixture over chicken in crock pot.
  • Cook for 3 hours on low or 5 hours on high.

butter chicken in crock pot

  • Before serving add 1/3 c of whipping cream and stir to combine. I often leave this out and it is still delicious, just not as creamy.
  •   I served it over rice along with some naan bread.  The bread is great for soaking up all the yummy sauce that the recipe makes.  The flavor of this is amazing!

  • Garnish it with a little cilantro  and additional cashews.

Crock Pot Indian Butter Chicken might not be the prettiest meal I have ever made but it sure was a delicious one!

butter chicken with rice in a bowl

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Make sure to check out these quick and easy crockpot meals:

  • Crock Pot Salsa Chicken
  • Crock Pot Honey Sesame Chicken
  • Balsamic Honey Pork Sliders
  • Crock Pot Brown  and Maple Sugar Pork Tenderloin

Butter Chicken Recipe

5 from 1 vote

Crockpot Butter Chicken

Recipe From: Leigh Anne Wilkes
All of the delicious flavors of Butter Chicken with the ease of a crockpot.
serves: 8 servings
Prep:1 hour
Cook:3 hours
Total:4 hours
Rate Recipe

Ingredients

  • 1 C. cashews raw unsalted
  • 1/4 c. curry powder
  • 1 Tbsp. fennel seeds
  • 2/3 c. greek yogurt not fat free
  • 1/4 c. tomato paste
  • 2 Tbsp. white wine vinegar
  • 4 cloves minced garlic
  • 1 Tbsp. fresh ginger grated
  • 2 lbs. boneless skinless, chicken thighs, cut into one inch pieces
  • 1/4 c. butter
  • 1 onion chopped
  • 1 cinnamon stick
  • 1/2 tsp. cardamon seeds
  • 1/2 tsp. cayenne
  • 1 can diced tomatoes plus juice
  • 2/3 c. chicken broth.
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/3 c. cream
  • cilantro garnish

Instructions

  • Cook cashews, curry and fennel seeds in a dry skillet for two minutes stirring until fragrant.
  • Put into a blender and process until finely ground.
  • Put yogurt in a bowl along with. tomato paste, white wine vinegar, garlic and grated fresh ginger. Stir together and add cashew mixture and mix well.
  • In a large bowl combine two pounds boneless skinless chicken thighs, cut in one inch pieces with
  • the yogurt cashew sauce. Cover tightly and refrigerate overnight, or for several hours.
  • When you are ready to cook, put butter in a large skillet and melt over medium heat.
  • Add onion, cinnamon stick, cardamon.
  • Stir fry until onions are tender.
  • Then add cayenne, diced tomatoes plus juice and chicken broth.
  • Bring to a boil and cook for three minutes.
  • Put chicken and sauce into a large crock pot.
  • Add the tomato mixture and stir well.
  • Add salt and black pepper.
  • Cover crock pot and cook on high for three hours or five-six hours
  • on low.
  • Add in cream to the pot and stir well. Cover and cook on low for ten minutes.
  • Serve over rice. Garnish with fresh cilantro if desired.

Nutrition Facts:

Calories: 471kcal (24%) Carbohydrates: 21g (7%) Protein: 35g (70%) Fat: 28g (43%) Saturated Fat: 10g (63%) Cholesterol: 101mg (34%) Sodium: 453mg (20%) Potassium: 1027mg (29%) Fiber: 5g (21%) Sugar: 5g (6%) Vitamin A: 705IU (14%) Vitamin C: 10.9mg (13%) Calcium: 133mg (13%) Iron: 6mg (33%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course
Cuisine:Indian
Keyword:butter chicken, crock pot, crockpot butter chicken
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted May 3, 2013

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

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Previous Post
Crispy Oatmeal Cookies
Next Post
Cashew Rice

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  1. Jen says

    Posted on 9/7 at 11:38 am

    Should this be 1/2 or 2 tsp. Cayenne?

    Reply
    • Leigh Anne says

      Posted on 9/8 at 3:22 pm

      Oops – somehow the 1 got lost. It is 1/2 tsp cayenne.

      Reply
  2. Jen says

    Posted on 9/5 at 5:51 am

    What kind of curry powder did you use? There are many types.

    Reply
    • Leigh Anne says

      Posted on 10/6 at 2:54 pm

      Just the yellow powdered curry

      Reply
      • Ida Ewing says

        Posted on 11/26 at 11:23 am

        Should this be 1/4 cup curry powder or 1/4 tsp.?

        Reply
        • Leigh Anne says

          Posted on 11/26 at 11:46 am

          No, it really is 1/4 C curry powder.

          Reply
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