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This slow cooker butter chicken is rich, creamy, and full of warm Indian-inspired spices. Made with tender chicken simmered in a buttery tomato sauce, it’s an easy, hands-off dinner perfect served with rice or naan.
Why You’ll Love This Recipe
If you love rich, cozy comfort food with incredible flavor, this slow cooker butter chicken is going to become a favorite. Inspired by the classic Indian dish, it features tender chicken marinated in warm curry spices and simmered in a buttery, mildly spiced tomato sauce that is creamy, flavorful, and so satisfying.
You’ll especially love how easy it is to make in the slow cooker. All that slow, gentle cooking allows the spices to really develop, giving you that deep, authentic flavor with very little hands-on effort.
This version is extra special to me—shared by my friend Sara, who even included cardamom seeds along with the recipe. The spices add a unique, slightly sweet warmth that really sets this dish apart. You may need to pick up a couple of new spices, but trust me—it’s absolutely worth it.
Serve it over jasmine rice, brown rice, cauliflower rice or with warm naan, and you’ve got a restaurant-worthy meal made right at home with minimal effort. Perfect for busy weeknights.
Ingredients Needed
- Chicken Thighs, boneless and skinless chicken thighs
- Chicken Broth
- Heavy Whipping Cream or full-fat coconut milk
- Greek Yogurt, plain
- Butter
- White Wine Vinegar
- Tomato Paste
- Diced Tomatoes, canned
- Cashews, raw
- Curry Powder
- Fennel Seeds
- Onion
- Garlic
- Ginger
- Cinnamon Stick
- Cardamon Seeds
- Cayenne Pepper
- Salt and Black Pepper
- Cilantro, for garnish
How to Make Slow cooker 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.
- Combine cashews, fennel and curry in a pan and dry sauté until it is nice and fragrant, about 3-5 minutes.
- Place mixture into a blender and blend until they form a powder.
- Combine powdered mixture with tomato paste, yogurt, vinegar, garlic and ginger.
- Place chicken thighs into a bowl or zipper bag, cover with mixture and place in fridge overnight or for at least three hours.
- Place the chicken/sauce mixture into your slow cooker.
- Sauté onions in butter along with a cinnamon stick and cardamon seeds.
- Add in cayenne, diced tomatoes and chicken broth.
- Pour tomato mixture over chicken in the slow cooker.
- Cook for 3 hours on low or 5 hours on high. Shred or cut chicken into bite-size pieces.
- Add 1/3 c of heavy cream and stir to combine.
- Serve over rice and garnish with cilantro and cashews if desired.
Tips from leigh Anne
- Don’t skip the marinade If you have time, let the chicken sit in the curry mixture for at least 30 minutes, preferably at least 3 hours (or overnight). This helps tenderize the chicken and builds deeper flavor.
- Toast whole spices for extra flavor Lightly toasting the cardamom and fennel seeds before adding them to the slow cooker helps release their natural oils and enhances their warm, aromatic flavor.
- Use chicken thighs for richness While skinless chicken breasts work fine, thighs stay more tender and flavorful during slow cooking.
- Keep the heat gentleCook on low whenever possible. Slow, gentle cooking allows the spices to fully develop and keeps the sauce from separating.
- Stir in dairy at the end Add in the cream during the last 20–30 minutes of cooking to prevent curdling and keep the sauce smooth.
- Adjust the spice level Butter chicken is traditionally mild, but you can increase the heat with a pinch of cayenne or chili powder if you prefer a little kick.
- Balance the flavors If the sauce tastes too acidic from the tomatoes, add a pinch of sugar or a little extra butter to mellow it out.
- Make it ahead Like many spiced dishes, butter chicken tastes even better the next day as the flavors continue to develop—perfect for leftovers or meal prep.
Frequently Asked Questions
What is butter chicken?
Butter chicken is a classic Indian dish made with marinated chicken simmered in a creamy, buttery tomato-based sauce. It’s known for its rich flavor and mild, slightly sweet spice profile.
Do I really need cardamom and fennel seed?
They make a big difference! These spices add a warm, slightly sweet depth that gives the dish its signature flavor. If you can, don’t skip them—they’re worth it.
Can you make this without marinating the chicken?
You can, but marinating helps build deeper flavor and tenderness. Even 30 minutes will make a difference if you’re short on time.
Can I freeze butter chicken?
Absolutely. Let it cool completely, then freeze in an airtight container for up to 2–3 months. Thaw and reheat gently for best results.
Can I make butter chicken in the Instant Pot?
Yes! Prep the marinade and chicken as above and after marinating, add to the Instant Pot. Seal lid and cook on:
High Pressure for 8 minutes (fresh chicken)
10 minutes if pieces are larger
Let it naturally release for 5–10 minutes, then quick release.
This slow cooker butter chicken is everything you love about the classic dish—rich, creamy, and full of warm, comforting flavor—but made quick and easy. It’s perfect for busy nights when you want something a little special without spending hours in the kitchen. Serve it over fluffy rice or with warm naan, and you’ve got a cozy, restaurant-worthy meal right at home that’s sure to become a repeat favorite.
Make sure to check out these quick and easy crockpot meals:
Be sure and follow me over on YouTube for weekly cooking demos.
Slow Cooker Butter Chicken Recipe
Ingredients
- 1 cup cashews raw unsalted
- 1/4 cup curry powder
- 1 Tbsp. fennel seeds
- 2/3 cup greek yogurt not fat free
- 1/4 cup 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 cup butter
- 1 onion chopped
- 1 cinnamon stick
- 1/2 tsp. cardamon seeds
- 1/2 tsp. cayenne
- 1 can diced tomatoes plus juice
- 2/3 cup chicken broth.
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/3 cup 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.
Tips & Notes:
- Don’t skip the marinade If you have time, let the chicken sit in the curry mixture for at least 30 minutes, preferably at least 3 hours (or overnight). This helps tenderize the chicken and builds deeper flavor.
- Toast whole spices for extra flavor Lightly toasting the cardamom and fennel seeds before adding them to the slow cooker helps release their natural oils and enhances their warm, aromatic flavor.
- Use chicken thighs for richnessWhile chicken breasts work fine, thighs stay more tender and flavorful during slow cooking.
- Keep the heat gentleCook on low whenever possible. Slow, gentle cooking allows the spices to fully develop and keeps the sauce from separating.
- Stir in dairy at the end Add in the cream during the last 20–30 minutes of cooking to prevent curdling and keep the sauce smooth.
- Adjust the spice level Butter chicken is traditionally mild, but you can increase the heat with a pinch of cayenne or chili powder if you prefer a little kick.
- Balance the flavors If the sauce tastes too acidic from the tomatoes, add a pinch of sugar or a little extra butter to mellow it out.
- Make it ahead Like many spiced dishes, butter chicken tastes even better the next day as the flavors continue to develop—perfect for leftovers or meal prep.
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Nutrition Facts:
Jen says
Should this be 1/2 or 2 tsp. Cayenne?
Leigh Anne says
Oops – somehow the 1 got lost. It is 1/2 tsp cayenne.
Jen says
What kind of curry powder did you use? There are many types.
Leigh Anne says
Just the yellow powdered curry
Ida Ewing says
Should this be 1/4 cup curry powder or 1/4 tsp.?
Leigh Anne says
No, it really is 1/4 C curry powder.