Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

The Meal Planner 24

"Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread."

Ingredients 4 h 30 m {{adjustedServings}} servings 480 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
  2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Tips & Tricks
Slow Cooker BBQ Chicken

Shredded slow-simmered chicken in a tangy homemade BBQ sauce.

Slow Cooker Cilantro Lime Chicken

Tender shredded chicken makes a 5-star filling for tacos and enchiladas.


  • Cook's Note:
  • Take a needle and thread, and pierce the needle through the top of the cardamom pod. Continue with all the cardamom pods and then tie the ends together in a knot so it looks like a ring (you don't have to do this if you don't want the extra just makes it easy to remove and nobody crunches down on a big bitter cardamom pod).
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Reviews 256

  1. 366 Ratings


I am Indian, and made this for my American hubby who loves butter chicken. I made it with chicken breasts, which he prefers, and on the stovetop (just simmer for 15-20 minutes once you have everything together) and it came out great. I agree with many others -- a little bland when made as is. But add these two things and you will have a more authentic flavor: 1/4 tsp. red chili powder & 1 tsp dried fenugreek leaves (kasoori methi).


FINALLY! I love Indian food and I have tried for YEARS to perfect a butter chicken recipe, only with something a little off, every single time. This one is right on the money! I found all the spices at Whole Foods. I truly believe that the quality of spices is part of what makes the dish. Curry paste can be hard to find but you can find the Red Curry Paste Thai Kitchen Brand in the ethnic food aisle of any super market. I used non fat plain yogurt and low fat coconut milk. It still had a hearty texture to it, but with less fat and calories! I mixed the spices separately together in a small cup before I spread it over the chicken, this allowed the flavors to blend. I am definitely adding this to my weekly menu!


Exceptional flavor and a wonderfully easy recipe. Made exactly according to directions (had to make my own Tandoori Masala). Will absolutely make this wonderful recipe again. Entire family loved it, and believe me, our 90 year old mother is real picky about what she likes, and she loved this. What a wonderful blend of spices, and yet the dish itself is far from overly spiced.