Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Background and History

Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in Delhi in the 1950s. It is believed to have been created by restaurateur Kundan Lal Gujral, who wanted to find a way to use leftover tandoori chicken by simmering it in a creamy tomato sauce. Today, butter chicken is enjoyed worldwide for its rich, creamy texture and flavorful spices. Making it in a slow cooker offers a convenient way to enjoy this classic dish with minimal effort.


2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

1 cup tomato puree

1/2 cup plain yogurt

1/4 cup heavy cream or coconut cream

2 tablespoons butter

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Chopped fresh cilantro for garnish



Preparation Time

15 minutes

Cooking Time

4-6 hours on low heat


In the slow cooker, combine the chopped onion, minced garlic, grated ginger, tomato puree, yogurt, heavy cream, butter, garam masala, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, salt, and pepper. Mix until well combined.

Add the bite-sized chicken pieces to the slow cooker, ensuring they are fully coated with the sauce.

Cover and cook on low heat for 4-6 hours, or until the chicken is cooked through and tender.

Once cooked, taste and adjust the seasoning if necessary.

Serve the butter chicken hot, garnished with chopped fresh cilantro.

Optionally, serve with rice, naan bread, or roti for a complete meal.

Nutrition Facts

(Per Serving)

Calories: 350 kcal

Total Fat: 20g

Cholesterol: 120mg

Sodium: 500mg

Total Carbohydrates: 10g

Protein: 30g


For a richer flavor, you can marinate the chicken in yogurt and spices for a few hours before adding it to the slow cooker.

Adjust the level of cayenne pepper according to your desired level of spiciness.

Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.

Allergy Warning

Check the ingredients of the butter and cream for allergens such as dairy.

Be mindful of any allergies to ingredients such as garlic, ginger, or spices.