1. Home
  2. Dishes
  3. Crockpot Butter Chicken Indian

Crockpot Butter Chicken Indian

Category: Delicious Meals with Less Cleanup

This Crockpot Butter Chicken infuses tender chicken thighs with warm Indian spices, gently stewed in a velvety tomato base enriched with butter and cream. After sautéing onion, garlic, and ginger, the bold mixture cooks low and slow for maximum flavor. Finished with a quick blend for smoothness, the sauce blankets the chicken before serving. Fresh cilantro adds brightness, and the dish is ideal alongside fluffy rice and warm naan. This comforting dinner easily feeds a crowd, keeps well for leftovers, and is sure to win over fans of cozy, indulgent meals.

Pin It Share It Send It Print It Jump to Recipe
Delicious by Nina official logo
Updated on Mon, 08 Sep 2025 21:22:02 GMT
A bowl of rice and meat. Save
A bowl of rice and meat. | deliciousbynina.com

Crockpot Butter Chicken is creamy rich and layered with bold Indian spices all slow-cooked so the chicken becomes tender and the sauce unbelievably smooth. I have made this for cozy gatherings and everyone always asks for seconds while soaking up every last drop with warm naan.

Ingredients

  • Coconut oil or olive oil: adds richness and helps caramelize your onion Choose cold-pressed for best flavor
  • Large yellow onion: provides a sweet base for the sauce Pick a firm onion with papery skin
  • Ginger paste: gives vibrant warmth Use fresh paste from the refrigerated section for punchy flavor
  • Minced garlic: deepens the savory notes Look for plump garlic cloves that feel heavy
  • Smoked paprika: brings gentle smokiness Opt for good-quality Spanish if available
  • Ground cumin: builds earthy undertones Choose whole seeds to toast and grind if you like
  • Ground turmeric: provides golden color and mild spice pick bright yellow powder for freshness
  • Salt: is essential to bring all the flavors together Try kosher salt for easy measuring
  • Garam masala: forms the heart of butter chicken Shop for a fragrant blend or make your own with toasted spices
  • Red pepper flakes: add a touch of heat Use whole and crush yourself for better aroma
  • Sugar: balances the acid from tomatoes A tiny pinch makes a big difference
  • Canned diced tomatoes: deliver tang and body Go for fire-roasted if you prefer added depth
  • Boneless skinless chicken thighs: stay juicy and tender Choose fresh thighs with even color
  • Unsalted butter: creates the luscious signature sauce Always buy quality butter for best results
  • Heavy cream: provides indulgence and silkiness Use fresh cream from the dairy case
  • Finely chopped cilantro: adds fresh herbal notes buy a bright green bunch with crisp stems
  • Naan and cooked rice: are must have sides Pick up fluffy naan and your favorite rice for serving

Step-by-Step Instructions

Sauté the Aromatics:
Start by heating coconut oil or olive oil in a large nonstick pan over medium-high heat Wait until the oil shimmers then add finely diced onion minced garlic and ginger paste Sauté gently while stirring occasionally for about six minutes until the onions are soft golden and aromatic This is your flavor base
Toast the Spices:
Once your aromatics are golden scatter in smoked paprika ground cumin turmeric salt garam masala and optional red pepper flakes Stir constantly for up to three minutes Allow the spices to bloom by mixing well over the heat You should notice the mixture smelling deeply fragrant at this point
Deglaze with Tomatoes:
Pour in the canned diced or crushed tomatoes and stir making sure to scrape any browned bits from the bottom of the pan Let this tomato mixture simmer for a couple of minutes to meld the flavors slightly Remove from heat and let cool for a minute
Transfer to the Slow Cooker:
Pour the entire contents of the pan into your slow cooker Trim any large pieces of fat or gristle from the chicken thighs but leave a bit for flavor Add chicken to the slow cooker and use a spoon to coat every piece with sauce Spread into a single even layer smooth side down
Cook Low and Slow:
Cover the slow cooker and set to high for about two and a half to four hours or low for four to six hours The chicken should reach an internal temperature of 165 If possible resist lifting the lid often to keep the heat steady
Chop and Blend:
Once the chicken is tender remove it to a cutting board and chop into bite sized pieces Take an immersion blender and purée the sauce until smooth Alternatively blend the sauce in batches in a regular blender Always let the sauce cool slightly before blending hot liquids
Finish the Sauce:
Return your super smooth sauce to the slow cooker and add sliced unsalted butter and heavy cream Stir until butter fully melts and the mixture becomes glossy and rich
Combine and Serve:
Add the chopped chicken back into the creamy sauce Taste and add more salt or chopped cilantro if desired Serve piping hot with rice and pillowy warm naan
A bowl of chili with a spoon in it. Save
A bowl of chili with a spoon in it. | deliciousbynina.com

Storage Tips

Let leftovers cool completely then transfer to an airtight container Store in the refrigerator for up to five days When reheating add a splash of water or cream to loosen the sauce and warm gently on the stove For longer storage freeze in portions and thaw overnight in the fridge before reheating

Ingredient Substitutions

If you cannot find chicken thighs use skinless chicken breast but shorten the cooking time to avoid dryness For dairy free try coconut cream in place of heavy cream and vegan butter in place of dairy butter Garam masala is essential but in an emergency mix equal parts cumin coriander cinnamon and a pinch each of clove and nutmeg

Serving Suggestions

Classic sides are basmati rice and naan but it is also delicious with cauliflower rice or over baked sweet potatoes For a fresh touch offer a cucumber salad on the side and lemon wedges to squeeze over the top A sprinkle of toasted almonds or extra cilantro makes a pretty garnish

Cultural Context

Butter chicken or murgh makhani was created by restaurateurs in Delhi to use up leftover tandoori chicken It is now iconic worldwide for its creamy tomato rich sauce and gentle spicing My version seeks to honor those roots while making it simple for busy home cooks using a slow cooker

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal—they stay juicy and become tender during slow cooking, absorbing the sauce well.

→ Can I use store-bought ginger and garlic paste?

Yes, pre-prepared pastes save time and work well in this dish. Look for them in the refrigerated section.

→ How spicy is this dish?

The heat is mild with a little warmth from red pepper flakes. You can adjust the amount to suit your taste.

→ Do I have to blend the sauce?

Blending creates a silky, restaurant-style sauce. If you prefer it chunky, you can skip this step.

→ What are the best serving options?

Steamed basmati rice and warm naan are classic choices for soaking up the rich sauce.

→ How should leftovers be stored and reheated?

Keep in an airtight container for 3–5 days in the fridge. Reheat gently with a splash of water or cream to thin the sauce.

Crockpot Butter Chicken Indian

Slow-cooked chicken in creamy spiced tomato sauce, finished with butter. Perfect for serving with naan or rice.

Prep Time
25 min
Cooking Time
240 min
Total Time
265 min
By: Nina

Category: One-Pot Meals

Skill Level: Moderate

Cuisine: Indian

Serves: 6 Servings

Dietary Preferences: ~

Ingredients

→ Base Ingredients

01 1 tablespoon melted coconut oil or olive oil
02 1 large yellow onion, finely diced (1-1/2 cups)
03 1 tablespoon ginger paste
04 1 tablespoon minced garlic
05 1-1/4 teaspoons smoked paprika
06 1-1/4 teaspoons ground cumin
07 1-1/4 teaspoons ground turmeric
08 1-1/4 teaspoons salt
09 2-1/4 teaspoons garam masala
10 1/8 teaspoon red pepper flakes (optional)
11 1 teaspoon sugar (optional)
12 1 (14.5-ounce) can diced or crushed tomatoes, fire-roasted preferred
13 2 pounds boneless skinless chicken thighs
14 8 tablespoons unsalted butter, sliced into tablespoons
15 1/2 cup heavy cream
16 1/3 cup finely chopped cilantro (optional)
17 Naan, warmed for serving
18 Cooked rice, for serving

Directions

Step 01

Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes). Add all the spices and stir constantly for 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.

Step 02

Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours until the chicken reaches 165°F.

Step 03

Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth.

Step 04

Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth. Add chopped chicken back into the sauce.

Step 05

Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.

Notes

  1. Let the sauce cool slightly before blending to avoid overflow or burns.
  2. Garam masala is critical for flavor—do not skip it!
  3. Chicken thighs are preferred as they remain juicy and tender during cooking.
  4. Warm naan by grilling lightly or using a microwave under a damp towel.
  5. Store leftovers in an airtight container for up to 3–5 days.

Required Equipment

  • 6-quart Crock-Pot
  • Blender or immersion blender

Nutritional Information (per serving)

These details are for reference only and don’t replace professional medical advice.
  • Calories: 640
  • Fats: 39 g
  • Carbohydrates: 10.83 g
  • Proteins: 32 g