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Indian butter chicken slow cooker recipe
Victoria Haneveer

Indian Butter Chicken Slow Cooker Recipe

This tasty, creamy butter chicken recipe couldn't be simpler! It's a breeze to make and you can leave it alone all afternoon and let the slow cooker do all the work. Cook some basmati rice when the butter chicken recipe is just about done and then serve together, perhaps with some vegetables on the side.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Cuisine: Indian
Ingredients Method Notes

Ingredients
 

  • ½ cup (125ml) chicken stock
  • 2 teaspoons Indian curry powder
  • ½ diced sweet onion
  • 3 minced garlic cloves
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup (210g) uncooked basmati rice
  • 2 pounds (1kg) boneless skinless chicken thighs, in 1-inch (2½-cm) cubes
  • ½ cup (125ml) heavy cream (double cream)
  • 6 ounces (170g) tomato paste
  • 2 tablespoons freshly squeezed lime juice
  • 1½ teaspoons brown sugar

Method
 

  1. Whisk the chicken stock with the curry powder, turmeric, tomato paste, garam masala, salt, and black pepper.
  2. Put the chicken, onion, ginger, and garlic in a 4-quart slow cooker and add the chicken stock mixture.
  3. Cover and cook on low for 4 hours.
  4. Cook the rice according to the instructions on the package in 2 cups (500ml) water.
  5. Stir the cream, brown sugar and lime juice, along with some salt and pepper in the chicken mixture.
  6. Serve the butter chicken right away with the basmati rice.

Notes

I used this 4-quart crockpot to make this recipe.
You can swap the brown sugar for your preferred artificial sweetener if you prefer (brown Swerve is great!)