How To Make Butter Chicken In Slow Cooker [GUIDE]

Butter chicken, or murgh makhani, is one of the most beloved dishes in Indian cuisine, celebrated for its rich, creamy tomato sauce, tender chicken, and balanced blend of spices. Traditionally, butter chicken requires careful attention to marination, sautéing, and simmering to achieve its signature silky texture. However, the slow cooker simplifies the process immensely, allowing the flavors to meld gently over hours without constant supervision. This method ensures that the chicken becomes melt-in-your-mouth tender, while the sauce develops a deep, nuanced flavor, making it perfect for a comforting weeknight dinner or a special occasion. Slow cooking also preserves the aromatic qualities of the spices and gives the butter and cream a chance to infuse thoroughly, creating a decadent, restaurant-quality meal right at home.

How Long To Make Butter Chicken In Slow Cooker

The timing for slow cooker butter chicken depends on the temperature setting and whether the chicken is boneless or bone-in. For boneless chicken breasts or thighs, cooking on low usually takes 4 to 6 hours, while cooking on high takes 2 to 3 hours. For bone-in chicken, cooking on low extends to 6 to 8 hours to ensure the meat is tender and falls off the bone.

It is important not to rush the slow cooking process; the slow, gentle heat allows the spices to bloom fully and the chicken to absorb the buttery, tangy tomato sauce. Attempting to cook too quickly can result in unevenly cooked chicken and a less rich, underdeveloped sauce.

How To Tell If It Is Done

Knowing when butter chicken is done in a slow cooker goes beyond visual cues. Here’s what to look for:

1. Chicken Texture: Properly cooked chicken will be tender and easily shred with a fork, yet still retain its juiciness. If the meat is tough or dry, it likely hasn’t absorbed enough moisture from the sauce or was overcooked.
2. Internal Temperature: The USDA recommends chicken reach an internal temperature of 165°F (74°C). Use a meat thermometer to confirm, especially for larger pieces or bone-in chicken.
3. Sauce Consistency: The sauce should be thickened, creamy, and glossy. If it appears watery, cook for an additional 30 minutes on high or allow it to reduce on the stovetop.

Ingredients Needed

A classic slow cooker butter chicken requires a harmonious balance of spices, dairy, and protein. Here’s a detailed ingredient list:

• Chicken: 2 lbs boneless, skinless chicken thighs (preferred for juiciness) or breasts, cut into bite-sized pieces
• Butter: 4 tablespoons, for richness and a velvety mouthfeel
• Onion: 1 large, finely chopped
• Garlic: 3-4 cloves, minced
• Ginger: 1 tablespoon, freshly grated
• Tomato Puree: 1 can (14 oz) or 2 cups fresh, blended
• Cream: ½ cup heavy cream or coconut cream for a dairy-free option
• Yogurt: ½ cup, to tenderize and add tang

• Spices

  • Garam masala – 2 tsp
  • Ground cumin – 1 tsp
  • Ground coriander – 1 tsp
  • Turmeric – ½ tsp
  • Chili powder – ½-1 tsp (adjust to taste)
  • Paprika – 1 tsp, for color and mild sweetness
  • Salt – to taste
• Optional: Fresh cilantro for garnish, lemon juice for brightness

How To Make Butter Chicken In Slow Cooker

1. Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, half of the garlic and ginger, and 1 teaspoon of garam masala. Let it sit for at least 30 minutes, preferably overnight, to allow the flavors to penetrate.
2. Prepare the Base: In a skillet, melt butter over medium heat. Sauté onions until golden, then add remaining garlic and ginger. Stir in tomato puree and spices, cooking for 3-4 minutes to release the aroma.
3. Combine in Slow Cooker: Transfer the onion-tomato mixture to the slow cooker. Add marinated chicken and stir to coat.
4. Cook Slowly: Cover and cook on low for 4-6 hours or high for 2-3 hours. Stir occasionally if possible.
5. Finish with Cream: About 30 minutes before serving, stir in cream for richness. Taste and adjust salt or spices as needed.
6. Garnish and Serve: Sprinkle with fresh cilantro and a squeeze of lemon juice for brightness. Serve with steamed rice, naan, or roti.

When Things Go Wrong

Even experienced cooks can run into problems. Here’s how to troubleshoot:

• Chicken is dry: Reduce cooking time or use thighs instead of breasts. Overcooking removes moisture quickly in a slow cooker.
• Sauce is too thin: Remove the lid and cook on high for 20-30 minutes to allow reduction. Alternatively, mix a teaspoon of cornstarch with water and stir in to thicken.
• Flavor is bland: Taste midway and add more garam masala, salt, or a splash of cream. Slow cooking can sometimes mellow spices more than expected.
• Chicken undercooked: Ensure pieces are uniform in size and check internal temperature. Larger chunks or bone-in pieces may need extra time.

Expert Tips

• Use thigh meat: Boneless chicken thighs are more forgiving and juicier than breasts.
• Toast your spices: Even in a slow cooker, briefly toasting cumin, coriander, and garam masala in butter intensifies flavor.
• Layer flavors: Sauté onions, garlic, and ginger before adding to the slow cooker for a richer base.
• Cream last: Adding cream too early can break the sauce; stir it in at the end for a silky finish.
• Rest the dish: Letting butter chicken sit for 15-20 minutes before serving allows flavors to meld further.

Can I Do This Without A Slow Cooker?

Yes! Butter chicken can be made entirely on the stovetop or in the oven:

• Stovetop: Simmer marinated chicken in the sauce over low heat for 25-40 minutes, stirring occasionally.
• Oven: Bake in a covered dish at 350°F (175°C) for 35-45 minutes, then finish with cream and butter.

The slow cooker is convenient for hands-off cooking, but traditional methods offer slightly more control over texture and spice intensity.

Reheating Leftovers In Slow Cooker

Reheating butter chicken in a slow cooker preserves moisture and avoids drying out the chicken:

1. Transfer leftovers into the slow cooker.
2. Add a splash of water, chicken stock, or cream to loosen the sauce.
3. Heat on low for 1-2 hours until warmed through, stirring occasionally.
4. Avoid reheating on high for too long, as it can toughen the chicken or cause the cream to curdle.

FAQs

What Ingredients Are Needed To Make Butter Chicken In A Slow Cooker?

To make butter chicken in a slow cooker, you typically need boneless chicken (thighs or breasts), butter, onions, garlic, ginger, tomato puree, heavy cream, plain yogurt, garam masala, turmeric, cumin, chili powder, coriander powder, salt, and sugar or honey. Optional ingredients include fenugreek leaves (kasuri methi) and lemon juice for added flavor.

How Do I Prepare The Chicken Before Adding It To The Slow Cooker?

It is recommended to marinate the chicken in yogurt and spices (such as turmeric, chili powder, and garam masala) for at least 30 minutes or overnight. This tenderizes the chicken and allows it to absorb flavor. You can also lightly sear the chicken in a pan for extra depth before transferring it to the slow cooker, although this step is optional.

How Long Should Butter Chicken Cook In A Slow Cooker?

Cooking time varies depending on the setting. On low, cook for 6-8 hours, and on high, cook for 3-4 hours. The chicken should be fully cooked, tender, and infused with the sauce flavors. Avoid overcooking, as chicken can dry out or become stringy.

Can I Use Chicken Breasts Instead Of Thighs In A Slow Cooker?

Yes, chicken breasts can be used, but they are leaner and may dry out if overcooked. To prevent this, cook on a low setting and check doneness earlier, around 3-4 hours. Adding extra cream or butter can help maintain moisture.

Do I Need To Use Fresh Ingredients Or Can I Use Canned/paste Versions?

You can use both. Tomato paste or canned tomato puree works well if fresh tomatoes are not available. Similarly, pre-minced garlic and ginger paste are acceptable. Fresh ingredients tend to give a more vibrant flavor, but convenience products work well in a slow cooker since flavors develop over long cooking.

How Can I Make The Sauce Creamier In The Slow Cooker?

For a creamier sauce, add heavy cream, coconut milk, or additional butter toward the end of cooking. Stir thoroughly and let the mixture heat for 10-15 minutes. Avoid adding cream at the very beginning, as prolonged slow cooking may cause it to separate.

Is It Possible To Make A Healthier Version Of Butter Chicken In A Slow Cooker?

Yes. Use skinless chicken, reduce the butter, or replace heavy cream with Greek yogurt or low-fat cream. You can also increase the amount of vegetables like bell peppers or carrots to enhance fiber content and make it more nutrient-dense without compromising flavor.

Can Butter Chicken In A Slow Cooker Be Frozen For Later?

Absolutely. Allow the cooked butter chicken to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently on low heat to prevent the sauce from separating.

What Sides Go Best With Slow Cooker Butter Chicken?

Butter chicken pairs well with basmati rice, naan, roti, or paratha. You can also serve it with a side of steamed vegetables or a simple cucumber and tomato salad to balance the richness of the dish.

How Can I Adjust The Spice Level For Butter Chicken In A Slow Cooker?

Adjust the heat by varying chili powder, cayenne, or fresh chili peppers in the recipe. Slow cookers mellow spices over time, so start with slightly less than your desired heat and taste near the end to adjust. You can also balance spiciness by adding a bit more cream or yogurt.