Crockpot Butter Chicken Curry

Tender chunks of chicken simmered low and slow in a velvety tomato-butter sauce infused with warm garam masala, ginger, garlic, and aromatic spices. This Crockpot Butter Chicken Curry delivers authentic Indian flavors with minimal effort—creamy, buttery, and soul-satisfying, ideal for family dinners or meal prep.

Why You’ll Love This recipe

You’ll fall head over heels for this recipe because it captures the magic of traditional butter chicken without the constant stovetop stirring or multiple pans. The slow cooker works its magic, infusing the chicken with deep, layered spices while keeping it incredibly juicy and tender—no dry meat here!

The sauce turns luxuriously creamy and rich from butter, cream (or coconut milk for a twist), and tomato, with just the right balance of warmth from garam masala and a gentle kick. It’s family-friendly (not overly spicy unless you amp it up), makes your house smell like an Indian restaurant, and requires only about 15-20 minutes of hands-on time. Plus, it’s versatile—serve it over rice, with naan, or even low-carb style—and leftovers taste even better the next day as flavors meld.

Yield: 6 servings

Crockpot Butter Chicken Curry

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Tender slow-cooked chicken in creamy, spiced tomato-butter sauce—easy Crockpot Butter Chicken Curry for effortless Indian comfort food.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

• 2 lbs (about 900g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (6 oz) can tomato paste
• 1 (15 oz) can tomato sauce or crushed tomatoes
• ½ cup plain yogurt (for marinade)
• 4 tablespoons butter, cubed
• 1 cup heavy cream (or full-fat coconut milk)
• 2 tablespoons garam masala
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder (adjust for heat)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• Optional: 4-6 cardamom pods, 1 cinnamon stick (for extra aroma)
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Start by prepping your chicken—cut those thighs into nice bite-sized pieces. This helps them soak up all the yummy spices evenly. Pat dry if needed.
2. In a bowl, mix the yogurt with half the garam masala, a pinch of salt, and a dash of chili powder. Toss the chicken in this marinade—let it sit for 15-30 minutes (or overnight in the fridge for max flavor—trust me, it's worth it!).
3. Heat a skillet over medium with 1-2 tablespoons butter. Sauté the diced onion until soft and golden (about 5 minutes)—this builds amazing depth. Add garlic and ginger; cook 1 minute until fragrant.
4. Stir in tomato paste, remaining garam masala, curry powder, cumin, turmeric, chili powder, salt, and pepper. Cook 2 minutes to toast the spices—they'll smell incredible!
5. Transfer this spiced onion mixture to your crockpot. Add the marinated chicken, tomato sauce, and any whole spices like cardamom or cinnamon.
6. Dot the top with remaining butter cubes—it melts into richness as it cooks. Give everything a gentle stir to combine.
7. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. The chicken should be fork-tender and the sauce thickened and aromatic.
8. Once done, remove lid and stir in the heavy cream (or coconut milk). Taste—adjust salt, spice, or add a squeeze of lemon for brightness.
9. For thicker sauce, switch to HIGH uncovered for 20-30 minutes, or mix 1 tablespoon cornstarch with water and stir in.
10. Garnish with fresh cilantro and serve hot over fluffy basmati rice or with warm naan—dive in and enjoy every creamy, spiced bite!

Notes

Chicken is fully cooked when it reaches 165°F internally. This dish is mildly spiced; kids love it—add heat at the table with chili flakes. For extra authenticity, char a few pieces under the broiler briefly before serving for tandoori-like edges.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 528Total Fat 36gSaturated Fat 18gUnsaturated Fat 18gCholesterol 253mgSodium 789mgCarbohydrates 13gFiber 4gSugar 5gProtein 41g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• For the best flavor, sauté the onions, garlic, and ginger briefly in butter before adding to the crockpot—it builds a deeper base.
• Use chicken thighs over breasts for extra juiciness; they hold up beautifully to long cooking.
• Stir in the cream or heavy cream at the very end to prevent curdling and keep the sauce silky.
• Taste and adjust spices/salt after cooking—slow cookers can mute flavors slightly.
• If the sauce is too thin, remove the lid for the last 30 minutes on high or thicken with a cornstarch slurry.
• Cardamom pods or cinnamon stick add amazing aroma; tie them in cheesecloth for easy removal.

Ingredients Notes

Boneless, skinless chicken thighs are my top choice here—they stay moist and shreddable after slow cooking, absorbing all those gorgeous spices better than breasts. Garam masala is the star spice blend (warm notes of cinnamon, cloves, cardamom); use a good-quality one for authentic taste.

Fresh ginger and garlic make a huge difference over powders—grate them finely for even distribution. Tomato paste provides concentrated richness and color without watery canned tomatoes.

Butter adds that signature silky indulgence, while heavy cream or full-fat coconut milk creates the creamy texture. Yogurt in the marinade tenderizes the chicken and adds subtle tang. Spices like cumin, turmeric, and chili powder build layers—adjust chili for heat preference. Onion forms the aromatic base; dice it small for better melting into the sauce.

Variations and Substitutions

For a dairy-free version, swap butter for ghee or coconut oil and use full-fat coconut milk instead of heavy cream—it’s still ultra-creamy with a subtle tropical note. Vegetarian? Replace chicken with chickpeas, paneer, or cauliflower florets (add later to avoid mushiness). Make it spicier by adding cayenne, fresh chilies, or extra chili powder.

For milder kid-friendly, reduce spices and skip cayenne. Add veggies like spinach, peas, or bell peppers in the last hour for nutrition and color. Use Greek yogurt instead of regular for thicker marinade. Low-carb? Serve over cauliflower rice. For richer sauce, stir in cashew paste (soaked cashews blended) or almond butter. Gluten-free by nature—just check spice labels.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully! Reheat gently on the stovetop over low heat with a splash of water or cream to loosen the sauce, or microwave in short bursts, stirring often. Freeze in portioned freezer-safe containers for up to 3 months—thaw overnight in the fridge before reheating. Avoid freezing with added cream if possible (add fresh when reheating to prevent separation).

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