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Creamy Crockpot Butter Chicken served in a bowl, showcasing its rich color and creamy texture.

Creamy Crockpot Butter Chicken Irresistible

Avatar photoAmelia Chen-Morrison
This Creamy Crockpot Butter Chicken recipe delivers restaurant-quality flavor with minimal effort. Tender, juicy chicken simmers in a luscious, creamy tomato-based sauce infused with aromatic spices, creating a flavor explosion that will have everyone begging for seconds. It's the ultimate hands-off dinner solution for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 550 kcal

Equipment

  • Slow cooker (Crockpot)
  • Large skillet
  • Measuring cups and spoons
  • Grater
  • Knife
  • Cutting board
  • Spatula
  • Fork

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup heavy cream
  • ½ cup unsalted butter, cut into pieces
  • ¼ cup fresh cilantro, chopped
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper optional
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • Cooked basmati rice or naan bread, for serving

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the chicken pieces with salt and pepper.
  • Sear the chicken in batches for 2-3 minutes per side, until lightly browned. Remove chicken from skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic and grated ginger and cook for another minute, until fragrant.
  • Stir in the diced tomatoes, tomato paste, garam masala, turmeric powder, cumin powder, paprika, cayenne pepper (if using), ground coriander, and cinnamon.
  • Cook for 2-3 minutes, stirring occasionally, until the spices are fragrant and the sauce starts to thicken slightly.
  • Transfer the seared chicken to your crockpot.
  • Pour the sauce over the chicken, ensuring that all the pieces are coated.
  • Add the butter cut into pieces.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
  • Stir in the heavy cream and fresh cilantro.
  • Let the butter chicken simmer in the crockpot for another 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  • Serve hot over cooked basmati rice or with naan bread.

Notes

For a vegetarian option, substitute the chicken with chickpeas, paneer, or a combination of vegetables. To make it dairy-free, use coconut cream instead of heavy cream and ghee instead of butter. Adjust the amount of cayenne pepper to control the heat level. If the sauce is too thin, remove the lid from the crockpot and cook on high for another 30-60 minutes, allowing some of the liquid to evaporate. If your chicken is dry, add a bit more heavy cream or yogurt at the end to moisten the chicken.