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Slow-Cooker Butter Chicken

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  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 8
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Aromatic scents will fill your house as this classic Indian take-out dish cooks away in the slow cooker.
Created Feb 6, 2017
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  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 3 lb (750 g) boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 medium yellow onion, diced
  • 5 cloves garlic, finely chopped
  • 3 tablespoons finely chopped peeled gingerroot
  • 2 tablespoons garam masala
  • 1/4 cup canned tomato paste
  • 3/4 teaspoon salt
  • 1/2 cup chicken stock or broth (from 900 mL carton)
  • 1/2 cup heavy whipping cream
  • 1/4 cup cilantro leaves, stems removed


  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
  • 3
    Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

Expert Tips

  • Tip 1
    Garam masala is a blend of spices often used in Indian cooking. The blend typically contains black pepper, cloves, cinnamon, cardamom, bay leaves and nutmeg.
  • Tip 2
    Basmati rice makes a lovely accompaniment to this dish.

Nutrition Information

350 Calories, 20g Total Fat, 37g Protein, 6g Total Carbs

Nutrition Facts

Serving Size: 8
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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