I can’t say enough good things on this dish! The flavor is spot on and it’s easy to adjust the spice level to your liking. I would even just use the marinade and skewer the meat and grill it. The chicken is so good!

Slow Cooker Butter Chicken
(Adapted from Sweet & Savory Meals)

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Chicken Marinade:
2 lbs chicken breasts (or thighs cut into 2-inch cubes)
1 cup plain Greek yogurt
1 tablespoon fresh minced ginger
1 teaspoon garlic powder
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon paprika
1 teaspoon of salt

In a bowl or large ziplock bag, combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.

2 tablespoons olive oil
2 tablespoons butter
1 large onion (diced)
5 cloves garlic (minced)
1 tablespoon ginger (minced)
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon red chili powder
1 tablespoon sugar
14 oz tomato sauce
1 1/4 teaspoons salt (or to taste)
1 cup evaporated milk
1/2 cup heavy cream

Place a large skillet over medium-high heat. Add 2 tablespoons of olive oil.

When hot, add chicken pieces in batches, making sure not to overcrowd the pan. Cook until browned, for about 3-5 minutes per side. Set aside on a plate and cover with foil to keep it warm.

Add the butter, and melt it. Add onion, garlic and ginger, stir and cook for 2 minutes. Add the aromatics: cumin, garam masala, red chili powder, sugar and paprika, cook for 1 minute.

Transfer the mixture to the slow cooker. Add the chicken.

Add the tomato sauce and evaporated milk. Season with salt and pepper, and stir to combine. (I combined them before adding to the pot so it would be less stirring with the chicken.)


Cook low for 6 to 7 hours, or on high for 3-4 hours.

Thirty minutes near the end of the cooking time, open the lid and stir in the heavy cream.

Serve with rice, garnished with cilantro.

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