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All recipes#0223 · slow cooker

Slow Cooker Butter Chicken

A restaurant-style makhani sauce built on garam masala, tomato, and cream — chicken thighs simmer 4 hours on low then finish with butter and cream stirred in at the end.

One panHigh proteinKid approvedEasyServes 6
Cook temp
200°F
93°C · preheat
Total time
260 min
15 prep · 240 cook · 5 rest
Pull at
165°F
USDA safe minimum
Rest
5 min
Before slicing
Slow Cooker Butter Chicken
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique3:07

Crockpot Butter Chicken · Kitchen Sanctuary
Kitchen Sanctuary shows placing marinated chicken thighs, tomato sauce, butter, and spices in a slow cooker, then stirring in cream to finish.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at Low 4 hours (200°F / 93°C) for 4 hrs 15 min.
  • Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
  • Golden Rule //Buy garam masala from an actual Indian grocer or a specialty spice shop. Grocery-store garam masala is often stale and one-note; a fresh spice-shop blend has 8-10 aromatics and will elevate every curry you cook from now on.
  • Family Tweak //Cut cayenne to 1/8 tsp and skip the finishing lemon. Serve over basmati with a naan for scooping — kids find dipping bread more inviting than a bowl of anything red.

Ingredients

Servings
  • 2 1/2 lbsBoneless Skinless Chicken Thighs, cut into 2-inch chunks
  • 28 ozCrushed Tomatoes, 1 can
  • 1 cupHeavy Cream
  • 7 tbspUnsalted Butter, 3 for bloom, 4 for finish
  • 1 largeYellow Onion, diced
  • 4 clovesFresh Garlic, minced
  • 2 tbspGinger Paste, or 1 tbsp fresh grated
  • 1 tbspGaram Masala
  • 1 tspGround Cumin
  • 1 tspSweet Paprika
  • 1 tspTurmeric
  • 1/2 tspCayenne, to taste
  • 2 tbspTomato Paste
  • 1 tbspBrown Sugar
  • 1 1/2 tspKosher Salt
  • 2 tbspFresh Lemon Juice
  • 1/4 cupFresh Cilantro, chopped, for finish

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240:00

Get to the point

  1. 1

    Bloom garam masala, cumin, paprika in butter with onion, garlic, ginger for 4 min.

  2. 2

    Combine spiced base with tomatoes, chicken thighs, sugar, salt in slow cooker.

  3. 3

    Cook LOW 4 hours. Stir in 1 cup heavy cream and 4 tbsp butter at the end.

  4. 4

    Warm 15 minutes uncovered. Finish with cilantro and squeeze of lemon.

Step by step

Tap a step to cross it off

  1. Bloom the Spices in Butter

    5 min

    Melt 3 tbsp butter in a 12-inch skillet over medium heat. Add 1 diced yellow onion and cook 4 minutes until translucent. Add 4 minced garlic cloves and 2 tbsp ginger paste (or 1 tbsp grated fresh ginger); stir 1 minute.

    Why

    Fresh ginger versus paste is a real difference here — the fresh version has a brighter, more citrusy top note. Paste is fine and shelf-stable; fresh is worth the extra 90 seconds.

  2. Toast the Ground Spices

    1 min

    Add 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp sweet paprika, 1 tsp turmeric, and 1/2 tsp cayenne (or to taste). Stir 45 seconds until deeply fragrant. The spices should sizzle in the fat and darken slightly.

    Why

    Blooming ground spices in fat unlocks their flavor. Adding them raw to the slow cooker gives you a dusty, muted sauce — this 45-second toast changes the entire dish.

  3. Transfer to Slow Cooker with Tomatoes

    Scrape the spiced onion mixture into the slow cooker. Add 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tbsp brown sugar, and 1.5 tsp kosher salt. Stir to combine.

    Why

    Brown sugar tames the tomato acidity — Indian restaurants use it too. Skip it and the finished sauce leans sharp instead of round.

  4. Nest the Chicken Thighs

    Cut 2.5 lbs boneless skinless chicken thighs into 2-inch chunks. Nest them into the sauce so they are 3/4 submerged. Do not stir — let the sauce bathe them from below.

    Why

    Thighs, not breasts. Breasts turn stringy over 4 hours in a slow cooker; thighs stay tender because of their higher fat content.

  5. Slow Cook on LOW

    240 min

    Cover and cook on LOW for 4 hours (or HIGH for 2.5 hours). Chicken should read 175°F+ and shred with light fork pressure.

    Why

    Skimming the surface at hour 3 with a spoon removes excess oil that would otherwise separate on top of the finished sauce.

  6. Finish with Cream and Butter

    15 min

    Kill the slow cooker heat. Stir in 1 cup heavy cream and 4 tbsp cold butter cut into cubes. Cover and let sit 15 minutes to warm through. Just before serving, stir in 2 tbsp fresh lemon juice and 1/4 cup chopped cilantro.

    Why

    Cream added at the start curdles over 4 hours of low heat. Adding it at the very end is what gives the sauce that silky orange color of restaurant butter chicken.

Dad pro tip
Buy garam masala from an actual Indian grocer or a specialty spice shop. Grocery-store garam masala is often stale and one-note; a fresh spice-shop blend has 8-10 aromatics and will elevate every curry you cook from now on.
Kid & toddler adjustment
Cut cayenne to 1/8 tsp and skip the finishing lemon. Serve over basmati with a naan for scooping — kids find dipping bread more inviting than a bowl of anything red.
Serve with
Basmati rice or jeera rice · Warm naan or roti · Cucumber-mint raita
Reheating
Warm in a covered saucepan over medium-low for 8 minutes, stirring in 2 tbsp cream or milk to loosen. Freeze without the cream — add fresh cream when reheating from frozen for the same silky finish.
Calories
495
Protein
34 g
Carbs
14 g
Fat
34 g

Nutrition source: USDA FoodData Central #171465 (chicken thigh) and #170859 (heavy cream). Cook-time basis: Tested on 2.5 lbs boneless skinless chicken thighs with 28 oz crushed tomatoes, 1 tbsp garam masala, 1 tbsp ginger paste, and 1 cup heavy cream added at the end in a 6-qt Crock-Pot.

Frequently Asked Questions

Can I use chicken breasts?

Yes but cut cook time to 2.5 hours on LOW. Breasts overcook past that and turn stringy in the sauce.

Coconut milk instead of cream?

Yes, one 13.5 oz can full-fat coconut milk swaps for the cream. Lighter, slightly sweeter — closer to a South Indian style than a Punjabi butter chicken.

How do you reheat leftover slow cooker butter chicken without ruining the texture?

Warm in a covered saucepan over medium-low for 8 minutes, stirring in 2 tbsp cream or milk to loosen. Freeze without the cream — add fresh cream when reheating from frozen for the same silky finish.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Cut cayenne to 1/8 tsp and skip the finishing lemon. Serve over basmati with a naan for scooping — kids find dipping bread more inviting than a bowl of anything red.

What are the best side dishes to serve with this?

Recommended sides include Basmati rice or jeera rice, Warm naan or roti, Cucumber-mint raita.

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