Slow Cooker Butter Chicken

Slow Cooker Butter Chicken Recipe

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Carolyn Haas


I found this in the NYT foods. Based on comments from others, and my own family's preferences, I made enough adjustments that I figured I may as well post before I forget the "tweaks"! It's probably no longer authentic Butter Chicken, but then again, there are many variations of lots of different dishes!


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15 Min
5 Hr
Slow Cooker Crock Pot


  • 2 Tbsp
    olive oil
  • 1 medium
    onion, diced
  • 3 clove
    garlic, minced
  • 3 Tbsp
    ginger, grated (i use the tube kind)
  • 1 Tbsp
    garam masala (can add more to taste)
  • 6 oz
    tomato paste
  • 3/4 tsp
    kosher salt
  • 1 1/2 lb
    boneless chicken breasts or thighs, cut into 2 in. pieces
  • 1
    small head cauliflower, broken into florets
  • 1
    lime, zest and juice
  • 1 can(s)
    coconut milk, lite (14-15 ounces)
  • 1/2 c
    chicken stock
  • 1 c
    frozen peas
  • ·
    cilantro, for serving
  • ·
    jasmine rice, to serve
  • ·
    naan, to serve

How to Make Slow Cooker Butter Chicken


  1. Heat oil over medium-high heat in a medium frying pan. Add onions, cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt. Cook, stirring 2 minutes.
  2. Put chicken pieces and cauliflower florets in slow cooker, add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 5 or more hours, until the chicken is cooked through.
  3. Add the peas shortly before ready to serve. Just make sure they are hot before serving.
  4. Garnish with cilantro. Serve with rice. Naan is a nice accompaniment, too!

Printable Recipe Card

About Slow Cooker Butter Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian
Hashtag: #Crock Pot

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