This slow cooker butter chicken recipe is perfect if you’re feeling like a nice warm creamy curry for lunch or dinner. This dish will take you about 20 minutes to prepare and then about 6 hours in the slow cooker.
If you have a slow cooker that can sear, then you can do all this within the one pot. Otherwise we will need to first cook the onion, garlic & spices before moving them to the slow cooker.
Your typical butter chicken curry is usually pretty mild in terms of spices so if you’re a fan of the heat then this will probably disappoint. However, just simply add some chilli powder to the spices and you will have that heat you’re looking for. I recommend adding about 1-2 tsp. this will of course vary depending on how hot you want it.
Like any curry this is best served with some rice and naan bread but of course this all comes down to what you feel like. If you’re feeling like something a bit healthier than just normal white rice then something like a cauliflower rice may interest you. You can eat this just by itself if you don’t feel like cooking any extras up.
If you want to see how this is all done visually then be sure to check out the video below. It goes through every step for making a super delicious butter chicken curry.
Slow Cooker Butter Chicken Recipe
Add the butter, onion, garlic and cook until the onion is translucent, about 2-4 minutes.
Next, add all the curry spices and cook until fragrant, about 2-3 minutes.
Add the chicken, spice mix, tomato paste and coconut cream to a slow cooker. Stir together.
Cover and cook on low heat for 5-6 hours.
Season with salt & pepper.
Serve & Enjoy
If you love curry and could see yourself wanting this more in the future, then I highly recommend weighing out the spices in one large batch. This way whenever you need to cook this recipe you only need to measure 2 Tbsp. of the spice mix.
I tend to avoid light coconut milk when making a curry as it does seem to curdle easier than the normal coconut cream. Also avoid boiling the curry as this too may cause it to curdle. Finally, another suggestion is to leave the lid off but this can also cause the curry to dry out.
If you really don’t feel like weighing out spices, then you can substitute everything but the chicken & onion with a jar butter chicken sauce.
Once cooked, if you found that your curry split, then this can be easily fixed by adding a bit of corn flour and water. First mix 1 Tbsp. corn flour with 1 Tbsp. water in a separate bowl. Once mixed together pour this into the curry and mix through. Allow to cook for a further 10 minutes to cook the flour taste out.
If you would like to know how much this delicious slow cooker butter chicken curry will have an impact on your diet then you can find all the information you need below. It’s important to point out that this data is only an estimate and doesn’t include any extras such as rice.
If you end up with any leftovers, then the curry will reheat really well the next day. Just make sure you cover it and store it in a fridge until you need it. I would discard after a few days in the fridge.
If you have any thoughts, feedback, variations or anything else related to this slow cooker butter chicken recipe then please feel free to leave a comment below.