Slow Cooker Butter Chicken Curry

This slow cooker butter chicken recipe is perfect if you feel like eating a nice warm creamy curry for lunch or dinner.

Slow Cooker Butter Chicken

You will find that this recipe will take you about twenty minutes to prepare and then about six hours in the slow cooker. Of course, this time may vary depending on how quick or slow you are with preparation.

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 regarding spices, so if you’re a fan of hot spicy food, then this will probably disappoint.

However, you can add some chili powder to the spices, and you will have that heat you want in the curry. I recommend adding about one or two teaspoons of chili powder. The quantity you use is totally up to you. You can add even more than what I recommend.

Slow Cooked Butter Chicken Curry with rice

Like any curry, this is best to serve with some rice and naan bread, but of course, this all comes down to what you feel like. If you like eating something a bit healthier than just regular white rice, then something like cauliflower rice may interest you.

You can eat this curry by itself if you don’t feel like cooking any extras. Keep in mind that you might need to make more as it will no longer feed as many people without extras.

If you want to see how to cook this delicious curry, then be sure to check out the video below. It goes through every step of making a super delightful butter chicken curry in the slow cooker.

Slow Cooker Butter Chicken Recipe

5/5 (100%) 2 votes
Prep time
10 Minutes
Cook time
6 Hours & 10 Minutes
Total time
6 Hours & 20 Minutes
Serves
4-6

Ingredients

  • 1 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1 onion, diced
  • 4 garlic cloves, crushed
  • 800ml (27 fl oz) coconut cream
  • 2 Tbsp. tomato paste
  • 4 chicken breasts, cubed

Curry Spices

  • 2 tsp garam masala
  • 1 tsp ginger, ground
  • 1 tsp coriander, ground
  • 1 tsp cardamom, ground
  • 1 tsp cumin
  • ½ tsp paprika
  • 1 tsp turmeric, ground

Instructions

  1. Heat the oil in a frying pan over medium heat.
  2. Add the butter, onion, garlic and cook until the onion is translucent about 2-4 minutes.
  3. Next, add all the curry spices and cook until fragrant, about 2-3 minutes.
  4. Add the chicken, spice mix, tomato paste and coconut cream into a slow cooker. Stir together.
  5. Cover and cook on low heat for 5-6 hours.
  6. Season with salt & pepper.
  7. Serve & Enjoy

Cooking Tips

  • You can use chicken thigh instead of breast or pretty much any cut of chicken that you would like.
  • 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 more than the regular full fat 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 don’t feel like weighing out spices, then you can substitute everything but the chicken & onion. Just replace it with a jar butter chicken sauce.
  • Towards the end of cooking, if you found that your curry split, then this can be easily be fixed by adding a bit of cornstarch and water. First mix one tablespoon of cornstarch with one tablespoon of water in a separate bowl. Once mixed, pour the cornstarch mixture into the curry and stir through. Allow to cook for a further 10 minutes to cook the flour taste out.

Nutritional Information

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.

Nutrition Facts
Serving Size: 334g (11.78 oz)
Servings Per Recipe: 6
Amount Per Serving
Calories 685 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 33.7g 169%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 186mg 8%
Total Carbohydrate 11.8g 4%
Dietary Fiber 4g 16%
Sugars 6g
Protein 52.1g 104%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you end up with any leftovers, then the curry will reheat 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 refrigerator.

There are plenty of other curries that you need to try. For something that is packed with flavor then try the peanut chicken curry.

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.

Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.

8 Comments

  1. cindy on

    can this be made in a 3.5 liter roundshape slow cooker?

    I gave this recipe: 5 / 5

    1. Gus on

      Yes, it should cook/fit just fine.

  2. Andreas on

    I think I found something worth fixing. In the video you recommend 5-6 hours on high but in the post you say 5-6 hours on low. Which one is correct?

    1. Gus on

      Sorry about that, it’s suppose to say low.

  3. Jean Mosey on

    I made this curry when we had a day surgery on my husbands veins. I put it on at 11 am and we got back home at 18.30 pm. It was absolutely delicious! It was cooked to perfection. The only problem was, the bones of the thighs I used disintegrated so I would knock an hour off the cooking time next time and there will be a next time next week.

    I gave this recipe: 5 / 5

  4. Esau on

    So I tried to make this but I must have used the wrong coconut cream as it was soooo sweet…..should I have used coconut milk?
    The only coconut cream I found was in the liquor mix section.

    1. Gus on

      Hi Esau,

      Shouldn’t have been sweet at all. You must’ve bought a sweetened coconut cream or something.

      Coconut milk should work just as well, but the curry might be a bit runnier at the end of cooking.

      Something like this coconut cream should be fine.

  5. Esau on

    Thank you …I will try it again and be on the lookout for a true coconut cream.

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