Slow Cooker Indian Butter Chicken

We can’t make this recipe enough. The kids push to get this on the menu all the time, and it’s a fast and easy meal. As long as you are good at cubing chicken. The end result is a creamy, tiki masala-like dish. You can make a mountain of this stuff and it makes for killer leftovers. Also, if you are feeling ambitious, make some garlic naan to go with it.

Time to prep: 30 minutes

Time to done: 4 hours and 30 minutes


  • 1 cup basmati rice
  • 1/2 cup chicken stock
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons yellow curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 cup heavy cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoons light brown sugar


In a large saucepan cook rice according to package instructions; set aside.

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, cayenne, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

Serve immediately with rice.

Original recipe: