This Crock Pot Butter Chicken is creamy, spiced and delicious - an easy recipe that's perfect for the slow-cooker.
I first put this recipe up on the blog nearly 3 years ago, and it's totally stood the test of time!
So much so I decided to re-photo and republish it. I've left one of the old pics in there (the one using the bowls), and I've also left the old blog post in there - where I'm talking about Chris's request for waffle makers and deep fat fryers (we've now got both. Hmmm how did that happen!).
The slow cooker's still going strong too - I'm still using the same one as I refer to in my post. Hope you enjoy xx
I got a new slow-cooker yay!! I’ve lived without one for a year now after the ‘chicken charcoal’ incident (If you want a laugh, have a look at the picture I took before I threw the whole meal and slow-cooker away. It’s in my recipes fails from last year).
I considered not replacing it. After all, I work at home now, so it’s just as easy to put something in the oven and keep an eye on it.
Chris has also had his eye on a waffle maker and a deep fat fryer. I told him there simply wasn’t enough room in our little kitchen for more new stuff.
Then I went and bought this baby
<--Affiliate link.
So yes, I am a bit naughty, but it's so good!! And also you can sear your meat directly on the hob in the bowl of the slow cooker. No need to dirty two pans!! Is that enough of an excuse? Did I get away with it?
One thing Chris did say when I admitted I bought it was ‘you shouldn’t be buying things, it’s your birthday soon’.
Erm…
I think he was joking. Slow-cookers aren’t birthday presents are they? No intelligent, loving husband would buy their wife a slow-cooker for their birthday would they?
Husbands, if you’re reading this, then the answer is no.
And hoovers, toasters and microwaves are off the list too.
That’s not to say I don’t love this slow cooker though (I guess girls are complicated!). This Butter Chicken was the first meal I made in in and it worked perfectly!
It’s creamy and spicy – but not too spicy for the kids to enjoy too. Perfect with a bowl of fluffy rice. I usually use chicken thighs when I’m cooking chicken for a long time, but I only had chicken breasts in the fridge. However, they worked great and remained lovely and tender.
So I got a slow-cooker to replace the one I ruined, saved Chris from making a birthday present mistake and made this amaaaaazing butter chicken. Now I just need to figure out where I’m going to store my new toy….
Here are some of my other slow cooked favourites;
Slow-cooked spicy chicken curry
Scottish beef stew
Homemade Chicken Jalfrezi
Hungarian beef goulash
Beef Massaman Curry
If you’ve tried this crock pot butter chicken or any of my other recipes then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
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The Crock Pot Butter Chicken Recipe:
Crock Pot Butter Chicken
Ingredients
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion - peeled and chopped
- 700 g chicken breast - approx. 4 large chicken breasts, diced
- 4 cloves garlic - peeled and minced
- 1 large piece of ginger - about the size of your thumb, peeled and finely chopped
- 1 tsp salt
- 1.5 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 240 ml (1 cup) chicken stock - water plus a stock cube or bouillon for gluten free is fine
- 2 x 400ml/14oz tins of chopped tomatoes
- 2 tbsp tomato puree - (Tomato Paste for US)
- 2 tsp sugar
- 6 cardamom pods - sew them together with a piece of string so you can easily fish them out later
- 175 ml or ¾ cup double/heavy cream
- Handful of chopped coriander to serve
INSTRUCTIONS
- Preheat your slow cooker to high.
- Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
- Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
- Remove the cardamom then stir in the cream and allow to heat through.
- Serve over rice sprinkled with some coriander
✎ Notes
Nutrition
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Marilla says
This was ok but not great. It was nothing like restaurant butter chicken, instead a mild ok curry. Wasn’t awful but wasn’t butter chicken! I won’t make this again but might try the stove top version.
Olivia says
Very tasty curry. I’ve made it twice and found the chicken a bit dry the first time so the second time I tried cutting the chicken into even bigger pieces but it was still a bit dry. I think next time I’ll try it with chicken thighs. The recipe makes a lot of sauce too, perfect to mop up with a naan bread.
Mr Random says
I can't find cardamom pods anywhere. How many teaspoons of pre-packaged ground cardamom would you recommend for this recipe? I tried googling, but got at least 4 different substitution ratios, so I was hoping to hear your recommendation. Thanks!
Nicky Corbishley says
Ground cardamom is pretty strong, so I would replace the 6 pods with about 1/4 tsp of the ground cardamom.
Isobel Whitby says
This is everyone’s favourite meal in our house! It’s smells amazing when it’s cooking and there’s never any leftovers!
Sarah says
Delicious we love this recipe thank you!
Christine says
Really enjoyed making this curry. It was super tasty, and not difficult to make:) Thank you!
Jackie says
Has anyone tired this in the slow cooker, and do you have to adjust liquid ingredients? Thank you!
Olivia says
This recipe is made to be cooked in a slow cooker so you don’t need to adjust any ingredients
erika says
Question, the nutritional information says it is per serving, but I can't seem to find a serving size. Am I totally missing this or could you provide it? Thanks!
Nicky Corbishley says
Hi Erika, the top of the recipes shows the number of servings per recipe, and then the nutritional information is per serving.
I don't include weight or volumetric measurements for the amounts in a serving size (I think that's US thing?).
Daniel says
Hi,
I have the Crockpot Express (pressure cooker) how long do you think the cooking time would be if using the pressure cooker?
Virginia Pugh says
I'm about to make this recipe and I was wondering if it freezed well? Would you say to freeze it before adding the cream? Many thanks and thanks for all your hard work!!! All your recipes are amazing! X
Shelley says
I am going to try it but I do not have cream. Can I use milk instead?
Nicky Corbishley says
Unfortunately you really need cream for the rich, thick texture.
Jamie says
Hi Nicky, thanks so much for this! It was the first time I've made Indian food at home, and my wife and I were seriously impressed with how flavorful and easy this was. A truly great recipe! I did have two questions though:
1) The only thing we would change is wanting the sauce a little thicker. Do you have any recommendation for doing this?
2) Have you put bell peppers in this? We're thinking of doing that next time (which will be SOON).
And I guess a third question too (sorry!): Do you have any recommendation for making this a little spicier?
Thanks so much!
Nicky Corbishley says
Hi Jamie, So glad you enjoyed the recipe 🙂
1) Yes, you could could stir in a little cornflour slurry (2 tbsp cornflour mixed with 4 tbsp cold water) right at the end to thicken the sauce more.
2) Adding peppers sound great! You could add at the beginning of the cooking time for tender peppers, or in the last 30 minute of cooking for slightly crunchier peppers (I like green beans or sugarnsap peas as an addition too sometimes).
3) Add one tsp of hot chilli powder (or 1 tsp of chilli flakes, or 1-2 sliced fresh chillies) in when you add in the other spices.
Hope you enjoy the additions 🙂
Kerry says
Hello, this recipe looks lovely. To make it dairy free could I substitute coconut cream to replace the dairy cream or would that change the flavour too much?
Nicky Corbishley says
Hi Kerry, replacing the dairy cream with tinned full-fat coconut milk or coconut cream would both be fine.
Amber Kline says
I dont have cardamom pods. I only have ground. How much would i use since I can't remove it.
Nicky Corbishley says
Just go with a pinch - around 1/4 tsp or 1/8 tsp if it smells particularly strong.
Renier says
This is the best recipe ever!!! Can't wait to make it again!
Thank you so much ❤️
Monique Greer says
Super yummy and easy to do! My family loves it as much as local Indian restaurant.
Beth Theaker says
My husband likes this recipe more than the take away Butter chicken!.
So easy to make!. I’ve made it in the slow cooker and in the oven many times. Absolutely delicious.