Recipe Detail

Slow Cooker Butter Chicken

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Rating : 5

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Number of Servings:


  1. 1 cans - 14 oz. coconut milk
  2. 1/2 cups - heavy cream or half-and-half
  3. 1 cans - 14 oz. stewed tomatoes
  4. 2 tablespoons - tomato paste (heaping Tbsp.)
  5. 2 tablespoons - garam masala (sold in spice aisle)
  6. 5 cloves - garlic, minced
  7. 1 tablespoons - grated fresh ginger
  8. 2 tablespoons - sriracha sauce
  9. 2 pounds - boneless, skinless chicken thighs, cut into bite-size pieces
  10. 1 - large yellow onion, thinly sliced
  11. 1 teaspoons - kosher salt
  12. 1/2 teaspoons - black pepper
  13. - warm naan (Indian flatbread), for serving
  14. - cooked jasmine rice or long-grain rice, for serving with
  15. - sour cream or plain Greek yogurt, for serving with
  16. - cilantro leaves, optional, for serving
  17. -


1. Shake the can of coconut milk to mix it up, then pour into a large pitcher along with the cream and butter.

2. Add the stewed tomatoes.

3. Then add the tomato paste, garam masala, garlic, ginger and sriracha. Stir to combine.

4. Combine the chicken and onion in the slow cooker. Sprinkle with the salt and pepper.

5. Pour the sauce over the top; stir to combine.

6. Then place the lid on the slow cooker and cook on HIGH for 4 hours OR on LOW for 7 to 8 hours. Stir once in the middle of the cooking process, to make sure nothing is sticking to the bottom.

7. Serve a generous helping with naan over a bed of rice.

8. Add a dollop of sour cream and a few cilantro leaves.


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