Slow Cooker Butter Chicken

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Chicken breast meat cooks with tandoori masala and garam masala in a sauce of coconut milk and tomato in this tasty Indian classic.

Modified from: Slow Cooker Butter Chicken

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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Melt the butter and vegetable oil in a large skillet over medium heat.
  2. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
  3. Stir in the curry powder, curry paste, tandoori masala, garam masala, chili powder, fenugreek and tomato paste until no lumps of tomato paste remain.
  4. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
  5. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency.
  6. Remove and discard the cardamom pods before serving.


This was so good and didn't stink up the house. I used 6 chicken breasts and doubled the sauce. I made it up the night before so I didn't fry the chicken and spices. I'm sure it would have be...