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Slow Cooker Butter Chicken Curry with Tomatoes

Slow Cooker Butter Chicken Curry with Tomatoes

Sara Coleman
This effortless slow-cooker version of the classic Murgh Makhani features tender chicken thighs simmered in a rich, velvety tomato cream sauce infused with aromatic Indian spices. It is the perfect set-and-forget meal that delivers restaurant-quality depth of flavor with minimal prep.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 415 kcal

Ingredients
  

Ingredients

  • 2 lb boneless skinless chicken thighs cut into 1-inch bite-sized pieces
  • 1 cup tomato puree unseasoned canned tomato sauce
  • 1 large yellow onion finely diced
  • 3 tbsp unsalted butter cut into small cubes
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 tbsp garam masala high quality blend
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 0.5 tsp cayenne pepper adjust for heat preference
  • 0.75 cup heavy cream full fat for best texture
  • 0.25 cup fresh cilantro chopped for garnish

Notes

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Freezing: You can freeze this curry, but the cream may separate slightly upon reheating; stir vigorously to recombine. Make-Ahead: Sauté the onions and spices in a pan for 5 minutes before adding to the slow cooker for an even deeper, toasted flavor profile.