Butter Chicken (Crock Pot)

Prep Time
Cook Time
5h 20m
Ready In

"This yields a large quantity of sauce that freezes well, add in some cayenne for heat. Serve over hot steamed basmati rice."

Original recipe yields 8 servings


  • Serving Size: 1 (378.9 g)
  • Calories 494.9
  • Total Fat - 28 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 224.4 mg
  • Sodium - 961.4 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 6.1 g
  • Protein - 45.2 g
  • Calcium - 116.7 mg
  • Iron - 3 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.2 mg

Step 1

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

Step 2

Whisk broth with almond butter; pour into slow cooker.

Step 3

Cover and cook on low for 5 hours or for up to 8 hours.

Step 4

With immersion blender, pur?sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Step 5

Stir in sour cream.

Step 6

Serve sprinkled with cilantro.

Tips & Variations

  • Slow cooker/Crock pot



I scaled back using 400 grams chicken thigh fillets but due to dietary intolerance I had to cut the onion in large pieces so the DH could remove and not eat it so therefore could not blend as per recipe and as neither of care for coriander/cilantro it was omitted otherwise made as per recipe served over rice and thoroughly enjoyed. Thank you Chatty Cathy made for What's On The Menu at FF&F.

review by:
(13 Nov 2020)