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Time to add a little flavor to your weeknight dinner routine, Slow Cooker Butter Chicken style! The savory, creamy sauce is richly spiced (but not spicy), the chicken is plump and juicy, and the veggies are sneakily hidden.

Two Staub casserole dishes of Slow Cooker Butter Chicken

This tasty butter chicken is the crockpot version of my Instant Pot Butter Chicken, and stovetop Indian Butter Chicken, which are some of the most popular, highest-rated recipes on my website. It has an authentic Indian flavor, but you can find all of the ingredients at an average grocery store, and you’ll need no more than 15 minutes to prep it.

If you’ve never had authentic Indian butter chicken (or Indian food in general!), this Slow Cooker Butter Chicken is a recipe to try. After a few bites, you’ll have the same reaction I did during the month I spent traveling through India: L-O-V-E.

The depth of flavor found in authentic Indian cooking is striking. Every bite reveals nuances, and the more of it you eat, the more you start to crave it. Try my Chicken Tikka Masala for another flavorful Indian recipe!

I could barely get this Slow Cooker Butter Chicken transferred to a container, because I kept sneaking bites of it out of the slow cooker. By the time I’d used a piece of naan bread to wipe the corners of my crockpot clean, dish soap was nearly unnecessary.

This easy crock pot recipe yields a good amount, so if you need butter chicken for a crowd, look no further. It’s also stellar leftover, so you can make it tonight, then enjoy the leftovers for healthy lunches and dinners later in the week.

A crock pot full of Slow Cooker Butter Chicken

How to Make Legit Slow Cooker Butter Chicken

This shortcut version of an authentic Indian butter chicken recipe uses everyday ingredients, but it tastes like the BEST butter chicken and reminds me of what we ate in India.

Here’s what you need to make it.

Start with:

  • Chicken. I opted for a slow cooker chicken breast recipe, but you can certainly use this same recipe to make butter chicken thighs if that is what you prefer.
  • Cauliflower. WHAAT?? YES! This is my sneaky addition to turn this into a healthy crockpot recipe. The cauli florets mix seamlessly with the pieces of diced chicken. Once they are coated in the creamy butter chicken sauce, you’ll be smitten and thanking yourself for your wholesome meal prowess.
  • Ginger, Garlic, and Onion. The backbones of fresh flavor. Don’t skimp here! I promise the mincing is worth it.

Indian Butter Chicken made in the slow cooker and served with naan

Easy Slow Cooker Butter Chicken Sauce

Next we move on to the items that give the butter chicken sauce boss flavor.

Think that in order to make slow cooker butter chicken easy, you need to use premade sauce? Think again!

This simple homemade sauce cooks right in your slow cooker and beats anything you’ll find in a jar.

  • Garam Masala and Curry Powder. Each of these are blends of multiple spices and can be found at most grocery stores. Indian food is renowned for packing myriad spices into every recipe. Using spice blends like these two means you get max flavor teaspoon-for-teaspoon, with less effort (and fewer ingredients to buy!).

If you prefer to order these spices online, you can find garam masala here and curry powder here.

I know it can be annoying to add a new spice to your collection. BUT once you own them, it will open up an entirely new genre of recipes for you. To get you started, check out these reader favorites: Tofu Tikka Masala, Instant Pot Chicken Tikka Masala, Instant Pot Lentil Curry, Slow Cooker Chicken Curry, and this slow cooker Red Lentil Curry.

  • Tomato Sauce. Easy-peasy.
  • Tomato Paste. A can of tomato paste is one of the most impactful, inexpensive ways to add mega flavor instantly.

Bonus: This Slow Cooker Butter Chicken recipe uses the WHOLE CAN of tomato paste, so you won’t have an odd orphan amount lurking in your fridge.

Slow Cooker Butter Chicken in a Crock Pot

  • Butter and Half-and-Half. But less than you think! If you’ve ever had Indian butter chicken in a restaurant and wondered why it tasted so decadent, these two ingredients are why. After playing around with different amounts, I found that I could significantly reduce the amount of both, without losing the signature creaminess that makes butter chicken delish.
  • Greek Yogurt. My trick addition to make this Slow Cooker Butter Chicken healthy. It packs protein and is ultra creamy.

A crock pot full of Slow Cooker Butter Chicken

Recipe Variations

  • Slow Cooker Butter Chicken and Potatoes. Another way to make your slow cooker butter chicken and veggies! Swap all or part of the cauliflower for diced baby potatoes. For even more veggies, stir in peas at the end.
  • Vegan Slow Cooker Butter Chicken. Add more cauliflower and a can of chickpeas in place of the chicken. Use coconut milk, vegan butter, and a plain coconut-milk-based yogurt. If you simply prefer the flavor of slow cooker butter chicken with coconut milk, you can always use it for the half-and-half, even if you aren’t vegan.
  • Paleo Slow Cooker Butter Chicken (or Whole30 Slow Cooker Butter Chicken). Follow the vegan points above to make the recipe dairy free. You can also use ghee in place of the butter if you like.
  • Keto Slow Cooker Butter Chicken. This recipe is fairly keto friendly as written, since cauliflower is low carb. Feel free to make any other modifications you like!

Slow Cooker Butter Chicken served with naan

How to Store Leftover Butter Chicken

This recipe is exceptionally leftover friendly!

  • Store extra crock pot butter chicken in the refrigerator for up to 4 days or freeze for up to 3 months. I like to keep the butter chicken portion separate from any leftover rice.
  • To thaw frozen butter chicken: Place the container in the refrigerator and let thaw overnight.
  • To reheat: Mix your desired portion of rice and butter chicken. Warm gently in the microwave.

Serving Slow Cooker Butter Chicken

The beauty of Slow Cooker Butter Chicken and Cauliflower is that it gives you every food group in one, so you don’t need an extra side!

  • We like to serve our butter chicken over rice or with Homemade Naan bread.
  • If you are looking to make the recipe low carb (or need the butter chicken to be to keto, paleo, etc.), instead of rice, serve it with cauliflower rice. If that feels like cauliflower overload, you can omit the cauliflower from the recipe and use a different vegetable, or swap extra chicken.

Ready to get cooking? I hope you love this Slow Cooker Butter Chicken, and I’d love to hear from you! Let me know what you think of the recipe in the comments section below.

If you love this slow cooker chicken recipe, be sure to check out my full list of healthy crock pot chicken recipes.

Slow Cooker Butter Chicken

4.86 from 98 votes
This rich, creamy Slow Cooker Butter Chicken has the taste of authentic Indian butter chicken, made easy and healthy with everyday ingredients and veggies!

Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 10 minutes

Servings: 6 servings


  • 2 pounds boneless, skinless chicken breasts about 4 medium breasts
  • 1 tablespoon coconut oil
  • 1 small yellow onion diced (about 1 cup)
  • 1 tablespoon minced fresh ginger
  • 4 cloves minced garlic about 4 teaspoons
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon kosher salt
  • 1 (6-ounce) can no salt added tomato paste
  • 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
  • 1 (14-ounce) can tomato sauce
  • 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
  • 1/2 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
  • 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

For serving:


  • In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
  • Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
  • Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
  • At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
  • Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.


  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.


Serving: 1of 6Calories: 346kcalCarbohydrates: 19gProtein: 39gFat: 13gSaturated Fat: 7gCholesterol: 115mgPotassium: 1466mgFiber: 5gSugar: 10gVitamin A: 1115IUVitamin C: 60.8mgCalcium: 102mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Sam, I don’t find it spicy—there are lots of spices, but none really pack any heat, and it’s definitely got the creaminess of the half-and-half and yogurt. I hope your whole family loves it!

  1. This sounds wonderful but I don’t have  a slow cooker. Can I prepare this dish on the stove top or in the oven?

    1. Hi Kathy, yes, I think you could do it on the stovetop! I’d recommend cubing the chicken first to make simmering/stirring easier. If you decide to give it a try, I’d love to hear how it goes.

    2. Mom & I made this tonight and it was very good. After reading the comments about the spices being too much combined with a super sensitive tongue, we reduced all the spices by ⅓ as a precaution. It was warm but not spicy if anyone else is interested. I used 1T Curry powder
      2t garam marsala
      & 1t chili powder. We served it over quinoa & added peas for extra veggies. Next time I might try it with the full amount of spices.4 stars

    1. Can somebody please tell me what tomato sauce is? I’m in England and tomato sauce is Ketchup!! I have googled it but it’s still not clear! I think tomato paste is tomato puree?! This recipe sounds delicious and I really want to try making it.5 stars

      1. Hi Dolly~
        In Australia tomato passata is the most similar thing I’ve found to American tomato sauce. Not sure about England – but if passata is a thing there you could give that a try.

      2. I didn’t have tomato sauce so I added a can of diced tomatoes instead, and I thought it was delicious and I liked the chunks! (maybe a bit runny, but I served it on top of jasmine rice and it just sopped up the extra sauce – – this is a really delicious recipe! – and I definitely encourage the full fat coconut milk over the 1/2 and 1/2. great flavors!

  2. I’m making this TOMORROW!!! I’m so excited to make it!! I’m going to sub in potatoes over the cauliflower, do you recommend 4 1/2 cups in its place? Our family LOVES your recipes and I’m excited to try these new flavors with my kids!! :)

    1. Hi Trish! I haven’t tried another vegetable, but that should work as long as the potatoes aren’t cut super small. If you decide to experiment, I hope you enjoy!

      1. This was amazing! I cant believe I actually made something so delicious!! :) I kept the potatoes a little bigger than 1 inch chunks and everything was done at the same time! Thank you SO MUCH for this recipe! My daughter and husband liked it too! YAY!5 stars

  3. Looks amazing! Before I give it a try, I have two questions:
    1) I’m okay with the coconut milk, but I never use coconut oil and don’t want to have a huge jar left over. Can I use vegetable or another oil instead? How much?
    2) similar with the ginger–can I use dry? How much?

    Thanks in advance! I’m looking forward to trying this one out.

    1. Hi Liz! You can certainly swap a different oil. I’d use the same amount. Dried ginger will be a different flavor, so I’d recommend sticking with fresh if at all possible. I hope you love the recipe!

    1. Hi Gabby, you can just let it cool for a few minutes with any heat off. If it’s not piping hot, the yogurt is less likely to curdle.

  4. My family loved this!  I added a little extra coconut milk because the sauce was extremely thick.  Thanks so much.5 stars

  5. This looks delicious.   What might be  good substitutions for the cauliflower. Two immediate family members cannot eat cauliflower.  I am trying to load up a freezer with pre-cooked meals ahead of a total shoulder replacement. Hubby is helpful with household chores, errands, and cleans up the kitchen every night but he doesn’t cook! 


    1. Hi Cindy! You can swap the cauliflower in this recipe for sliced baby potatoes. I hope you love the recipe, and I’m wishing you all the best with your surgery!

    1. Laura, honestly I think that would be tough. I’d do chicken thighs and make sure you have a slow cooker that switches to “keep warm”. You could also make it the day before, then just reheat it when you get home. I hope that helps!

  6. I am so loving your recipes Erin! Thank you. This one had amazing flavor, but even as spice lovers who have traveled in India, we found it incredibly hot. What did we do wrong? Are these 2 really meant to be tablespoons? 1 1/2 tablespoons curry powder, 1 tablespoon garam masala. Seemed a lot but we went for it and yet it was so hot despite others saying this recipe is mild. We made our own tomato paste by blending tomato and water, could that have impacted it somehow as it also came out very red and not the typical yellowy orange of butter chicken and in your pics. Please help so we can start making it again!

    1. Hi Abigail! Every brand of curry powder/garam masala is a bit different. Yours may have had something very spicy in it. If you try the recipe again, I’d recommend using a different brand. It definitely should not be that spicy! To help with your leftovers, I’d suggest toning the spice down with some Greek yogurt. I hope that helps!

    2. This sounds like  red curry pst was user (extremely spicy). The McCormick curry powder has an orangey/yellow look to it. Whereas red curry is extremely red as described above

    1. Hi Michele! I have not tried this recipe with frozen cauliflower, but you could experiment by letting it thaw first and adding it as the recipe suggests. You may be able to skip step 4, if your cauliflower is already tender by then. I hope this helps!

  7. I’ve tried to make butter chicken before and it was just not good. So, I was a little nervous to take this on but it turned out absolutely WONDERFUL! I didn’t change a thing and it was so yummy, my husband loved it too! I’m about to go make it again for dinner tonight and I think the only thing I’ll do differently is that I might cut the chicken into chunks before I put in the crockpot (and decrease the cooking time a bit) so that it resembles real butter chicken a bit more in terms of texture with chunks of chicken. Can’t wait for dinner!5 stars

    1. YAY! I’m so happy that you enjoyed this recipe, Meredith! Thank you for taking the time to share this kind review!

  8. I made this yesterday and it’s SO GOOD! The leftovers are even more incredible. This is one of the most flavorful from scratch curries that I’ve made! I had three huge chicken breasts and they all cooked up perfectly in only 4 hours on low. So for a slow cooker meal it was relatively quick. I love how healthy it is too!

    I served it over cauliflower rice so substituted three bell peppers for the head of cauliflower. I was worried they’d get mushy but they turned out perfectly.5 stars

    1. Thank you for taking the time to share this kind review, Emily! I’m so happy to hear that you enjoyed the recipe!

  9. I made this for game night (with 10 hungry mouths to feed!) so I doubled the recipe. It turned out AMAZING! It was a little different than butter chicken I’ve had in restaurants, but it is so delicious. Everyone approved and wants me to make it again next time! I served it over basmati rice that I fried in butter, cumin, a little gram masala and finished with my sage and mushroom olive oil from my local shop.

    I used a package of frozen, diced cauliflower. Cooked it as per package instructions and added it, and it came out great. You could also add the reduced cauliflower with the actual rice to get more out of 1 serving.5 stars

  10. Made this with frozen cauliflower and added some potatoes—wowie! Such great flavor the first night and yummy leftovers, too. Thanks for such a tasty and easily prepared meal! 5 stars

  11. LOVED this recipe!!! I followed it exactly, but the chicken breasts ended up basically being shredded once I tried cutting them. Is it better to cut them raw first? Not sure how to avoid it!5 stars

    1. Jenna, you could try using a sharper knife to dice them, but the chicken is super tender, so some shredding sounds pretty normal. GDon’t cut the chicken first or it will dry out. lad you enjoyed it!

  12. Currently in the process of cooking this, but you’ve neglected to tell what I do with the coconut milk within the recipe steps.

    1. Hi Adam! It’s actually in Step 5; see where it says to stir in the half-and-half (the coconut milk is a substitution option).

  13. So, I came for the slow cooker butter chicken recipe but turns out I could just stay and watch all the videos…. they all look so amazing. I will be back to try them all!
    ps – I’ll let you know how the butter chicken turns out :)

  14. The directions were confusing. It says put “chicken pieces” into the crockpot so I cut up the raw chicken into pieces but then at the end it says to cut it up after.

    1. Hi Christina, I apologize that the directions were confusing for you. I hope you were still able to enjoy the recipe!

  15. So my husband kind of screwed up the directions on this and we ended up with shredded butter chicken. But man was it ever tasty!!! It made amazing leftovers too that I brought to work and enjoyed for days. Super easy and super yummy, we will definitely be making this again. 5 stars

  16. I was really disappointed with this recipe. I followed it exactly and it tasted like tomato soup with milk – my least favorite food. 1 star

    1. Hi B, I’m sorry to hear that this dish wasn’t to your tastes. I (and lots of readers) have loved the flavors in this recipe, so I really wish you would’ve enjoyed it too!

  17. I printed this recipe as well as pinned it. Cannot wait to try this! We have not had Indian food in some time, so this will be a treat. Thanks!

    1. Hi Lindsey! You can certainly use frozen chicken breasts, but you need to thaw them first. Otherwise, the chicken may spend too long at room temperature and become unsafe to eat. I hope this helps!

      1. Why can’t you use frozen chicken breasts in a slow cooker for this recipe? How is the chicken at room temperature if being cooked in the slow cooker?

        1. Hi Katie! Since the chicken will be thawing as it’s slow cooking, it could spend some time at room temperature, which is when there’s a potential for bacteria to grow. I hope this helps!

  18. Hi Erin! In my local grocery stores/Walmart in my town don’t carry fresh ginger. I found a tube of “ginger paste” they claim is equivalent to minced fresh ginger. I know minced garlic in a jar can become bitter when used in cooking, do you know if this paste would work? It has other ingredients like glycerin, dextrose, & fructose. I can get fresh ginger out of town but thought I’d ask. Thank you!

  19. Delicious! Only added a little extra kosher salt to taste at the end. It didn’t really need it, but to my taste, I liked a little more salt. Bright and yummy flavors, and I served it over jasmine rice. It was addicting I kept scooping pieces out to snack on before I plated it. 5 stars

  20. Could you please clarify the tomato sauce – as in ketchup or tomato sauce like passata or pasta sauce 

    1. It is actually more like plain, unflavored blended tomatoes Stephen. You’ll find it in the canned section next to the diced tomatoes.

  21. I made this tonight and tried it before I put the yogurt in it and it was soooooo good. I decided to put the yogurt in because that’s what the recipe called for and I honestly regret it. Before it tasted like butter chicken I had from an Indian restaurant. The addition of the yogurt really changes the taste to more sour. I personally don’t prefer it and will forgo it in the future. I know everyone’s taste buds are different though. 4 stars

    1. Thank you for sharing this review, Ashley! I’m sorry you didn’t enjoy the addition of the yogurt, but I hope it will go better next time if you leave it out!

    1. Hi Mia! The tomato sauce is important for both flavor and texture, so that’s the ingredient to use here.

  22. Love this recipe, I’ve made it a few times, I add extra coconut milk ( we like it saucy) and we also double all the spices, and add hot paprika as we love our butter chicken spicy. My husband isn’t a fan on cauliflower so I add pumpkin to it instead. 4 stars

  23. Hi , 
    I couldn’t find the step where you added the coconut milk? I chose to add when I took out the chicken to let it cool. 
    Where should I have added? 
    Thank you!x 

    1. Hi Lauryn! I used the half-and-half option when I made the recipe, so you’ll use the coconut milk when you see half-and-half listed in the instructions. I hope this helps!

  24. just making this now – when do you add the coconut milk? – I can’t see any where that tells you.



    1. Hi Katie! I used the half-and-half option when I made the recipe, so you’ll use the coconut milk when you see half-and-half listed in the instructions. I hope this helps!

  25. Hi! I’m confused with the Tomate paste and tomato sauce! 

    In step 1 it states to add the paste with the spices.
    In step 2 it says top it with the tomato sauce? 

    In the ingredient it states – 1 6oz tomato paste and 1 can of tomato sauce. So I threw everything together in the beginning, covering the cauliflower. 

    I don’t know if this was correct? It’s all in my crockpot now, doing it’s thing!

    1. Hi Melinda! In Step 1, you should sauté the onions, ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste in a skillet on the stove. In Step 2, you should add the onions (with the tomato paste) to the slow cooker and top them with the chicken and cauliflower. Then, you pour the tomato sauce over the top of it all. I hope this still turned out delicious for you!

    1. Hi Mariko! You can leave them out and just put the spices right in the slow cooker. I think it will still be a yummy recipe!

  26. Im going to make this tomorrow for a group of friends – also confused about the “half and half” and tomato sauce?! Making in Australia :)

    1. Hi Emma! Half-and-half is a blend of whole milk and heavy cream, and it helps thicken the sauce and make it creamy. If you don’t have access to half-and-half, you can use full-fat coconut milk instead. I hope this helps and that you enjoy the recipe!

  27. I have cooked this twice on stovetop. I marinate the chicken the night before using ½ cup plain yogurt, 2 Tbsp ginger garlic paste, 2 Tbsp chili powder, 1 tbsp garam masala. 1 Tbsp salt, 1 Tbsp turmeric & 1 Tbsp cumin. Cook @ 350°F for 20-30 minutes, or until chicken reaches 165°F. Once cooled, cube and keep to the side until close to end of recipe. 
    Going back to recipe, I cook according to stovetop directions, then instead of moving to slow cooker, I add in the cauliflower and tomato sauce and let it simmer until cauliflower is tender. Then I add the coconut milk, yogurt and chicken.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Skylor! Thank you for sharing this kind review and your adaptations!

  28. This was amazing! We love Indian food! I omitted the cauliflower rice and used Basmati. I also used diced tomatoes in sauce, instead of just tomato sauce. I also added frozen green peas the last 20-30 min of cooking. I used heavy cream instead of half and half. I also used sour cream instead of Greek yogurt. Thanks for sharing this recipe. We will for sure have this again.5 stars

    1. Hi Lauren! You can but you will have A LOT of sauce. If you are OK with that, please feel free; you could also try adding an extra chicken breast or two.

  29. This is my all time favorite butter chicken remove!! Everyone in my family devours it too. I precut the chicken partially thawed to make dinner even we quicker and use the instant pot so I can sauté and slow cook it all together. It’s so nice to prep dinner in 10 minutes and have an amazing meal that makes us feel like we’re eating at our favorite restaurant. 5 stars

  30. We are vegetarians, so I made this, substituting two cans of garbanzos for the chicken, then served over quinoa. It is fantastic! 5 stars

    1. Hi Timothy! Yes, you can leave the slow cooker off for this step to let everything cool. I hope you enjoy the recipe if you try it!

  31. This was fantastic! Everything we wanted it to be…warm, comforting and saucy. I did convert it to the instant pot but that’s just because I ended up making it on a day when I had to go into the office so I was short on time. Other than that, followed the recipe to a T and it was super good! 5 stars

  32. Can I just cut the chicken into pieces while it’s raw  instead of doing it after it’s cooked ?

    1. Hi Cynthia! I haven’t tried making the recipe this way, but other readers have had success with it. Since the pieces will be smaller, you’ll want to check the chicken for doneness much sooner. I hope this helps!

  33. My family loves this recipe (ages 10, 4 and 2). I do make a couple adjustments: I am vegetarian so takeout the chicken and add some cooked chicken on the kids plates with sauce poured over top,  boil chopped potatoes separately and  stir in at the end, and add a can of chickpeas. I also ran out of tomato sauce and used a can of tomato paste and added extra coconut milk/water to add some moisture.5 stars

  34. Hi for anyone making this in Australia – canned tomato sauce is sold as tomato puree in Australia, available in Coles and Woolworths etc. Generally found in the same aisle as pasta sauce. To substitute half and half – either just use light cream (make sure its a brand that says ‘for cooking’) – this will have a higher fat content than proper half and half but it works and tastes delicious. We have also made this by measuring out a bit under half a cup of light cream (measure about 3/4 of the 1/2 cup) then top up with skim milk and mix. This gives a fat content that is closer to true half and half and still works a treat.

  35. Can I substitute roasted garlic pasta sauce for the tomato sauce and tomato pasta. I don’t have the latter on hand. I have made this many times and it’s delicious every time!!!!! :)

    1. Hi Melissa! This would be an experiment, and it may alter the flavor of the sauce. If you decide to play around with it, I’d love to hear how it goes!

  36. LOVE this recipe! It is a favorite in our house! It is easy to make, great for meal prep, DELICIOUS, and the ingredients are easy to find in the store and provide a lot of healthier alternatives compared to other recipes. I use coconut milk when I make it :)5 stars

  37. I made this today and it was amazing! I love Indian food, but my family (including 2 young kids) is not quite as adventurous. I used slightly less of both Indian spices because of that, and everyone loved it,  including my very picky 2 year old! This made enough for dinner tonight, I saved some for myself for lunch tomorrow, and was able to put an entire additional family sized dinner in the freezer. Thanks for the great recipe! We will definitely make this many times. 5 stars

  38. This turned out amazing!! My husband really loved it as well. Going into the rotation for sure. Great work Erin and Go IRISH! 5 stars

  39. I am so excited to try this! I’ve recently had to go soy and dairy free while BFing my daughter! So yummy creamy dinners are tough! So keen to see how this tastes tonight! It smells Ah-mazing in my slow cooker right now! Thank you so much for including tips to make it Dairy Free! 5 stars

  40. Made this yesterday in my oven crock. My house smelled fabulous all day! We don’t have any Indian restaurants in our area so I am always looking for recipes to try, this was a major hit! Even my picky eater who hates cauliflower loved it!!5 stars

    1. Hi Pat, yes, I think you could do it on the stovetop! I’d recommend cubing the chicken first to make simmering/stirring easier. If you decide to give it a try, I’d love to hear how it goes.

  41. So easy, so flavorful, so filling! Even my 6 and 3 year olds loved it! I followed the recipe exactly, except that I did one lb of chicken thighs and one lb of chicken breasts (instead of all breast). The things mostly fell apart on their own and didn’t need cut. I cut the cauliflower pretty small because no one in this fam is crazy about cauliflower except me – and no one even noticed it in there lol!5 stars

  42. Hey… this receipt looks great till you read the instructions and realize “uhhhh when do I add the butter or coconut milk?” I’m sure it’s a great receipt but maybe if a little more time and effort was put into the instruction it wouldn’t be so bad?

    1. Hi Tom! I’m not sure where you are seeing the miss? The recipe is half-and-half OR coconut milk (when to add it is mentioned in step 5). Butter is listed in Step 2. Let me know if you need more clarification. Happy to help and hope you enjoy the recipe!

  43. This is a great recipe! I have had authentic and this is on point! Bought garlic naan bread to serve it with… amazing!5 stars

      1. I made this today for my family. They loved it. Only thing I did differently was cut the chicken up into smaller pieces before hand. Was delicious.5 stars

  44. I’m confused; there doesn’t seem to be a mention of when to add the coconut milk, but it’s in the list of ingredients. Nobody’s commenting on it so maybe I’m being blind

    1. Hi Eloïse! The recipe calls for half-and-half OR coconut milk, and half-and-half is what’s listed in the instructions (when to add it is mentioned in step 5). I hope you enjoy the recipe!

      1. Hi Sylwia! The recipe calls for half-and-half OR coconut milk, and half-and-half is what’s referenced in the instructions (it is mentioned in Step 5). I hope you enjoy the recipe!

  45. Erin,
    I have made this recipe several times. I live a keto lifestyle and before you published the keto version of this recipe, I just substituted heavy whipping cream and full fat greek yogurt as the last two ingredients and everything else is prepared as you suggest. Don’t skip the fresh cilantro, it brings it over the top even though it is over the top just as it is. This is totally amazing and a keeper for sure and I make a keto naan bread to serve with. So yum. Thank you!5 stars

  46. Best butter chicken recipe! Highly recommend :) I even added a little red wine after the tomato paste to deglaze the pan.5 stars

  47. I’m sorry but I don’t see where to add the butter. I’m assuming it’s at the end with the half and half but wanted to make sure. So will you please tell me when to add the butter. Thanks!

  48. Excellent and authentic tasting butter chicken! Made as outlined but doubled and cooked I. Two slow cookers to feed our family and we have left overs for 2 more meals!! I hadn’t had with cauliflower in but was brave and this is a good addition. Thanks again!?5 stars

  49. Amazeballs!!!
    This is the best Butter Chicken recipe and it’s it’s in a crockpot! Easy, no fuss, and quick clean up and even my picky husband loved it. I also like how cauliflower is snuck in. This is now my go to for Butter Chicken. I made the recipe exactly as written except for a bit less chili powder because I’m a lightweight and I don’t like spicy. Chicken was fall apart tender and so was the cauliflower. A big thank you for making my life easier tonight.5 stars

  50. I didn’t have regular curry so I used red curry instead, and this was absolutely delicious. I’m going to try your chicken tikka masala next!5 stars

    1. Hi Christine! I actually have an Instant Pot Butter Chicken recipe on my website that you can try. I hope you enjoy it!

    1. Hi, I’m sorry to hear that this dish wasn’t to your tastes. I (and lots of readers) have loved the flavors in this recipe, so I really wish you would’ve enjoyed it too!

  51. Hi! I felt like this recipe had a lot of potential, and in the first taste there’s something there, but then the flavor just falls a bit flat for me. Based on the reviews, I have a feeling it may just be me and my own tastes when it comes to curries, as I did follow the recipe to a T. But I was wondering if you might have any suggestions for a situation like that, so if I do try to make it again I’ll really experience the flavors.3 stars

    1. I’m sorry to hear that this dish wasn’t quite to your tastes, Kasey. If you prefer your curries to have more spices, you could add more next time for increased flavor. I hope this helps!

    2. I’ve always been taught to add cinnamon sticks, bayleaves and cardamom to my Durban masala as well as salt.
      It may be what you were missing

  52. Hello,

    I’m a bit confused on step 1…Are we adding all of the spices and sauce to the onions in a different pan?? Or in the crockpot

    1. Hi Sylvia! You’ll use a nonstick pan on the stovetop in Step 1, then you’ll transfer the mixture to the slow cooker in Step 2. I hope this helps!

  53. I noticed that a lot of people are asking when the coconut milk gets added… Perhaps you could put it in the recipe in parentheses (or coconut milk)?

  54. Easy to make and absolutely delicious. It is a favorite of my entire family-even our 9 and 11 year olds. Definitely in our rotation of meals!5 stars

  55. Erin,
    Thank you for a great recipe! I actually was looking for a butter chicken recipe for my thermal cooker and couldn’t find one. I used your recipe instead…except that I scaled up to 9 servings and sautéed my chicken and got the pot at a lively simmer for a few minutes before transferring to my Thermos Cook and Carry for about 6 hours. One of my daughters doesn’t like things too spicy-hot, but everyone cleaned their plates. This recipe is a keeper, and if you have a thermal cooker, it is beautiful in it (I did cook my chicken a little too much as I just wanted to be sure it was done, but it didn’t dry out at all). Great recipe!! We had naan and a raita with it. Awesome! I also will note that this seems a lot lighter than our local Indian restaurants, but very flavorful!5 stars

  56. Soooo delicious given how simple this is to make. Tastes even better the next day!! This dish is a regular in our home now!5 stars

  57. This dish is delicious, my whole family(who are very fussy), loved it! I added a cinnamon stick, cardamom pods and bay leaves because I love my spices. My 5 year old loved it so much, he had to go wash the chili out of his mouth after finishing the whole bowl! Definitely putting this on rotation this winter, minus the chili :)5 stars

    1. Is it possible to replace the coconut milk with something else? My son and I don’t get on well with coconut anything! Thank you!

  58. This recipe is perfect for our family. We all love butter chicken though find most recipes too heavy and even uncomfortable on occasion. This was so simple, flavoursome and say really well in our tummies. Not one of us has had a problem and feel very comfortable with the lightness of the recipe which did sacrifice flavour, texture presentation. 🙏5 stars

        1. Hi Rebecca! No I’m sorry, it’s not the same. I would try to look for something like tomato passata. Hope this helps!

    1. Hi Pauline! Half-and-half is simply a mixture of half whole milk and half cream. If you are in the US you can buy it in the dairy section of the grocery store. Hope this helps!

  59. I’ve made this dish twice (with minor modifications) and my whole family has enjoyed it. I’ve added a small amount of turmeric and used 1/8 teaspoon of extra hot Indian red chili powder (in place of the chili powder listed). I’ve achieved a good level of spice that all family members seem to like. Thanks for an outstanding recipe that I’ll make over and over!5 stars

  60. It’s a keeper-Just made this recipe. Was delicious, even though I accidentally was heavy handed with the chilli my 3 kids couldn’t resist and came back for seconds!5 stars

  61. Currently got this going right now, and it SMELLS SO GOOD. Easy ingredients. However I’m in a small mid-west town so the garam masala was impossible to find. I just used 4 parts cumin, to one part all spice. (4tsp cumin + 1tsp all spice = what you’ll need)!5 stars

    1. Hi Suzie! I’ve only tested this recipe as written, so I am unsure if you can use bone-in chicken breast! If you decide to experiment, let me know how it goes!

  62. Surprised how little flavor this had. It was just not rich enough to be butter chicken I am used to. Followed recipe all the way…3 stars

    1. I’m sorry to hear this wasn’t what you hoped for, Cdawe. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

    1. Hi Miss T! You’ll see when to add it in Step 5 of the directions located in the recipe card. Hope you enjoy it!

  63. All my 3 children loved this recipe, even my picky husband who was very skeptical because he has worked in 5 star hotels and restaurants in Sydney and overseas in Malaysia and France, just to name a few! Love, love, love it..Going to cook it again tonight. Thank you so much very delicious5 stars

  64. I really would like to make this dish – but I’m concerned that using garam masala and curry powder (which I know are key spices to this dish) will be too spicy for my kids. How can I adjust this recipe so that it is palatable for my 8, 6, and 20 month old girls?? Thank you!

    1. Hi Kate! Typically curry powder and garam masala are warm spices but not hot spicy (this will vary in brands that you buy) The “spiciness” will come from the chili powder. As far as what best fits your family and your kids will depend on you so I suggest that you will need to play around the flavors and seasonings because all tastes are different. Hope this helps!

  65. I followed this recipe tonight and added some frozen peas toward the end. I realized after we were already eating that I had forgotten to add the yogurt (oops) but it still turned out great! The whole family enjoyed this meal. I really appreciate that its not as oily and heavy as the butter chicken we get from a local restaurant. I loved the flavors in this. The only thing I would possibly want to change is to find a way to make it a little spicier/hotter. What could I do to make it spicier? I thought about adding more chili powder but was afraid it would end up tasting too much like chili. If I can’t find a good way make it spicier, I will just continue to follow the recipe because it is really tasty! Thanks for another great recipe!5 stars

    1. Hi Lauren! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tried it myself but if you don’t want to add more chili powder, maybe some red pepper flakes! I don’t think it would change the taste too much!

  66. Hi Erin! I’m in quarantine so can’t go to the store and only have coconut greek yogurt. Will this be ok or will the coconut be too overpowering?

    1. Hi DeAnn! I am not sure how much of the coconut flavor would come through. If you decide to experiment with it, let me know how it goes!

  67. This was so good! I am dairy free so used vegan butter and didn’t do yogurt but doubled the coconut milk instead. I also added peas at the end. So good even with these changes!5 stars

  68. As someone who rarely eats chicken because I don’t like the taste, I made this recipe and it is DELICIOUS, full of flavour but not spicy at all this will definitely be a staple, easy, cheap and delicious5 stars

  69. Made this for dinner tonight and loved it — so delicious. Having never had any Indian food before, loved it so much will defiantly made it @gain!5 stars

  70. Erin, I am planning on trying this tomorrow. I want to point out that onions are not in the ingredient list, but step one has us frying onions. I’m surprised this isn’t mentioned in any of the comments. Step one says, “the onion,” so I assume one whole onion. Vidalia? White? Red? Thought you might want to know. The recipe looks delicious!

    1. Hi Deborah, onion is #3 on the ingredient list in the recipe card. Hope you enjoy the chicken!

  71. This might be the most delicious thing I’ve made in a crockpot!! The flavors were reminiscent of my favorite Indian takeout. Perfectly spiced! Definitely a winner, thank you!5 stars

  72. I have been trying a lot of easy prep and cook meals for our busy lifestyle and this recipe took me by surprise. I have a picky fiance and was hesitant to introduce this to him but the chicken came out so tender and the flavors were amazing he had 3 servings! He’s allergic to coconut so I subbed out the coconut oil for canola oil and used half and half. Since I used half and half I added more seasoning and a little cayenne to make sure there was strong flavor and a little heat.5 stars

  73. Hi! I made this recipe and absolutely loved it!!

    The only thing was when I first made it I found it to be very strong tasting and almost had a bitter taste. I did some googling and they said that can happen with too much spices. I used maple syrup to offset it and then it was delicious!! I am going to make it again and plan to use less spices, do you have a recommendation for less? Thanks :)5 stars

    1. Hi Sarah! The amount of spices has worked well for myself (and others), but we all have different taste. I would just play around with the amount that would suit your needs. So glad you enjoyed the recipe!

  74. Very, very good! Added 2 thai chili’s and sriracha to make it about a 3 spice level. I also found myself adding more salt however I did use almost 3# of boneless skinless chicken thighs. I also seasoned my chicken with turmeric, s&p, onion powder. Good even on its own without rice- had it with green beans. Thanks for the wonderful recipe!5 stars

    1. Hi Keani! I’m sorry, I don’t really understand your question. Which step of the recipe are you referring to?

  75. Hi!
    Just wondering if you can clarify the tomato sauce ingredient?

    Do you mean tin tomatoes by any chance?
    14oz of normal tomato sauce seemed odd. But I’m not sure. I don’t want to ruin dinner :-)

    1. Hi Tiff! This is referring to a can of plain tomato sauce (not pasta sauce), which is essentially just pureed tomatoes. I hope this helps!

  76. Hi,
    Not sure if anyone has asked this but I’d love to use drumsticks- how long would I need to cook it?
    I’m leaving 5 stars as I know this will be fabulous like the rest of the recipes I’ve tried, thank you so much.5 stars

    1. Hi Pip! I’ve only tested this with boneless, skinless chicken and am not sure how long to good the drumsticks. If you decide to experiment, let me know how it goes!

    1. Hi Nicole! I have not measured this out in cups. The serving size is going to be 1/6 of the recipe.

  77. This recipe is *chefs kiss* delightful.

    Since moving to the Midwest from NYC, my friend and I have been on the journey for good Indian/Indian-American food. We have tried many different recipes for chicken tikka masala and butter chicken. They have fallen short. Every. Single. Time. I’d been told it was probably because I didn’t add enough spices. No. That wasn’t it. Then it was coconut milk vs. half and half. Nope. That wasn’t it. This recipe has me convinced it’s the fresh ginger. First time I cooked this – I did it exactly as the recipe described. Delicious (albeit a bit hot for my admittedly wimpy palate). The second time, I forgot fresh ginger, but I had refrigerated minced ginger so I used that. It wasn’t even CLOSE to being as good. Made it a third time – fresh ginger again – and… hypothesis confirmed. It’s the fresh ginger. Begrudgingly saved and packed some up for my friend (which was difficult as I wanted to eat it all), and she concurs. This recipe is where it’s at.

    TLDR: If you’re like me, and you’ve been struggling to get the right flavor for your butter chicken – look no further. This is it. And it’s delicious.5 stars

    1. Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review and feedback about the ginger! Definitely makes a difference!

  78. Super delicious! I threw in some frozen peas at the very end but otherwise made according to the recipe (I used half and half). Will make again!5 stars

    1. Hi Kayla, you probably could, but regular yogurt is not as thick and creamy like Greek yogurt so it may turn out different. If you decide to experiment, let me know how it goes.

  79. Loved this! Chicken was so tender and soft. Sauce so flavoursome!!! It was a big winner in my house. Kids loved it too ( a bit spicy but I can reduce the chilli powder I think).
    I’ve always wanted to cook a butter chicken from scratch – and this was a big winner!! Thank you!!
    Ps. I’m in Australia and I used tomato passata as the ‘tomato sauce’. As over here tomato sauce is the US ‘ketchup’ 🙏5 stars

  80. So glad I selected this recipe for my maiden voyage into cooking with Indian spices. The results gave me the confidence to know this won’t be my last! Everyone enjoyed it, which is a rare find in my house. Thank you for sharing this delicious meal. I also wanted to compliment you on your responses to those who critiqued/criticized your directions. I found them perfect, clear and appreciated the time you took to offer alternatives to some ingredients. Reading a recipe through thoroughly before beginning was the first rule I learned in cooking. Thanks again!5 stars

  81. Great recipe! A couple slight modifications I made – I pre-cooked the cauliflower and cut the chicken into chunks beforehand, cooked on high for 2 1/2 hours and then added some frozen peas and cooked for about 15 mins. Also accidentally used tomato paste that was seasoned with sweet basil, but the dish turned out delicious! I will definitely make this again.5 stars

  82. I don’t usually write a review for a recipe but this is the best slow cooker dish that I’ve ever made. I was a little skeptical since I need to sauté stuff at the beginning and I’m not a good cook. I subbed ground ginger instead of fresh, had pre minced garlic from the jar, used canola oil for the onions, did half chicken breast half thigh, and I used the coconut milk instead of half and half. Delicious. I’m getting ~ 7 servings out of this when I pair with jasmine rice. Thanks for the recipe. 5 stars!5 stars

  83. Hi I like Indian dishes. I would like to try out this recipe but I don’t have a slow cooker. I have an instant pot. Can I prepare this recipe using an instant pot? If not do have a similar version using an instant pot?

    Thank you

  84. I’m always looking for healthy crock pot that come together really quickly and this one fit the bill. I skipped the sautéing of the aromatics in step 1 for time and I didn’t miss it (though I’m sure it amplifies the flavor nicely). I left the crock pot on longer than called for and the chicken pulled apart easily without transferring to a cutting board. I used the whole head of cauliflower and it increased the volume tremendously. I wouldn’t have thought to use cauliflower like this and it was perfect. Lastly, I used a can of diced tomatoes instead of the sauce because that is what I had. In summary, I was short on time and supplies and this recipe was a beautiful and forgiving inspiration for dinner. Will make again. Thank you. It also freezes well!5 stars

  85. It says not to stir the yogurt in right away because it will curdle so do I turn off the crockpot let the chicken cook then add the yogurt then reheat the curry?

    1. Hi Tiffany, after it cooks in Step 4, you are turning off the slow cooker. Step 5, you’re removing the chicken when it is cool enough to handle and cut. Returning it to the slow cooker (everything will still be warm) adding in the half and half. Allow to cool for a few more minute, then add in the yogurt. At this point everything will still be warm enough for you to enjoy without having to reheat. Hope you enjoy it!

  86. Another fabulous recipe!!! We served with Naan. Cauliflower is a hard No for the mister so I simply roasted it and added to my bowl. We will make this again. I might try thighs just to change things up and I will add some chili flakes next time as we like spicey, but this is excellent as written. Thank you!5 stars

  87. I made this recipe on the stove last night and am having leftovers for lunch and I have to say it is OUT OF THIS WORLD!! It tastes even better the day after 😍 I didn’t add the cauliflower as I didn’t have any to hand, but it still came out amazing. I added some fresh spinach, chickpeas and a squeeze of lemon to the leftovers and HOLY EFF IT TASTES AMAZING!!

    Thank you so much for your wonderful recipes!5 stars

      1. Hi Lucy! I have the directions for cooking it on the stove in the body of this post: It should take no more than half an hour to make! Enjoy!

  88. I’m sure its even better if you prepare it the way the instructions say, but just had to comment to let all the busy moms out there know that chopping the chicken and dumping all but the coconut cream and yogurt into the crockpot and cooking it for 6 hours then unplugging your crockpot and adding the coconut milk and yogurt as instructed absolutely works. Yum yum5 stars

  89. This came out soooo amazing, even my 1 year old loved it! I ended up using coconut milk (had it on hand) and Greek yogurt. I also used thin sliced chicken breasts and let it cook in the crockpot for 5 hours so the chicken shredded instead of cutting into bite sized pieces (which I kind of prefer anyways). The cauliflower also was very soft and ended up mushing but it didn’t bother me. This is my first time making and trying butter chicken and this is definitely a must make and will be a repeat in this house!5 stars

  90. This was so easy to make and turned out amazing!!! My whole family loved it! Will definitely be making it again!5 stars

  91. This recipe is a favourite in our house. My 7, 5 and 3 year old love it and so does my husband. That is a rare occasion so 5 stars from me.
    Thanks for sharing amazing recipes.5 stars

  92. I made this last week for my family and everyone loved it and none of the kids complained about the cauliflower! I put the chicken back in with my cauliflower so it ended up shredding and I LOVED that. The leftovers were amazing for lunch the next 3 days.
    I have it in the crockpot right now making my lunches for this week too! It’s that good.5 stars

  93. This tasted super good! I was just wondering what the portion size is? I know it says it makes 6 portions, but I don’t know how much to put in each portion? Thank you!5 stars

    1. Hi Autumn! I don’t routinely measure out the portion sizes myself. If you end up doing it, I’d love to know how it goes!

  94. Indian food has been a good addition to our dinner rotation and this slow cooker version IS SO easy! I actually shred the chicken after it’s been cooked. The flavor profile is extremely good! I enjoyed with rice and Naan bread.5 stars

    1. I’m truly sorry for any inconvenience the ads caused you, Brian! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

    1. My dish has a heavy tomato flavor. I added more coconut milk to combat it but at this point I’ve added a full cup rather than half. Any other suggestions?4 stars

      1. Hi Anjali! It’s a tomato based sauce so not sure what to do to remove the flavor. Maybe increase the seasonings some? We haven’t had this problem before with this recipe.

  95. This says feeds 6. Is this really small servings? I’ve never made 2lbs of meat and it’s served 6. Thank you.

    1. Hi Monica! Cauliflower stretches the recipe as does serving it with rice. If you’re nervous about yield, try adding another pound of chicken.

  96. What is the sodium content per serving? I am cooking for a friend who is on doctor’s orders to cut most all sodium from her diet. I bet she would love this, as would I, but I have to be careful what I prepare for her. Thanks.

    1. Hi Kate! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  97. Hi Erin I’m wanting to make this buttered chicken on the weekend it sounds delicious . Could I use chicken thighs? I’m cooking for 5 people so I’m adding more chicken. I find the thighs don’t dry out from my previous slow cooker meals. Also do you suggest I add more of the spices? I do like a rich thick taste. I do hope you can get back to me. Thanks Suzy from South Australia

    1. Hi Suzy! Thighs should work yes. If you double the recipe I would double the spices. Enjoy!

  98. This is the second time I’ve made this recipe and this time I used chicken thighs instead and loved it even more! It’s a whole family favourite so thank you! It’s our new weekly fave.5 stars

  99. Hi so I got confused and when you said half and half or full fat coconut milk I thought you meant like half and half coconut milk so I got coconut milk that was coconut milk and water is there anything I can do to fix it without having to go to the store? (I’ve already started cooking it and don’t really want to haul my little outside in the heat) you probably won’t even get this until it’s too late LOL but thought I’d ask

    1. Hi Danielle! So sorry to hear that! Anything lighter would water the sauce down but it could still be done. Sometime cornstarch or flour will thicken sauces but I really haven’t tried either of these so it would be hard to know for sure. Let me know what you did and how it came out!

  100. Could you use heavy cream with this? I’m used to making it stove top and the recipes I’m used to all use heavy cream.

    1. Hi Christiane! I haven’t tried it myself but I believe you can. If you decide to experiment, I’d love to know how it goes!

  101. This may be a dumb question, but does tomato sauce mean like ketchup? Or more like red pasta sauce?
    I’m Australian and tomato sauce generally means ketchup but that seems a little out of place in this recipe, and it doesn’t generally come in cans hahaha

  102. I left out the Greek yogurt at the end as others have said and I’m glad I did! Otherwise I followed exactly minus some chili powder for guests who don’t like spicy and it turned out great. It would probably be even better with heavy cream but I was happy not to have the additional calories from heavy cream. If I was a vegetarian it would have worked well with only cauliflower and no chicken at all.5 stars

  103. THANK YOU 😊💕💗 for posting this recipe! I’ve spent so much time and money trying to find a formulation that even touches homemade flavor and YOURS helped me achieve it so easily with the slow cooker adding that necessary-convenience. So fabulous I caught my husband snacking on it in the middle of the night because he couldn’t wait for lunch next day lololololololol (new hindi food lover born)5 stars

  104. This recipe is delicious! Very easy to make and the perfect meal prep recipe. I wasn’t so sure about the cauliflower but I am glad I added it. I made it with basmati rice and I have been looking forward to lunches all week :)5 stars

  105. This is the BEST Butter Chicken recipe that I have ever made. I just love Butter Chicken and have attempted to make several versions even from Indian websites but they are very complicated and the final result is lackluster. I love Indian cooking, so I have all the spices, but with the other recipes, the end result didn’t justify how difficult the recipe was. This recipe is SO flavorful and smelled so good while cooking. We did the dairy-free version using Ghee and coconut milk rather than butter and half & half. It was AMAZING. We left out the yogurt. We loved the taste without the yogurt, then tried some of the gravy with the yogurt and preferred it without the yogurt. I have already passed this recipe along to my other friends who are into Indian Food.5 stars

  106. Hi, I would like to make this at the weekend could you please let me know the coconut milk and yoghurt amounts in ounces or spoons rather than cups please, thank you

    1. Hi Troy, unfortunately I only have the amounts as listed. There are several online conversion sites—one good one is from King Arthur! Here’s the link: Hope this helps!

  107. Absolutely amazing butter chicken recipe. Have made it many times! The first time I made it exactly as the recipe stated (minus the chilli as a few people in our house don’t like the heat), but since then I’ve made a few changes to it which personally we think makes it even better than it already is. I use at least twice the amount of butter, & then use cream (300ml) after it’s cooked instead of the half & half and yogurt. Oh and the left overs taste even better after it’s sat in the fridge for 24 hours – all the flavours have soaked in even more!5 stars

  108. I’m looking to make this recipe, but me and my fiance highly dislike cauliflower can I just omit it all together or will it ruin the recipe.

    1. Hi Nicholas! We cover this a little under “Recipe Variations” in the post. Swap all or part of the cauliflower for diced baby potatoes. For even more veggies, stir in peas at the end. ENJOY!

    1. Hi Amy, in the recipe it is written, 1 (14-ounce) can tomato sauce. It is sauce, found in a can. Hope this helps!

  109. I get that this is not an authentic Indian recipe but it came out super bland. I wouldn’t call it butter chicken – maybe indian-style curry for white midwesterners.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Katie. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  110. This recipe is DELICIOUS! Very much a “trust the process” situation, as before you add the coconut milk/yogurt, it looks …gross. But once the color is correct it tastes amazing and looks amazing! I cooked the cauliflower florets a little bit (until barely tender) before I added them, and cut up the chicken before I added it (all for the sake of time) and it turned out awesome! Make sure to wait 10min before adding the yogurt to avoid curdling, and feel free to sub coconut cream for coconut milk! Makes it extra creamy !5 stars

  111. The taste is very good but the recipe fails to may when you add the tomato sauce. Is it at the same time as the tomato paste?5 stars

    1. So glad to hear you enjoyed it, Jami. Might be the brand of Greek yogurt used, I don’t believe the tomato sauce would give it a tang, but again that is going to be specific to brands you used.

  112. Am going to try a vegetarian version and use Paneer instead of the chicken. Can I just check what you mean by tomato sauce? In UK we have tomato sauce for pasta dishes, passata or tomato puree, which of these would be best?

  113. Amazing!
    I did increase the chilli powder, as my hubby likes spicy foods, and the cooking time (on low) to 7 hrs but this was such an amazing dish. The chicken fell apart and was juicy and absolutely divine!
    Thank you for posting it! It’s a new favorite in our house! The sauce was a bit runny as I did add a little extra liquid (not strictly measured) but easily fixed with a corn flour slurry!5 stars