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Crockpot Butter Curry with Basmati Rice & Naan.

Butter Chicken Curry

Easy Butter Chicken Curry that the whole family will enjoy.
Prep Time 15 mins
Cook Time 7 hrs
Total Time 7 hrs 15 mins
Course Main Course
Cuisine Indian
Servings 6
Calories 366 kcal


  • Crockpot


  • 1.5 lbs boneless chicken breasts or thighs - cut into 1" cubes
  • 1/2 red onion - finely diced
  • 1 can coconut cream - Trader Joes Coconut cream
  • 1/4 cup full-cream greek yogurt
  • 4 tbsp tomato paste
  • 2 cloves garlic - crushed
  • 4 tsp garam masala
  • 1 tsp curry powder
  • 1 tbsp fresh ginger - minced
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 tbsp white sugar
  • 2 tbsp butter - can't go wrong with Kerrygold


  • Saut√© onions until brown
  • Add chicken pieces to crockpot
  • In a medium bowl, whisk coconut cream with greek yogurt, tomato paste, garlic, garam masala, curry powder, ginger, turmeric, and salt.¬†
  • Pour mixture and spread over top of chicken and onions and cook for 7 hours on low heat setting.
  • Stir after 3.5 hours of cooking
  • 30 minutes before serving, stir in sugar and butter. Place the lid back on to reheat.
  • Serve over Basmati Rice & Naan.


If there's any leftovers for lunch the next day, heat flour tortilla in pan, scoop a few spoons of curry in the middle of tortilla, fold into a pocket, and brown till crispy. It's so delicious!!
Keyword Butter chicken curry, Butter Curry, Crockpot butter chicken