Indian Butter Chicken
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Slow-Cooker Buttery Chicken and Potato Stew

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  • Level: Easy
  • Total: 7 hr 25 min
  • Prep: 25 min
  • Cook: 7 hr
  • Yield: 4 servings
In a nod to Indian butter chicken, tender chunks of chicken seasoned with fragrant spices get cooked in a creamy, buttery sauce until tender. Typically made with yogurt, this streamlined version leans on heavy cream and crumbled naan for thickness and flavor.



  1. Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
  2. Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.