Slow Cooker Kashmiri Butter Chicken

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recipe by Octopus Publishing

  • Time icon
    Total Time
    7hrs 50mins
  • Serves icon
  • Calories icon
based on 3 ratings

This mild, creamy butter chicken is fragrant with cardamom and fennel seeds. This recipe requires minimal preparation and the slow cooker does most of the work. This is a real crowd pleasing curry.

recipe updated Jul 6, 2020


  • Onion icon
    2 (about 280 g)
  • Ginger icon
    1 ½ tbsp (about 8.32 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Chicken thighs icon
    Chicken thighs
    8 (about 1.544 kg)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (about 2.1 g)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (about 2.05 g)
  • Cardamom pods icon
    Cardamom pods
    4 (about 8 g)
  • Slivered almonds icon
    Slivered almonds
    as needed
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Butter icon
    2 tbsp (about 28.8 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Paprika icon
    1 tsp (about 2.15 g)
  • Ground cinnamon icon
    Ground cinnamon
    ¼ tsp (about 0.66 g)
  • Chicken stock icon
    Chicken stock
    1 ¼ cups (about 300 g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (about 12.15 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)
  • Salt icon
    1 tbsp (about 18 g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 79.2 g)
  • Cilantro icon
    as needed


  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Food processor bowl
  • kCook icon Plate
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl

Step preview

  1. Add onion, garlic clove, ginger and fresh chili to a clean food processor bowl
  2. Chop until well combined
  3. Heat sunflower oil to a clean large cast iron skillet
  4. Add chicken thighs to the large cast iron skillet
  5. Cook evenly until browned - high heat
  6. Transfer content of large cast iron skillet to plate
  7. Heat butter to the large cast iron skillet
  8. Transfer onion mixture to large cast iron skillet
  9. Cook until lightly browned
  10. Add cumin seeds, fennel seeds, cardamom pods, ground turmeric, paprika and ground cinnamon to the large cast iron skillet
  11. Cook until fragrant - 1 min
  12. Add chicken stock, brown sugar, tomato paste and salt to the large cast iron skillet
  13. Boil while stirring occasionally
  14. Transfer chicken to slow cooker bowl
  15. Transfer content of large cast iron skillet to slow cooker bowl and cover
  16. Cook in slow cooker - 6 hr, low heat
  17. Stir in heavy cream to the slow cooker bowl
  18. Sprinkle with slivered almonds
  19. Garnish with cilantro
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