I’m sharing a Yummy Crockpot Dinners take on butter chicken that uses skyr to create a silky, perfectly spiced sauce with tender, saucy chicken straight from the slow cooker.

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I rarely get excited about slow cooker dinners but this Butter Chicken made me stop scrolling. Creamy, slightly tangy and richly spiced, it sneaks up on you in the best way.

I love how skyr lifts the sauce with a silky tang and a little garam masala gives the kind of warm slightly sweet spice that keeps you going back for another bite. Its dreamy but honest, not sickly sweet, and somehow the crockpot does the heavy lifting so dinner looks fancier than it should.

If you like surprises this belongs in your Curry Crockpot Recipes file.

Ingredients

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Boneless thighs pack protein, iron and stay juicy, not dry like breast.
Icelandic skyr adds tangy creaminess, its high protein and lower fat than cream.
Crushed tomatoes bring bright acidity, vitamin C and fiber, balances the spices.
Butter gives richness and mouthfeel, adds calories but deep comforting flavor.
Garam masala is a warm spice blend, adds aroma and complex savory notes.
Dried fenugreek lends bittersweet, slightly maple note, it lifts the final sauce.
Garlic and ginger give savory heat and depth, helps digestion too.
Fresh cilantro adds brightness and freshness, few calories and lots of aroma.

Ingredient Quantities

2 lb boneless skinless chicken thighs, cut into chunks

1 cup skyr (about 240 g) for the marinade

1/2 cup skyr more to stir in at the end, optional but makes it creamy

1 tablespoon lemon juice

1 tablespoon vegetable oil or ghee

1 medium onion, finely chopped

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 28 oz can crushed tomatoes

2 tablespoons tomato paste

4 tablespoons unsalted butter

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika or Kashmiri chili powder for color

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper, optional for heat

1 teaspoon salt, plus more to taste

1 to 2 teaspoons sugar or honey, to balance acidity

1/2 cup low sodium chicken broth or water

1 to 2 teaspoons dried fenugreek leaves, crushed (kasuri methi)

Fresh cilantro, chopped for garnish about 2 tablespoons

Freshly ground black pepper to taste

How to Make this

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1. In a big bowl toss the chicken chunks with 1 cup skyr, 1 tablespoon lemon juice and about 1/2 teaspoon of the salt. Cover and chill at least 30 minutes, or overnight if you got the time, this helps tenderize and add flavor.

2. Heat the oil or ghee in a skillet over medium heat. Add the chopped onion and cook until soft and starting to brown, about 6 to 8 minutes. Stir in the minced garlic and grated ginger and cook another minute.

3. Add the tomato paste, 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika or Kashmiri chili powder, 1/2 teaspoon turmeric and the optional 1/4 teaspoon cayenne. Cook, stirring, 1 to 2 minutes so the spices bloom and the paste darkens a little.

4. Pour in the 28 oz crushed tomatoes, the 1/2 cup chicken broth or water, 4 tablespoons butter, and 1 to 2 teaspoons sugar or honey plus the remaining salt. Bring to a gentle simmer, taste and adjust salt or sweetness, simmer 3 to 5 minutes to meld flavors.

5. If you want extra color and flavor, quickly sear the marinated chicken in the hot skillet for 1 minute per side, just to brown. It is optional, but it makes the dish nicer. Transfer the chicken into the slow cooker and pour the tomato sauce over it. If you didnt sear, just dump everything straight into the slow cooker.

6. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and easily pulls apart. Resist stirring too much during cooking.

7. About 10 to 15 minutes before serving, stir in 1 to 2 teaspoons crushed dried fenugreek leaves (kasuri methi) and a few cracks of freshly ground black pepper. If you want it creamier, fold in the extra 1/2 cup skyr now, and a small knob of butter for shine. Do this on low or after switching the cooker off, because skyr can split if boiled hard.

8. Taste, adjust salt, sugar or cayenne for heat, and if you like, sprinkle another pinch of garam masala for freshness. Crush the fenugreek between your palms before adding for best aroma.

9. Garnish with chopped fresh cilantro and serve hot with steamed rice or naan. Leftovers keep great in the fridge and actually taste better the next day.

Equipment Needed

1. Big mixing bowl for marinating chicken
2. Measuring cups and spoons, at least 1 cup, 1 tbsp, 1 tsp
3. Heavy skillet or frying pan for the onion and optional searing
4. Slow cooker or crockpot
5. Wooden spoon or heatproof spatula for stirring
6. Chef’s knife and cutting board to chop onion, cilantro and cut chicken
7. Can opener and a microplane or fine grater for ginger (or garlic press)
8. Tongs or a slotted spoon to transfer chicken to the cooker

FAQ

Q: How long do I cook the butter chicken in the slow cooker? A: Cook on low for about 6 to 7 hours or on high for 3 to 4 hours. The chicken should reach 165 F or 74 C inside. Dont worry if the sauce looks a bit thin at first, it will thicken when you stir in the skyr or simmer a bit with the lid off.

Q: Can I use chicken breasts instead of thighs? A: Yes you can, but breasts dry out faster so cut them into larger chunks and check earlier, like 2.5 to 3 hours on high. Add a little extra skyr or a splash of cream at the end to keep it tender.

Q: What can I substitute for skyr if I dont have any? A: Plain full fat Greek yogurt is the best swap, use about the same amount. Sour cream or a mix of cream and yogurt also works. Try to avoid thin low fat yogurts cause they can separate when heated.

Q: How do I get a really creamy, rich sauce? A: Stir the optional 1/2 cup skyr in at the end off heat, or add a few tablespoons of heavy cream or butter before serving. You can also puree a cup of the sauce and stir it back in for body, that makes it silky.

Q: What about the dried fenugreek leaves, when do I add them? A: Crush the kasuri methi between your palms and add it in the last 10 minutes of cooking or right before serving. It gives that classic slightly bitter, nutty finish so dont skip it, but use 1 to 2 teaspoons or it can overpower the dish.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth or water on low so the skyr or cream doesnt split, stir often till warm.

Slow Cooker Indian Butter Chicken Recipe Substitutions and Variations

Skyr (marinade / finish): swap for plain full fat Greek yogurt, same amount (about 1 cup or 240 g). For dairy free, use unsweetened coconut yogurt, but it will add a coconut note so add a little extra lemon and salt.
Boneless skinless chicken thighs: use boneless chicken breasts for a leaner curry, cut into chunks and shorten slow cooker time by 30 to 45 minutes so they don’t dry out; or use bone in thighs for richer flavor but add 30 to 60 minutes cooking time.
Unsalted butter: replace with ghee for a nuttier flavor and higher heat tolerance, or a neutral oil like vegetable or canola if you need dairy free; use about the same amount.
Dried fenugreek leaves (kasuri methi): if you don’t have them, try 1/4 to 1/2 teaspoon ground fenugreek or add 1/2 teaspoon extra garam masala plus a squeeze of lemon at the end to mimic the slightly bitter finish. You can skip it too, but the curry won’t have that characteristic edge.

Pro Tips

– Marinate smart, not forever. 30 minutes up to overnight is ideal for skyr to tenderize thighs, but over 24 hours will make the chicken mushy. If you marinate overnight, take the chicken out 20 to 30 minutes before cooking so it loses the chill and sears or cooks more evenly.

– Sear for flavor, not to finish cooking. A quick hot sear in small batches gives great color and fond, so scrape the browned bits into your sauce with a splash of broth or tomato liquid before everything goes into the slow cooker. If you skip searing, just get the onions really deep golden first, that helps a lot.

– Protect the skyr from heat so it doesn’t split. Temper it by whisking a few tablespoons of warm sauce into the skyr, then fold it in off-heat or on the lowest setting. Adding a small knob of butter at the end also helps give a silky finish and hides tiny curdles.

– Be careful with fenugreek and late spices. Crush kasuri methi between your palms and add it only near the end for aroma, and reserve a pinch of garam masala to shake in right before serving for freshness. Too early and those bright top notes will fade.

– Fix texture fast. If your sauce is too thin, pour some into a skillet and reduce on high for a few minutes, stirring, instead of cooking the whole slow cooker longer. If it’s too thick or salty, dilute with hot broth a little at a time and recheck seasoning. Leftovers taste better, so make extra if you can.