Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that features tender chicken pieces in a creamy, spiced tomato sauce. This slow cooker version allows you to enjoy the rich flavors of this beloved dish with minimal effort. Simply set it and forget it while your kitchen fills with the enticing aroma of authentic Indian spices.
Why Youโll Love This Recipe
- Requires minimal hands-on time, thanks to the slow cooker
- Perfectly tender chicken infused with aromatic spices
- Creamy, flavorful sauce that pairs beautifully with rice or naan
- A restaurant-quality dish made easily at home
- Great for meal prep and leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- Onion, finely chopped
- Garlic, minced
- Ginger, grated
- Tomato puree
- Heavy cream
- Butter
- Garam masala
- Ground cumin
- Ground coriander
- Turmeric
- Chili powder
- Paprika
- Salt
- Sugar
- Plain yogurt
- Lemon juice
- Fresh cilantro for garnish
Directions
- In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add chicken and coat well. Let marinate for at least 30 minutes (or overnight for best results).
- In a slow cooker, add chopped onion, marinated chicken, and tomato puree. Stir to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Stir in heavy cream and butter. Let cook for another 10-15 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro. Pair with basmati rice or naan.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
Variations
- Spicier Version:ย Add extra chili powder or a diced green chili.
- Dairy-Free:ย Substitute coconut milk for heavy cream and use dairy-free butter.
- Richer Flavor:ย Sautรฉ onions and garlic in butter before adding them to the slow cooker.
- More Veggies:ย Add bell peppers, peas, or spinach for extra nutrition.
Storage/Reheating
- Refrigerator:ย Store in an airtight container for up to 3 days.
- Freezer:ย Freeze in portions for up to 3 months.
- Reheating:ย Warm in a pan over medium heat, adding a splash of water or cream if needed. Microwave in 30-second intervals, stirring between each.
FAQs
How can I make this recipe keto-friendly?
Skip the sugar and serve with cauliflower rice instead of regular rice.
Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier after slow cooking.
Do I need to brown the chicken first?
No, but browning enhances the flavor if you have time.
What can I use instead of heavy cream?
Coconut milk or Greek yogurt are good substitutes.
Can I make this in an Instant Pot?
Yes, cook on high pressure for 10 minutes, then do a quick release.
What should I serve with butter chicken?
Basmati rice, naan, or roti are great options.
Is butter chicken spicy?
It has mild heat, but you can adjust the spice level to your preference.
How do I thicken the sauce?
Let it simmer uncovered for a few minutes or add a cornstarch slurry.
Can I double this recipe?
Yes, just ensure your slow cooker has enough capacity.
Can I make this recipe vegetarian?
Yes, substitute paneer or tofu for chicken.
Conclusion
Butter Chicken Slow Cooker is an easy, flavorful dish perfect for busy weeknights or meal prep. With tender, spiced chicken in a creamy sauce, it’s a comforting and satisfying meal the whole family will love. Serve it with rice or naan for a complete experience, and enjoy the convenience of slow cooking!
Print
Butter Chicken Slow Cooker
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten Free
Description
This rich and creamy Slow Cooker Butter Chicken is packed with flavor and easy to make! Tender chicken is simmered in a spiced tomato and cream sauce, creating a comforting Indian-inspired dish. Serve it with rice or naan for a delicious, restaurant-style meal at home.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain Greek yogurt (for marinade)
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon sugar
- 1/2 cup heavy cream or coconut milk
- 1/4 cup fresh cilantro (chopped, for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
- Marinate the Chicken:ย In a bowl, combine Greek yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and black pepper. Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
- Sautรฉ Aromatics:ย In a skillet over medium heat, melt the butter. Add the onion, garlic, and ginger, and cook until soft (about 3-4 minutes).
- Slow Cook:ย Transfer the onion mixture to the slow cooker. Add the marinated chicken, tomato sauce, diced tomatoes, chili powder, and sugar. Stir to combine.
- Cook Low & Slow:ย Cover and cook onย LOW for 6 hoursย orย HIGH for 3-4 hours, until the chicken is tender.
- Finish with Cream:ย Stir in the heavy cream (or coconut milk) and let it heat through for another 10-15 minutes.
- Serve:ย Garnish with fresh cilantro and serve with basmati rice or naan.
Notes
- You can substitute chicken breasts for thighs, but thighs stay juicier.
- For a spicier dish, increase the chili powder or add a chopped green chili.
- Coconut milk can be used instead of heavy cream for a dairy-free version.
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