Description

Butter Chicken, or Murgh Makhani, is a classic Indian dish featuring succulent chicken simmered in a creamy, spiced tomato sauce. This slow cooker version makes it incredibly easy—just set it and forget it! Perfect for busy weeknights or meal prep, it’s naturally gluten-free and can be made keto-friendly.

Ingredients

Units Scale

For the Chicken:

2 lbs boneless, skinless chicken thighs (or chicken breasts)

1 tbsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

For the Butter Chicken Sauce:

1 tbsp butter or ghee

1 small onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can (15 oz) tomato sauce (or crushed tomatoes)

1 cup heavy cream (or coconut milk for dairy-free)

1/4 cup plain Greek yogurt (optional, for extra creaminess)

2 tbsp tomato paste

1 tbsp lemon juice

1 tbsp honey or monk fruit sweetener (for keto)

1/2 tsp red pepper flakes (optional, for heat)

1/4 cup fresh cilantro, chopped (for garnish)

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Instructions

Step 1: Prep the Chicken

In a bowl, mix garam masala, turmeric, cumin, coriander, paprika, salt, and black pepper.
Rub the seasoning over the chicken thighs.

Step 2: Sauté the Aromatics (Optional but Recommended)

In a pan, melt butter over medium heat.
Add onion, and cook until softened (about 3 minutes).
Stir in garlic and ginger, cooking for 30 seconds until fragrant.

Step 3: Slow Cook the Butter Chicken

Transfer chicken, sautéed onions, garlic, and ginger to the slow cooker.
Add tomato sauce, tomato paste, lemon juice, honey, and red pepper flakes. Stir to combine.
Cover and cook on:
- LOW for 6-7 hours
- HIGH for 3-4 hours
In the last 30 minutes, stir in heavy cream and Greek yogurt for a rich, creamy texture.

Step 4: Serve & Garnish

Garnish with fresh cilantro and serve over basmati rice, naan, or cauliflower rice.

Notes

Keto Option: Use monk fruit sweetener instead of honey and serve with cauliflower rice.

Dairy-Free Option: Use coconut milk instead of heavy cream and ghee instead of butter.

Thicker Sauce: Blend the sauce before adding the chicken back in for a smoother texture.

Storage: Keeps well in the fridge for 3-4 days or freezes for up to 3 months.