Indian Butter Chicken (Murgh Makhani)

I first tried Indian Butter Chicken at a local Indian restaurant in my town. From the first time I tried it, I was hooked! I decided I wanted to learn to make it at home, so I began to look at various Indian recipes that correlated with this specific Indian food dish. My version of the classic Indian butter chicken is loaded with veggies and made in the slow cooker for easy meal prep. I use Greek yogurt or skyr (a type of thick, strained yogurt similar to Greek yogurt) to help achieve the perfect saucy chicken that is both tender and flavorful. It isn’t too spicy or flavorful for little ones, either. I incorporate spices that are spot-on in terms of replicating the Indian dish, but the heat is very mild. Even my little one licks his plate clean and asks for seconds!

The Origins Of Butter Chicken

Butter Chicken, also known as murgh makhani, is a traditional comfort food dish from Delhi, India. The dish combines chicken with a creamy, mildly spiced curry sauce that is typically made of butter, cream, yogurt, tomato paste, and a blend of fragrant spices. When first researching this dish, I came across a 7-minute radio story that delved into its origin story and the lawsuit surrounding the topic of who its original creators are. It was super insightful, and I’ve since recommended it to my friends who are interested in all things food and cooking.

How To Make Crockpot Butter Chicken (Video)

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Dairy-Free

While I personally have not made this dish dairy-free, some of my friends have experimented with making a dairy-free version. They told me that they opted for the following:

• Vegan butter in place of the regular, salted butter 
• Homemade coconut milk yogurt in place of the Greek yogurt
• Full-fat coconut milk to substitute for the half-and-half

Perfect Ways To Serve 

This dish tastes great when served over a grain like rice and with various garnishes. I’ll serve it over cooked jasmine rice or quinoa. If I need to serve it as grain-free, I’ll make some cauliflower rice to serve with the chicken. Naan flatbread is a traditional side to serve the butter chicken with, and I’ll garnish it with fresh cilantro, a squeeze of lime juice, and toasted sesame seeds.

Store In The Fridge Or For Meal Prep

The butter chicken can be refrigerated in an airtight meal prep container and enjoyed for up to 3 days. It can also be frozen for up to 3 months. If I go this route, I thaw the saucy chicken overnight in the refrigerator before reheating it gently in a saucepan on the stovetop over low heat.  I have also been known to prep all of the ingredients (except for the yogurt and half-and-half) and store them together in a freezer-safe container or bag. I’ll label and freeze them for up to 3 months. When it comes time to cook, I thaw the frozen bag of ingredients for several minutes under warm running water, then dump it in my slow cooker. I’ll then cook as directed in the slow cooker and add the yogurt and half-and-half during the last step.

Other Indian-Cuisine-Inspired Dishes

Chicken Tikka Masala Skewers

Slow Cooker Sweet Potato Chicken Curry

Coconut Red Curry Shrimp Soup {Guest Blog by Real Food with Dana}

Chicken and Chickpea Curry (Easy Weeknight Meal)

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Recipe

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Indian Butter Chicken Recipe

This favorite takeout dish of mine is incredibly easy to make right at home in my slow cooker! I serve it over rice with fresh cilantro, a squeeze of lime, and Naan for a delicious dinner every time.

Prep: 20 minsCook: 4 hours, 30 mins (high), 6 hours, 30 mins (low)Total: 4 hours, 50 mins

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Servings: 6–8 servings 1x

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Ingredients

• 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
• 2 lbs boneless skinless chicken breast, cubed
• 1 medium red bell pepper, diced
• 3 medium carrots, diced (5-6 oz)
• 1 (15-oz) can tomato sauce
• 1 (6-oz) can tomato paste
• Juice of ½ lemon
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger (~2-inch piece)
• 3 tablespoons curry powder
• 2 teaspoons garam masala (seasoning that usually combines cardamom, cinnamon, cloves, ground cumin, black pepper, and coriander)
• ½ teaspoon fine salt
• 1 tablespoon salted butter, chilled and cut into pieces*
• ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
• ½ cup half-and-half

Optional for serving: cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds

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Instructions

Slow Cooker/Crockpot Directions:

1. In the bottom of a 6-quart or 8-quart slow cooker, place and layer the sliced onions. 
2. In a large bowl, combine the boneless chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss until well combined. 
3. Add the saucy chicken mixture to the slow cooker over top of the sliced onions. 
4. Dot the pieces of butter over the top of the marinated chicken mixture. 
5. Place the lid on the slow cooker and cook on high for 4 ½ hours or on low for 6 ½ hours. 
6. After the time is up, remove the lid, stir all ingredients until well combined, and turn off the slow cooker. 
7. When the liquid stops simmering and steaming (after about 5-10 minutes), stir in the yogurt and the half-and-half. (NOTE: If you stir in the yogurt and half-and-half before letting the mixture cool down a little, it could curdle.) 
8. Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.

Stovetop Directions:

1. Place a large pot or Dutch oven over medium-high heat. Add 2 teaspoons olive oil to the pot and swirl to coat. 
2. When the oil is hot, add the onions, bell pepper, and carrots. Cook for 7-8 minutes or until the veggies are tender, stirring occasionally. 
3. Add the chicken pieces, spices, tomato sauce, tomato paste, and 1 cup water. 
4. Dot the top of the marinade mixture with the butter and cover with a lid.
5. Simmer until the chicken is cooked through (which will take about 20 minutes).
6. When the chicken is cooked through, remove the lid, stir all ingredients until well combined, and turn off the heat. 
7. When the liquid stops simmering and steaming (after about 5-10 minutes), stir in the yogurt and the half-and-half. (NOTE: If you stir in the yogurt and half-and-half before letting the mixture cool down a little, it could curdle.) 
8. Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.

Instant Pot Directions:

1. Place the onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter into the inner pot of the Instant Pot. Stir until well mixed.
2. Add ½ cup of water to the chicken mixture and stir again until everything is combined and there is some of the saucy liquid under the ingredients at the bottom of the Instant Pot.
3. Place the lid on the Instant Pot and lock into place. Cook on high pressure for 10 minutes. 
4. When the cooking time is up, quick release the pressure and remove the lid. Stir well to allow the steam to escape.
5. Let the butter chicken sit in the Instant Pot to cool for 10 to 15 minutes, stirring occasionally to allow more steam to escape. (NOTE: It’s important to let the mixture cool for around 10-15 minutes so that the yogurt doesn’t curdle when you stir it in.)
6. After 10 to 15 minutes, stir in the yogurt and half and half.
7. Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.

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Notes

It’s essential to allow the cooked chicken mixture to cool a bit before adding the yogurt; otherwise, the yogurt may curdle. It’s still fine to eat if it does, but the texture may not be as creamy.

*While I personally have not made this dish dairy-free, some of my friends have experimented with making a dairy-free version. They told me that they opted for:

• Vegan butter in place of the regular, salted butter
• Homemade coconut milk yogurt in place of the Greek yogurt
• Full-fat coconut milk to substitute for the half-and-half

Nutrition Information

• Serving Size: 1/6 of the recipe (1 1/3 cups)
• Calories: 298
• Fat: 6g
• (Sat Fat: 3g)
• Sodium: 415mg
• Carbohydrate: 21g
• (Fiber: 4g
• Sugar: 13g)
• Protein: 38g
• Cholesterol: 99mg

Dietary

Egg-FreeGluten-freeGrain-FreeNut-free

© The Real Food Dietitians

Recipe By: Jessie Shafer

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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