Creamy, perfectly spiced Crockpot Butter Chicken is an easy, dreamy dinner that you’ll be so glad you made. Our method uses skyr (a type of thick strained yogurt that’s similar to Greek yogurt) to help achieve the perfect saucy chicken that is tender and flavorful right out of the slow cooker.
This post was created in partnership with siggi’s.
What is Butter Chicken?
Indian Butter Chicken, also known as murgh makhani, is a traditional comfort food dish from India that’s made from chicken and a mildly spiced curry sauce. The signature thick, rich, and creamy sauce in Butter Chicken typically includes cream, yogurt, tomato paste, and fragrant spices. Butter Chicken, as its name implies, also contains butter to add some nice richness to the sauce. In this recipe, you dot cold butter pieces over the ingredients in the slow cooker so it melts into the sauce as it cooks … and a little goes a long way! Our version of this flavorful Indian dish is loaded up with veggies and made right in the slow cooker for ultimate preparation ease.
Recipe Highlights! Crockpot Butter Chicken
- Prep the recipe in just 20 minutes and let your crockpot do the rest!
- A thick and creamy sauce that makes every bite delicious
- Loaded up with nutritious veggies and lean protein
- A great source of calcium
- Contains fragrant spices with anti-inflammatory benefits
- Makes enough for 8 servings (and the leftovers reheat well!)
Ingredients for Crockpot Butter Chicken Recipe
Here’s what you need to make this creamy Indian Butter Chicken Recipe right away:
- Yellow onions – we’ve loaded up the onions in this recipe, which get caramelized at the bottom of the slow cooker
- Boneless skinless chicken breast – can use boneless skinless chicken thigh meat, too
- Red bell pepper
- Carrots
- Tomato sauce
- Tomato paste
- Lemon
- Garlic cloves – can sub 1 teaspoon garlic powder
- Minced fresh ginger – fresh ginger is recommended, but you can use 1 teaspoon of dried ginger instead
- Indian spices – use curry powder and garam masala for that warm, fragrant flavor Indian Butter Chicken recipe are known for
- Salt
- Salted butter – you just need 1 tablespoon of butter to create the delicious rich and creamy sauce
- Siggi’s plain skyr – we recommend siggi’s plain skyr (which is a thick, strained yogurt). We like siggi’s because it’s made from only a few ingredients and not a lot of sugar. You can use either 0% or 4% plain siggi’s skyr with great results
- Half-and-half – most Indian Butter Chicken recipes call for heavy cream, but we’ve found that the combo of yogurt and half-and-half is perfect for creating that thick and creamy texture
Find the ingredients list with exact measurements in the recipe card below.
How to make Butter Chicken
Since you can make this Crockpot Butter Chicken recipe right in the crockpot, it comes together with ease. Here are the quick steps to get it cooking:
- Layer the onions in the slow cooker: In the crock of a 6-quart or 8-quart slow cooker, place the sliced onions.
- Combine remaining ingredients and add to the slow cooker: In a large bowl, combine the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt; toss until well combined. Add the saucy chicken mixture to the slow cooker over top of the sliced onions.
- Add the butter: Dot the pieces of butter over top of the mixture.
- Slow cook on the low or high setting: Place the lid on the slow cooker. Cook on high for 4 ½ hours or on low for 6 ½ hours.
- Add the yogurt and half-and-half: After the cooking time is up, remove the lid. Stir all ingredients until well combined, and turn off the slow cooker. When the liquid stops simmering and steaming (after 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.)
- Garnish and serve: Serve over hot cooked rice or cauliflower rice, and/or with naan bread. Garnish with chopped fresh cilantro, toasted sesame seeds, and a squeeze of lime.
How to make Butter Chicken Recipe Video
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
The Key to That Perfect Creamy Sauce
Since you’re adding fresh dairy products, including thick yogurt and half-and-half, to a hot mixture, it’s important to follow these steps so the dairy can incorporate perfectly into the sauce without curdling:
- after the cooking time is done, turn off the slow cooker
- remove the lid and allow the mixture to stop steaming and simmering (wait about 10 minutes)
- gently stir in the yogurt and the half-and-half
Frequently Asked Questions
Indian Butter Chicken, also known as murgh makhani, is a traditional comfort food dish that originated from Northern India. It’s made from chicken, a mildly spiced curry sauce, and butter that melts into the sauce for a rich and creamy texture.
The slow cooker does most of the work here, but you could prep all of the ingredients 1-2 days in advance so that, when it comes time to make it, all you’d need to do is dump everything in the slow cooker. You can slice the onions, chop the pepper and carrots, and measure all of the spices ahead of time.
Yes, you could prep all of the ingredients (except for the yogurt and half-and-half) and store them together in a freezer-safe container or bag; label and freeze for up to 3 months. When it comes time to cook, thaw the frozen bag of ingredients for several minutes under warm running water, then dump it in a slow cooker. (Alternatively, you could move the frozen bag to the refrigerator to thaw there for 24 hours before cooking). Cook as directed in the slow cooke, and add the yogurt and half-and-half during the last step.
This recipe includes ingredients from several food groups (aka more nutrients!) and makes a nutritionally balanced meal.
How to Serve This Crockpot Butter Chicken Recipe
This Indian Butter Chicken recipe, like so many creamy and delicious Indian-inspired recipes, tastes great when serve over a grain, such as rice, and with some key garnishes.
- Cooked rice or quinoa (see our method here for cooking perfect jasmine rice in the Instant Pot)
- Naan flatbread
- For a grain-free dish, serve this butter chicken over cauliflower rice
- Perfect garnishes: We like to add fresh cilantro, a squeeze of lime juice, and toasted sesame seeds.
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Crockpot Indian Butter Chicken
Make creamy Butter Chicken with spot-on flavor right in your slow cooker! Serve it over cooked rice or steamed cauliflower rice and serve it with fresh cilantro, naan, sesame seeds, and a squeeze of lime for a satisfying dinner every time!
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
- ½ teaspoon salt
- 1 tablespoon salted butter, chilled, cut into pieces
- ½ cup plain Greek yogurt or skyr (we recommend Siggi’s skyr)*
- ½ cup half-and-half
- Optional for serving: cooked white rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds
Instructions
- In the crock of a 6-quart or 8-quart slow cooker, place the sliced onions.
- In a large bowl, combine the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt; toss until well combined.
- Add the saucy chicken mixture to the slow cooker over top of the sliced onions.
- Dot the pieces of butter over top of the mixture.
- Place the lid on the slow cooker and cook on high for 4 ½ hours or on low for 6 ½ hours.
- After the time is up, remove the lid, stir all ingredients until well combined, and turn off the slow cooker. When the liquid stops simmering and steaming (after 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.)
- 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
*We have tested this recipe with both siggi’s plain 0% skyr and 4% skry (the only different being the amount of fat in these yogurts) and both products create delicious results and a creamy, thick sauce. We like to use siggi’s because it’s made from only a few ingredients and doesn’t contain a lot of sugar.
Stovetop Directions: To make this on a stovetop, in a pot or Dutch oven, saute the veggies in oil until tender, then add the chicken, spices, tomato sauce, tomato paste, and 1 cup broth. Dot with the butter and cover. Simmer until the chicken is cooked through. Then finish the recipe from Step 6 on.
Instant Pot Directions: Place 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. 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. Place the lid on the Instant Pot and lock into place. Cook on high pressure for 10 minutes. When the cooking time is up, quick release the pressure and remove the lid. Stir well to allow the steam to escape. Let the butter chicken sit in the Instant Pot to cool for 10 to 15 minutes, stirring occasionally to allow more steam to escape. This is important to let the mixture cool 10 to 15 minutes so the yogurt doesn’t curdle when you stir it in. After 10 to 15 minutes, stir in the yogurt and half and half. Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.
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
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Kelly says
This looks super yummy! Do you have any tips or suggestions if I wanted to attempt this recipe in my slow cooker, beginning with raw chicken instead of pre-cooked? Would I skip the second step and just throw all veggies and garlic in the slow cooker with the chicken and sauce, and slow cook for 4-6 hours? Any tips would be greatly appreciated. 🙂
Stacie Hassing says
Hi Kelly! I apologize but I have not made this in my slow cooker. But you’ve intrigued me to give it a try! I’ll have to work on a slow cooker version of this recipe. Let me know if you do make it in a slow cooker and how it turns out.
Kelly says
Thank you for your response, Stacie! I currently have this recipe in the slow cooker, and I will let you know how it turns out. I essentially kept everything the same, except I omitted the second step. Instead I threw the mixed up sauce (including the garlic and ginger), raw chicken, and the raw chopped veggies all in the slow cooker set for 4 hours. Fingers crossed it turns out just as delicious as your skillet way!
Kelly says
The finished product was absolutely delicious!! My husband and my toddler loved it too! 🙂 I ended up adding an additional 1/2 tsp sea salt and a 1/2 lime juiced after the 4 hour slow cook time was up. I shredded the chicken and mixed it up with the sauce, and let it sit on warm for 2-4 hours. The finished product was so flavorful! Thank you for yet another creative and yummy recipe that the whole family can enjoy! 🙂
Stacie Hassing says
SO great to hear that it worked! Thank you so much for sharing the feedback with how it turned out and the changes you made to make it in the slow cooker!
Gloria Wood says
I find that some of the recipe’s like this one have way too many ingredients. I love your crock pot recipes that just have 3 or 4 ingredients.
Stacie Hassing says
Hi Gloria, thanks for the feedback! This recipe was hard to keep the ingredients down to less than 10 with the homemade sauce, spices, all the veggies, etc. But yes, we’ll keep your feedback in mind for future recipe creations 🙂
Bea says
Hi Stacie,
How can I make this compliant for Whole30. What can I use as a substitute for yogurt and whipped heavy cream. Would like to try your recipe.
Thank you
b
Stacie Hassing says
Hi there! I have not tested this recipe another way than it is written. We are actually working on a slow cook Indian Butter Chicken that is Whole30 compliant. For the sauce, we will probably use a mixture made up of canned coconut milk, ghee, lemon juice or lime juice, broth, and the spices. You could also use a jar of Yais Thai Coconut Curry Sauce which is Whole30approved. Let us know if you do make it Whole30 compliant and how it turns out. Thanks!
Clare Armbruster says
When do you add tomato paste? Does it go in bowl with yogurt and cream and spices?
Stacie Hassing says
Hey Clare, sorry about that. Yes, with the yogurt, cream and spices. I updated the directions to include that. Thanks for the catch.
Veejay Raizada says
I have read various posts for butter chicken recipe but this one is the best. Unique & Easy!