Homemade Butter Chicken (Murgh Makhani) – In the Crockpot

This perfectly spiced takeout-fakeout butter chicken recipe is an easy, dreamy dinner that you’ll be so glad you made. This recipe uses Greek yogurt or 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. If you’re wondering if this is too spicy or flavorful for little ones, fear not. The spices are spot-on in terms of replicating the Indian dish it inspired but the heat is very mild. Even my two-year-old licks his plate clean and asks for seconds.

Where does Butter Chicken Come From?

Butter Chicken, also known as murgh makhani, is a traditional comfort food dish originating in Delhi, India that’s made from chicken and a mildly spiced curry sauce. The signature thick, rich, and creamy sauce 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! If you want to take a deeper dive into the origin story behind this dish (and the lawsuit to determine who its original creators are, check out this 7-minute radio story ).

This version of this flavorful Indian dish is loaded up with veggies and made right in the slow cooker for ultimate preparation ease but I’ve also included directions for stovetop and Instant Pot to give you options.

⭐️⭐️⭐️⭐️⭐️ What Others Are Saying About This Recipe

“This was super easy, and smells amazing! It’s the best Butter Chicken recipe we’ve made so far. I was worried it wouldn’t have enough spice, but it was perfect for us.” – AJ

Tip from Dietitian Jess

My family loves this recipe but being a mom of teenagers means it’s sometimes hard to know when we’ll be home for dinner. The last thing I want to have to worry about is rushing home because dinner is ready in the crockpot so I prefer to make this Butter Chicken recipe in my Instant Pot. I like to prep the ingredients ahead of time (chop the vegetables, slice the chicken, and measure the spices) which cuts 15-20 minutes of the prep time. That way everything is ready to go when I’m ready to cook.

How to make Butter Chicken in the crockpot

Since you can make this recipe right in the crockpot, it comes together with ease and without a lot of extra dishes. 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 butter chicken 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.

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.

Recipe Video: How To Make Crockpot Butter Chicken

How to Serve

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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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews

Crockpot Butter Chicken

Make a favorite takeout dish at home 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. 

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
• ½ teaspoon fine salt
• 1 tablespoon salted butter, chilled, 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 crock of a 6-quart or 8-quart slow cooker, place the sliced onions. 
2. 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. 
3. Add the saucy chicken mixture to the slow cooker over top of the sliced onions. 
4. Dot the pieces of butter over top of the 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. 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.) 
   
7. 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 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, spices, tomato sauce, tomato paste, and 1 cup water. Dot with the butter and cover with a lid.
4. Simmer until the chicken is cooked through, about 20 minutes.
5. When the chicken is cooked through, remove the lid, stir all ingredients until well combined, and turn off the heat. 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.) 
   
6. 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. When the cooking time is up, quick release the pressure and remove the lid. Stir well to allow the steam to escape.
4. 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.
5. After 10 to 15 minutes, stir in the yogurt and half and half.
6. 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 important to allow the cooked chicken mixture to cool a bit before adding the yogurt otherwise the yogurt may curdle. If it does, it’s still fine to eat but the texture may not be quite as creamy.

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

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

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