Slow Cooker Butter Chicken
Slow Cooker Butter Chicken is tender, creamy, and full of flavor, and it always fills my kitchen with an irresistible aroma. Also called Murgh Makhani or Indian chicken is made with perfectly seasoned chicken in a rich curry sauce. This combination is mouthwateringly delicious and so easy to make—the slow cooker does all the work.
Living for about 10 years in an Indian community, I completely fell in love with their food. This authentic Indian recipe will win you over. The long and slow cooking time makes all the flavors meld together, making it an irresistible meal. I enjoy serving it with butter rice on the side.
Table of contents
I recommend marinating the chicken the night before. Just leave it in the fridge to soak up all the flavors. Then, before I leave for the day, I sauté it and put it in the slow cooker with the sauce to cook. If you need your chicken sooner, you can cook it on high for three to four hours. However, for the best flavor and most tender chicken, I recommend cooking on low for six to seven hours.
Why you will love this recipe
- It is so easy: Marinate the chicken the night before. Then sauté the chicken and toss it in the pot with the rest of the ingredients before enjoying your day. Then, you can come back to a delicious but easy meal.
- Authentic flavor: If your goal is to serve an authentic Indian meal, this one you should definitely try.
- Leftovers taste incredible: Some recipes taste better the next day. This crockpot butter chicken is one of them. Save some for lunch or dinner tomorrow.
- Make it your way: Although I prefer this dish just the way it is, sometimes I like to mix it up by adding or removing some of the ingredients. For example, when I have people sensitive to spicy foods, I leave out chili powder and garam masala.
What you’ll need to make slow cooker butter chicken
Ingredients:
- Chicken – I use skinless boneless chicken thighs because they are easy to prepare, and my family prefers white meat. Whatever meat you use, just cut it into two-inch cubes.
- Yogurt—Plain Greek yogurt is my preference for this marinade. It adds a nice, mellow acid with a mild, creamy flavor.
- Ginger and garlic – Freshly minced ginger is a bit spicy, but I prefer it to the powdered stuff for its bold flavor.
- Garam masala – My favorite blend is mace, nutmeg, black peppercorns, cinnamon, cloves, cardamom, coriander, and cumin. Some blends also have mustard seeds, fennel, and bay leaves. Use what you like.
- Turmeric and cumin – A popular curry spice, turmeric adds an earthy background with hints of pepper, ginger, and sweetness. Although in the garam masala, there is cumin, I add a little extra for the warm, sweet flavor.
- Red chili powder—If you have never used it, the difference between red chili powder and regular chili powder is that the chiles are soaked in vinegar and water. Red chili powder adds an extra kick of tanginess to anything it touches.
- Paprika – Gives your marinade a subtly sweet and peppery taste. I like to use smoked paprika for its smoky flavor, but you can also use sweet or regular.
For the sauce:
- Butter—Because butter is the star of this dish, I only use the highest-quality butter without salt. If your butter has salt, remove it from the sauce ingredients.
- Onion and garlic – Minced and sauteed to add a fresh, bold flavor.
- Tomato sauce—Another important ingredient. I prefer to use organic tomatoes to make my own, but you can use your favorite brand.
- Evaporated milk – Any kind of evaporated milk will do, but the better the quality, the better the flavor.
- Heavy cream—Do not substitute this ingredient unless you really have to because it gives your sauce the creaminess it needs to taste authentic.
- Garam masala – My favorite blend is mace, nutmeg, black peppercorns, cinnamon, cloves, cardamom, coriander, and cumin. Some blends also have mustard seeds, fennel, and bay leaves. Use what you like.
- Ginger and cumin– Freshly minced ginger is a bit spicy, but I prefer it to the powdered stuff for its bold flavor.
- Red chili powder and paprika — The chili adds a nice heat, while the paprika gives the sauce a subtly sweet and peppery taste. I like to use smoked paprika for its smoky flavor, but you can also use sweet or regular.
How to make it
- Marinate the chicken: The night before (or at least 30 minutes before), I mix all of the marinade ingredients in a heavy-duty zipper baggie and add chicken. Put it in the fridge to marinate.
- Sauté the chicken: When ready to begin, I heat a large skillet with oil over medium-high heat. When it is hot, I add chicken in batches to not crowd the pan. I cook it for about three to five minutes or until it is brown on each side.
- Make the sauce: Now, I add the butter to the pan and let it melt before adding the garlic, onion, and ginger. Next I add the paprika, sugar, red chili powder, garam masala, and cumin, and cook for another minute.
- Transfer to the pot: Then, I pour the sauce into your slow cooker and stir in the chicken. Add the evaporated milk, tomato sauce, and salt and pepper to taste.
- Cook the chicken: I cook it on low for six to seven hours or high for three to four hours. About 30 minutes before the cooking time is up, I stir in the heavy cream.
- Serve: Finally, I serve your butter chicken with rice and naan.
Expert tips
Finding your own garam masala
Because there are many different garam masala blends, I recommend finding your favorite before you cook with it. The most common variety is made with black peppercorns, green and black cardamom, nutmeg, cloves, cinnamon, and mace. Other types include fennel seeds, bay leaves, coriander, and chili powder. Others have only pepper, cloves, cumin, cinnamon, and cardamom.
All varieties and blends of garam masala are considered authentic Indian spices, so it is up to you to decide which mixture you prefer. Biryani masala is another variety of spices made with caraway seeds and anise. Chaat masala has dried mango powder added for a bit of sweet tanginess. You can also make your own, so you only get the spices you like and the right amounts.
More tips to consider
- To easily remove cardamom pods after cooking, use a needle and thread to tie them together. Then, before serving, lift the thread out to remove all the pods at once.
- If your chicken is too thin, add some cornstarch slurry and heat it a little longer. You can make a slurry by mixing one tablespoon of cornstarch with one cup of warm water.
- If it has an acid taste, add another tablespoon of sugar or honey.
- I usually double the sauce recipe because I like to use it when reheating. It also tastes great on tacos, pasta, and bread.
- When freezing, put your leftovers in small freezer-safe containers to take out just what you need when you need it.
Recipe variations and add-ins:
- Different cuts: Instead of skinless boneless chicken breast, you could also use thighs. Dark meat has a more robust flavor and is always juicy.
- Different meat: If your butcher does not have fresh organic chicken, you could use a different meat. I have tried pork, turkey. They are all truly delicious in their way.
- Cheesy butter chicken: Another way to change this recipe is to add some shredded cheese. I have tried cheddar, mozzarella, and parmesan.
- Make it spicy: Even with the garam masala and chili powder, this dish is not that spicy. If you want to add some heat, add red pepper flakes to the marinade and toss chopped jalapenos into the sauce.
Serving suggestions:
Slow-cooker butter chicken goes great with all sorts of side dishes. Here are some ideas my family loves:
- I like to serve my saucy butter chicken on top of some perfect fluffy rice and garlic naan on the side.
- Any kind of side dish would pair nicely with this dish, but for an Indian theme, try it with chutney, chana masala, naan, or grilled eggplant.
- Add a light salad on the side, like this strawberry broccoli salad or grilled zucchini salad.
- To help soak that delicious sauce, serve with some crusty French bread or rolls like my Amish potato dinner rolls.
How to store:
- Refrigerate: After cooled to room temperature, put your crockpot butter chicken in a sealed container. It will stay fresh for up to 10 days.
- Freezing: If you want to keep it longer, you must freeze it. Once it has cooled, pour it into a freezer-safe container or freezer bag, and it can stay frozen for four to six months.
- Defrost: Remove your frozen leftovers from the freezer and put them in the fridge the night before you plan to serve them.
- Reheating: Heat in a saucepan on the stove for 10 minutes or in the microwave for one or two minutes.
Frequently asked questions
First, the most common reason for watery butter chicken is too much liquid. That may be the obvious thing, but many people overlook it. Keep an eye on your measuring to make sure the amounts are all correct. Another problem could be that you added the cream and butter too soon. Try waiting for the sauce to cool before adding them. Thicken up your sauce with a bit of cornstarch slurry.
No chicken should be chewy or rubbery, but it happens sometimes. It can happen if your chicken was not cooked long enough or when it is cooked too long. You have to get it to the correct temperature for eating, which is 165 degrees F, without going over that number. Using the marinade in this recipe should keep your chicken from drying out, especially since you are cooking it low and slow in a creamy sauce.
Getting the sauce perfect can be difficult if you do not follow the directions carefully. If you overcook it after adding the butter, it will separate. If it simmers too long, the water can evaporate, and the sauce will dry and crack. Another thing to be careful of is to add the yogurt while it is not too hot, or it will curdle. The same goes for the cream. Do not mix the cream in until the last step so it will blend seamlessly.
More slow cooker recipes to try:
Slow Cooker Butter Chicken
Ingredients
Chicken Marinade:
- 2 lbs chicken breasts or thighs cut into 2-inch cubes
- 1 cup plain Greek yogurt
- 1 tablespoon fresh minced ginger
- 1 teaspoon garlic powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon of salt
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion diced
- 5 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 1 tablespoon sugar
- 14 oz tomato sauce
- 1 1/4 teaspoons salt or to taste
- 1 cup evaporated milk
- 1/2 cup heavy cream
Instructions
Chicken Marinade:
- In a bowl or large ziplock bag, combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap, and let marinate for 30 minutes or overnight in the fridge.
Saute the Chicken:
- Place a large skillet over medium-high heat. Add two tablespoons of olive oil.
- When hot, add chicken pieces in batches, ensuring not to overcrowd the pan. Cook until browned, for about 3-5 minutes per side. Set aside on a plate and cover with foil to keep it warm.
- Melt the butter. Add the onion, garlic, and ginger, stir, and cook for 2 minutes.
- Add the aromatics: cumin, garam masala, red chili powder, sugar, and paprika, and cook for 1 minute.
- Transfer the mixture to the slow cooker. Add the chicken.
- Add the tomato sauce and evaporated milk. Season with salt and pepper, and stir to combine.
Cook:
- Cook low for 6 to 7 hours or on high for 3-4 hours.
- Thirty minutes nearly the end of the cooking time, open the lid and stir in the heavy cream.
- Serve with rice garnished with cilantro.