Crock Pot butter chicken (murgh makhani), is an internationally loved Indian-inspired chicken dinner that is practically effortless to make. It's quick to prepare and simple enough to whip up on any night of the week. Pair it with some fresh, homemade Naan Bread or rice to enjoy a flavorful chicken dinner with your family.
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This delicious, fragrant Indian butter chicken is an easy-to-make meal and a shortcut version of one of the most popular curry dishes available at Indian restaurants worldwide.
So before saying this is not an authentic recipe, please recognize that I fully acknowledge that this slow cooker butter chicken version is made to be suited for quick family meals. It's a mild version of butter chicken that all family members will enjoy!
🥘 Ingredients
Most of us don't have certain distinct herbs and traditional butter chicken ingredients, like fenugreek leaves (kasuri metha or kasoori metha). If you have celery leaves or mustard greens on hand, you can use them as a substitute.
Otherwise, use curry powder that is fresh, as it will yield the best results. The aroma of the fenugreek fades over time and will result in a lighter flavor profile.
Marinade
- Chicken Breasts - 1 pound of chicken breasts (boneless, skinless cubed into chunks).
- Paprika - 1 teaspoon of paprika (or use a paprika substitute).
- Chili Powder - 1 teaspoon of chili powder (or use a chili powder substitute).
- Salt - ¼ teaspoon of salt (to taste).
- Ginger - 1 tablespoon of ginger (finely grated, or use ginger paste, or a ginger substitute).
- Garlic - 3 cloves garlic (minced).
- Lemon Juice - ¼ cup of lemon juice (fresh lemon juice is best).
Cream Sauce
- Heavy Cream - ½ cup of heavy cream (or use a heavy cream substitute).
- Coconut Milk - 1 14-ounce can of coconut milk.
- Yellow Curry Powder - 2 teaspoons of yellow curry powder (or use a yellow curry powder substitute). Feel free to use my homemade yellow curry powder blend!
- Garam Masala - 2 tablespoons of garam masala seasoning (see our garam masala recipe, or use your favorite brand).
- Tomato Paste - 1 6-ounce can of tomato paste (or use a tomato paste substitute).
- Chicken Broth - 1 cup of chicken broth (or use a chicken broth substitute).
- Green Chiles - 1 4-ounce can of diced green chiles (finely chopped or food processed).
- Turmeric - 1 teaspoon of turmeric (or use a turmeric substitute).
- Onion - ½ cup of onion (½ large onion, finely chopped).
- Butter - 2 tablespoons of butter (softened at room temperature or use a butter substitute).
- Pepper (optional) - ground black pepper (to taste before serving).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Crock Pot Butter Chicken
This slow-cooker butter chicken is incredibly easy to make and quick to prepare. You will need a small and large mixing bowl, Crock Pot (slow cooker), a wooden spoon, and some measuring utensils to get started
My butter chicken recipe will make around 6 servings! There's plenty for everyone to enjoy, especially if you make a few sides to go with.
Step 1: Marinate chicken. If possible, marinate your 1 pound of chicken for a few hours before adding it to your slow cooker with the sauce. To marinate: in a small bowl, add chicken, 1 teaspoon paprika, 1 teaspoon chili powder, ¼ teaspoon salt, 1 tablespoon ginger, and 3 cloves of minced garlic with ¼ cup lemon juice and stir to coat evenly. Cover and refrigerate (overnight, if possible).
Step 2: Make sauce. In a large mixing bowl combine the ½ cup heavy cream, 14 ounces of coconut milk, 2 teaspoons yellow curry powder, 2 tablespoons garam masala, 6 ounces tomato paste, 1 cup chicken broth, 4 ounces of finely chopped diced green chiles, and 1 teaspoon turmeric. Stir to combine, then set aside.
Step 3: Add ingredients. Cover the bottom of the Crock Pot with ½ cup of finely chopped onion before adding the marinated chicken on top of the onion layer. Add chicken.
Step 4: Cook. Pour the cream sauce over the chicken until it is covered completely by the sauce. Top it all off with a few pats of butter (about 2 tablespoons), cover, and cook for 4-6 hours on high heat or 8 hours on a low heat setting.
Step 5: Serve. Add (optional) salt & pepper if using, before serving immediately.
🥗🥘🍲 Best Served With
Pair it with some fresh, homemade Naan bread and my Instant Pot long-grain white rice to enjoy a flavorful chicken dinner with your family. Even a fresh broccolini salad would taste wonderful too. Enjoy!
💭 Angela's Tips & Recipe Notes
- If time allows, I like to start marinating my chicken either the evening before or early in the morning before turning the slow cooker on.
- The longer you can cook the butter chicken, the better it will taste.
- Taste, Taste, Taste! Add additional salt & pepper as needed.
- Adjust seasonings to your or your family's taste buds. If you would like a kick of heat, try some red pepper flakes or cayenne pepper.
- For more authentic flavor, use bone-in chicken thighs, or cool your butter chicken gravy off with a scoop of greek yogurt when serving.
🥡 Storing & Reheating
Place your leftover butter chicken in an airtight container and store it in the fridge for up to 4 days.
You can also freeze your leftovers in a freezer-safe container for up to 4 months. If you are making rice for this dish, make sure to store them separately. Thaw overnight in the fridge before reheating.
Reheating
Reheat your leftover butter chicken in a saucepan on the stove over medium heat, stirring occasionally until heated through to your liking. Alternatively, you can place your chicken in a microwave-safe dish and heat it in 30-second increments.
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❓ Recipe FAQs
Great question! You can either use boneless and skinless chicken breasts or chicken thighs! No matter which one you choose, this dish will turn out delicious!
Slow-cooker butter chicken is usually served over rice or with Naan bread. You can also serve it with roasted vegetables, mashed potatoes, or a fresh salad!
To thicken the sauce, you can remove the chicken from the slow cooker and simmer the sauce on the stovetop until it reduces and thickens to your liking. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the sauce to thicken it. Let it cook for a few minutes until it thickens.
😋 More Tasty Slower Cooker Recipes
- Crock Pot Pork Chops - If you love a delicious dinner recipe that takes minimal effort, you have to make these tender pork chops.
- Slow Cooker Chicken Alfredo - This easy chicken alfredo is perfect to make when your family is craving a pasta dish on a busy night.
- Crock Pot Corned Beef - My slow cooker corned beef recipe is a one-pot meal featuring juicy and tender corned beef with tender vegetables.
- Crock Pot London Broil - This London Broil recipe is amazingly tender, filling, and full of deliciously savory flavors.
- Crock Pot Mac & Cheese - Say goodbye to the boiling of mac and cheese when you can make it effortlessly in the slow cooker.
- Crock Pot Beef Stew - Slow-cooked stew is the perfect family dinner on chilly days.
- Summer Crockpot Meal Ideas
- Panda Express Honey Sesame Chicken
- Panda Express Black Pepper Chicken
- Leftover Lobster Recipes
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📖 Recipe Card
Crock Pot Butter Chicken
Ingredients
- 1 lb chicken breasts (boneless, skinless cubed into chunks)
Chicken Marinade
- 3 cloves garlic (minced)
- 1 Tbsp ginger (finely grated - or use ginger paste)
- 1 tsp paprika
- 1 tsp chili powder
- ¼ tsp salt
- ¼ c lemon juice
Butter Chicken Sauce
- ½ c heavy cream
- 1 14 oz can coconut milk
- 1 6 oz can tomato paste
- 1 cup chicken broth
- 1 4 oz can diced green chiles (finely chopped or food processed)
- 2 tsp yellow curry powder
- 2 Tbsp garam masala (see our garam masala recipe)
- 1 tsp turmeric
- ½ c onion (½ large onion, finely chopped)
- 2 Tbsp butter
- salt & pepper (optional, to taste before serving)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- If possible, marinate your chicken for a few hours before adding to your slow cooker with the sauce. To marinate: in a small bowl, add chicken, paprika, chili powder, salt, ginger and garlic with lemon juice and stir to coat evenly. Cover and refrigerate.
- In a large mixing bowl combine heavy cream, coconut milk, yellow curry powder, garam masala, tomato paste, chicken broth, finely chopped diced green chiles, and turmeric. Stir to combine.
- Cover the bottom of the crock pot with the finely chopped onion before adding the marinated chicken on top of the onion layer. Add chicken.
- Pour the cream sauce over the chicken until it is covered completely by the sauce. Top it all off with a few pats of butter, cover, and cook for the 4-6 hours depending on your slow cooker heat setting.
- Add (optional) salt & pepper to taste before serving.
Notes
- If time allows, I like to start marinating my chicken either the evening before or early in the morning before turning the slow cooker on.
- The longer you can cook the butter chicken, the better it will taste.
- Taste, Taste, Taste! Add additional salt & pepper as needed.
- Adjust seasonings to your or your family's taste buds. If you would like a kick of heat, try some red pepper flakes or cayenne pepper.
- For more authentic flavor, use bone-in chicken thighs, or cool your butter chicken gravy off with a scoop of greek yogurt when serving.
Nutrition
Linda says
J'ai fais le poulet au beurre, j'aimerais savoir qu'est les piments verts en conserve et es ce que je peux remplacer par du poivron vert!
"I made the butter chicken, I would like to know what the canned green peppers are and can I substitute with green peppers!"
Angela @ BakeItWithLove.com says
Ce sont des piments verts, utilisez des jalapenos comme substitut. Apprécier!
"They are green chiles, use jalapenos as a substitute. Enjoy!"