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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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.