Crockpot Butter Chicken

Introduction

Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. Traditionally, it’s made with marinated chicken simmered in a spiced tomato-based sauce enriched with cream and butter. Making it in the crockpot brings a new level of ease—you simply add your ingredients, let the flavors meld slowly, and return to a house filled with the aroma of warm spices.

This Crockpot Butter Chicken combines tender chicken pieces with a rich, creamy, and flavorful sauce. It’s the perfect dish for cozy weeknights, family dinners, or even special gatherings when you want to impress without spending hours in the kitchen.

Why I Love This Recipe

I love this recipe because it allows me to enjoy authentic Indian-inspired flavors with minimal effort. The crockpot does all the heavy lifting, gently simmering the chicken until it becomes melt-in-your-mouth tender. The sauce is a perfect balance of creamy, buttery richness with aromatic spices like garam masala, cumin, and turmeric. Plus, it pairs beautifully with rice, naan, or even pasta for a creative twist.

Why It’s a Must-Try Dish

• Rich & Flavorful: Layers of spice, cream, and butter create a luxurious sauce.
• Easy Prep: Just mix, set, and forget.
• Restaurant-style dish at home: Save money while enjoying gourmet flavors.
• Family-Friendly: Not overly spicy—great for kids and adults.
• Versatile: Pairs well with many sides.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 3–4 hours on high or 6–7 hours on low
• Total Time: 3 hours 15 minutes (high) / 6 hours 15 minutes (low)

Servings and Nutritional Info

• Servings: 4–6
• Calories per Serving: ~420 kcal
• Course: Main Course
• Cuisine: Indian-inspired

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1 cup tomato puree (or canned crushed tomatoes)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup plain Greek yogurt
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons butter (unsalted)
• 2 tablespoons olive oil
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt (adjust as needed)
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Optional for thicker sauce:

• 1 tablespoon cornstarch mixed with 2 tablespoons water

Cooking Directions

1. Prepare Sauce: In a bowl, whisk together tomato puree, yogurt, cream, garlic, ginger, and spices.
2. Layer Ingredients: Place chicken chunks and onion in the crockpot. Pour sauce over the chicken. Add butter and drizzle olive oil on top.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
4. Thicken Sauce (Optional): Stir in cornstarch slurry 30 minutes before serving if sauce is too thin.
5. Finish with Lemon Juice: Stir in lemon juice for brightness.
6. Serve & Garnish: Sprinkle with fresh cilantro before serving.

Step-by-Step Preparation Method

1. Cut chicken into bite-sized chunks.
2. Mix sauce base: In a bowl, combine tomato puree, yogurt, cream, garlic, ginger, and spices.
3. Layer crockpot: Place chicken and onions at the bottom. Pour sauce over. Add butter.
4. Cook: High 3–4 hours / Low 6–7 hours.
5. Check consistency: Add cornstarch slurry if needed.
6. Add lemon juice: Stir before serving.
7. Garnish: Sprinkle cilantro.

How to Serve

• Serve hot with steamed basmati rice or naan bread.
• Pair with a fresh cucumber raita or side salad.
• For a twist, serve over quinoa or pasta for a fusion meal.

Recipe Tips

• Use chicken thighs for juicier, more flavorful meat.
• Marinate chicken in yogurt and spices for a few hours before cooking for deeper flavor.
• Adjust spice levels by adding more or less chili powder.
• For dairy-free, substitute coconut cream for heavy cream.

Variations

• Coconut Butter Chicken: Use coconut milk instead of cream.
• Vegetarian Version: Replace chicken with chickpeas, paneer, or tofu.
• Spicy Butter Chicken: Add extra chili powder or cayenne.
• Low-Calorie Option: Use half-and-half instead of heavy cream.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked butter chicken in freezer-safe containers for up to 3 months.
• Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop or microwave. Add a splash of cream or broth if sauce thickens.

Special Equipment Needed

• Crockpot / Slow Cooker
• Mixing bowl and whisk
• Cutting board and knife

Frequently Asked Questions (FAQ)

Q: Can I use bone-in chicken?
A: Yes, but boneless cooks faster and is easier to shred.

Q: Can I make it ahead?
A: Absolutely! This dish reheats beautifully.

Q: Is this recipe spicy?
A: It’s mildly spiced. Adjust chili powder to your preference.

Q: Can I make it dairy-free?
A: Yes—use coconut cream and dairy-free yogurt alternatives.

Q: Can I double the recipe?
A: Yes, just ensure your crockpot has enough room.

Conclusion

Crockpot Butter Chicken is a rich, creamy, and aromatic dish that delivers restaurant-style flavors right at home. With its warm spices, tender chicken, and luscious sauce, it’s the perfect comfort food. The crockpot makes it incredibly easy, turning complex flavors into a fuss-free weeknight dinner. Once you try this recipe, it will surely become a staple in your kitchen for both casual meals and special occasions.