Butter Chicken (Murgh Makhani) is unbelievably delicious and super easy to make in your slow cooker! Serve with steamed basmati rice and plenty of naan bread to mop up the rich sauce.
Love curries? Why not try my Healthy Chicken Rogan Josh
Do you have a ‘takeaway’ night? Ours tends to be on a Thursday or Friday, because even food bloggers need time away from cooking!
But our favourite Indian restaurant comes with a pretty hefty price tag, so ordering in is for special occasions only.
Luckily my favourite, Butter Chicken (Murgh Makhani), is unbelievably delicious and super easy to make at home, especially in a slow cooker.
It is quite a rich dish as the name would suggest, not too spicy and perfect for sharing as a family even with younger kids.
I can’t make any claims to authenticity so forgive me if the spices or method are not traditional – I just know it tastes really, really good. 🙂
HAVE YOU MADE MY SLOW COOKER BUTTER CHICKEN CURRY? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Slow Cooker Butter Chicken Curry
Ingredients
- 8 large skinless chicken breasts cut into cubes
- 1 tbsp lemon juice
- 1 tsp chilli powder
- 200 g | 7oz Greek yoghurt
- 1 tbsp finely grated fresh ginger
- 2 tsp garam masala
- 2 heaped tbsp butter
- 1 tbsp vegetable oil
- 1 onion chopped finely
- 3 garlic cloves minced
- 2 tbsp sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 2 heaped tbsp tomato paste
- 400 g | 14oz tin chopped tomatoes
- 125 ml | 1/2 cup chicken stock
- 4 tbsp single pouring cream
- fresh coriander cilantro to garnish
- roughly chopped cashew nuts to garnish
- steamed rice to serve
- salt and pepper to season
Instructions
- Cut the chicken breasts into large cubes and place in a bowl with the lemon juice, yoghurt, chilli powder, 1 tsp garam masala and grated ginger. Cover and chill for 30 mins.
- Heat 1 tbsp butter and the oil in a large non-stick pan. Fry the chicken, in batches if necessary, until browned. Transfer to the slow cooker.
- Wipe the pan clean and add the remaining butter until it is foaming.
- Add the onion, garlic, sugar and a pinch of salt and cook, stirring, for 5 minutes.
- Add the remaining garam masala, coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute.
- Stir in the tomato paste, chopped tomatoes and stock and bring to a simmer.
- Transfer to the slow cooker and stir everything to combine.
- Cook on low for 5 hours.
- Stir in the cream, taste and adjust the seasoning.
- Serve with steamed basmati rice and garnish with chopped cashews and fresh coriander.
Notes
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Dawn @ The Kitchen and a Latte says
We don’t do a takeaway weekly mainly because I find I often enjoy the food at home better. I think my version of takeaway is a “it’s not going on the blog so it can be thrown on a plate however” kind of meal haha! We will occasionally have one, but not often. In NYC tho, I would probably have one once a week! There is so much good food up there 🙂 But I am an hour away from there. The tolls and parking make it not worth going all the time just for food anymore (I used to when I was a younger adult.)
I am going to try this with the family one day soon, it looks and sounds delicious 🙂
Dawn says
Your recipes are so perfect! Do you have an instantapot cookbook?
Lucy Parissi says
I was thinking of doing an ebook soon!
Anita says
Awesome Indian recipe for the slow cooker. I always thought that Chinese restaurants here in the US are pretty bad, unless you are in big cities like San Francisco, LA, or Seattle. But, it’s good that you have great Indian fares over there.
Lucy Parissi says
I only experienced Chinese takeaways in New York. And a very long time ago. Probably not great by most standards but for my inexperienced taste buds the food was amazing. Indian restaurants in the UK range from incredible to pretty poor but I would say the standard overall is pretty high
Dahn says
Oh I just love butter chicken. We don’t have any Indian restaurants close to our home so a good recipe is a must.
Rae says
I was just saying to my husband that I was craving Indian food—now I don’t have to drive 45 minutes into town for dinner! Can’t wait to try this.