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Slow Cooker Butter Chicken (Murgh Makhani)

January 11, 2021 by Lucy Parissi 14 Comments

14383 shares
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Butter Chicken (Murgh Makhani) is rich, unbelievably delicious and super easy to make in your slow cooker! Serve with pilau rice or cauliflower rice for a Keto friendly option.

Love curries? Why not try my Healthy Chicken Rogan Josh

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Bowl of butter chicken curry garnished with onions and coriander

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.

Give your purse a break and make this insanely delicious butter chicken recipe at home! I have updated my 2017 recipe to make it even easier and quicker to make – no browning, no fuss!

SLOW COOKER BUTTER CHICKEN

Butter Chicken is one of my fave curry recipes – tender chunks of chicken in an ultra rich and delicious sauce enriched with butter and cream.

Serious amounts of BUTTER and cream make this the PERFECT KETO MEAL, served with cauliflower rice or perhaps zucchini noodles.

Despite the richness of the sauce, this is a very easy recipe where the slow cooker does almost all the work. You can even prepare the sauce base in advance and freeze it so that you always have it to hand!

Murgh Makhani Ingredients

This easy chicken curry doesn’t require a ton of ingredients, other than a few spices which add so much flavour to the rich sauce.

Butter chicken ingredients
  • Chicken thighs or chicken breasts (skinless). Chicken thighs are more tender and suitable to this recipe.
  • Onion and garlic
  • Fresh ginger or ginger paste for convenience
  • Lemon juice
  • Diced tomatoes in their juice
  • Tomato paste (you can leave this out if preferred)
  • Spices: garam masala, smoked paprika, cayenne, turmeric, cumin
  • Plenty of butter to enrich the sauce or coconut oil for a dairy free version
  • Cream or full fat coconut milk for a dairy free version

HOW TO MAKE BUTTER CHICKEN CURRY

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Cut the chicken thighs into cubes removing any large pieces of fat. Put all the sauce ingredients in a food processor and blitz to a smooth paste.

preparing the sauce base for butter chicken

STEP 2 Add the paste into your slow cooker and mix in the diced chicken.
Cover and cook on HIGH for 3 hours or on LOW for 5 hours.

STEP 3 Stir in the butter until it melts into the sauce and add the cream. 

stirring butter and cream into butter chicken curry

STEP 4 Taste and adjust the seasoning (if needed). Garnish with chopped coriander and serve over rice or cauliflower rice.

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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

Lucy Parissi | Supergolden Bakes
This rich butter chicken curry is so easy to make in your slow cooker. Serve with steamed rice and naan bread or cauliflower rice for a delicious Keto option.
4.59 from 24 votes
Print Rate
Course: Main Course
Cuisine: Indian
Keyword: Butter Chicken Recipe, Keto Butter Chicken, Slow Cooker Butter Chicken
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 665kcal
Prevent your screen from going dark

Ingredients

For the sauce

  • 1 onion chopped finely
  • 4 garlic cloves
  • 400 g | 14oz tin chopped tomatoes
  • 1 tbsp tomato paste (optional)
  • 1 tbsp finely grated fresh ginger or ginger paste
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp cayenne

Butter Chicken

  • 10 large skinless chicken breasts cut into cubes
  • 113 g (½ cup) unsalted butter cubed
  • 120 ml (½ cup) cream heavy / double cream
  • fresh coriander (cilantro) to garnish
  • salt and pepper to season to taste

Instructions

  • Cut the chicken breasts into large cubes removing any large pieces of fat.
  • Put all the sauce ingredients in a food processor and blitz to a smooth paste.
  • Add the paste into your slow cooker and mix in the diced chicken.
  • Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
  • Stir in the butter until it melts into the sauce and add the cream.
  • Taste and adjust the seasoning (if needed). Garnish with chopped coriander and serve over rice or cauliflower rice.

Video

Notes

  • The curry will keep in the fridge for 2-3 days.
  • The sauce paste can be prepared in advance and frozen to use whenever you like!

Nutritional Info

Calories: 665kcal | Carbohydrates: 7g | Protein: 82g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 309mg | Sodium: 1085mg | Potassium: 1618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 3mg
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Comments

  1. Ravenstorme says

    January 13, 2023 at 3:02 am

    5 stars
    This recipe is absolutely delicious! I grew up in a country where I could find Indian food on every corner but now live in a state where I can’t find a good Indian restaurant within driving distance sadly. The only way my family and I have a good Indian meal is if I cook it. I tried this recipe today and it’s a definite winner and MUST make again! Thank you for sharing! Saving this one for sure. 🙂

    Reply
  2. Alyson says

    December 04, 2022 at 6:38 pm

    5 stars
    This is a stunning dish and so easy to make! I have tried a few slow cooker recipes but this is easily the best, very authentic. Thank you !

    Reply
  3. Erin says

    January 19, 2022 at 1:31 am

    Hi Lucy – do you think Coconut Cream could be substituted for the heavy cream here without ruining the recipe? Thanks!

    Reply
    • Lucy Parissi says

      January 19, 2022 at 1:11 pm

      Hi Erin,
      don’t see why not as long as it is full fat. I have also used soya cream in the past

      Reply
  4. Linda says

    December 09, 2021 at 6:49 pm

    5 stars
    I have been wanting to make butter chicken for quite some time. This recipe is simple to do! Will be in my rotation monthly. I did use fresh parsley for garnish as I did not have the fresh corriander.

    Reply
    • Lucy Parissi says

      December 09, 2021 at 9:16 pm

      Glad you enjoyed it 😘

      Reply
  5. Stephen Watts says

    January 16, 2021 at 9:11 pm

    5 stars
    Fantastic. Kids ate all of it

    Reply
  6. Dawn @ The Kitchen and a Latte says

    July 30, 2019 at 12:11 pm

    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 🙂

    Reply
  7. Dawn says

    January 26, 2019 at 9:02 pm

    5 stars
    Your recipes are so perfect! Do you have an instantapot cookbook?

    Reply
    • Lucy Parissi says

      January 27, 2019 at 12:41 pm

      I was thinking of doing an ebook soon!

      Reply
  8. Anita says

    July 14, 2017 at 1:54 am

    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.

    Reply
    • Lucy Parissi says

      July 16, 2017 at 5:42 pm

      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

      Reply
  9. Dahn says

    July 14, 2017 at 1:27 am

    Oh I just love butter chicken. We don’t have any Indian restaurants close to our home so a good recipe is a must.

    Reply
  10. Rae says

    July 13, 2017 at 10:57 pm

    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.

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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