This slow cooker Indian butter chicken curry (chicken makhani) is unbelievably delicious and super easy to make. Serve with steamed basmati rice and plenty of naan bread to mop up the rich sauce.
Print Recipe
4.67 from 3 votes

Slow Cooker Butter Chicken Curry

This rich butter chicken curry is so easy to make in your slow cooker. Serve with steamed rice and naan bread.
Prep Time40 mins
Cook Time5 hrs 15 mins
Total Time5 hrs 55 mins
Course: Curry
Cuisine: Indian
Servings: 6 servings
Author: Lucy Parissi | Supergolden Bakes

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

Recipe adapted from Slow-Cooker comfort food.