Slow Cooker Butter Chicken Recipe

Slow Cooker Butter Chicken
Murgh Makhani
Submitted By: Taz

2 lbs Boneless/Skinless Chicken Thighs (Murgh) - washed, patted dry, and cubed*
6 Cloves Fresh Garlic (Leh-sun) - crushed
1 Medium Onion (Pyaz) - rough chopped
1 inch Piece Fresh Ginger (Adrak) - rough chopped
1 6oz Can Tomato Paste
½ Stick Salted Butter (Makhan) = 4 Tbs
2 Tbs Cashew Paste (Kaju) - soak cashews for 1 hour then grind
Small Handful Raw Cashews (Kaju) - rough chopped
Juice of 1 Lemon (Nimbu Ras)
1 Cup Heavy Cream (Malai)
¾ Cup Plain Yogurt (Dahi)
1 Tbs Garam Masala
2 ½ tsp Red Chile Powder (Lal Mirchi) - amount to taste, START LIGHT
2 tsp Turmeric Powder (Haldi)
1 ½ tsp Dried Fenugreek Leaves (Kasuri Methi)
1 tsp Kosher Salt (Namak
½ tsp Cardamom Powder (Elaichi Podi)
⅛ tsp Ground Cloves (Laung Podi)

  1. In a measuring cup or bowl, mix together heavy cream, yogurt, and tomato paste until all lumps of tomato paste are gone
  2. Place garlic, onion, and ginger in the work bowl of a small food processor or blender and purée into a smooth paste - Transfer to a 5 quart slow cooker (Crock-Pot®) along with the cashew paste, lemon juice, and spices - Thoroughly combine
  3. Place chicken pieces over resulting mixture in slow cooker
  4. Pour cream/yogurt/tomato mixture over top of chicken (chicken should be completely submerged)
  5. Add butter and chopped cashew nuts on top
  6. Place lid on slow cooker and cook on high for 4-5 hours or on low for 6-8 hours (stir once or twice during cooking)
  7. Adjust seasoning
  8. Serve hot along with raita or plain yogurt and basmati rice, chapatti, or naan 
*Can substitute Boneless/Skinless Chicken breasts

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