Slow Cooker Butter Chicken (Murgh Makhani) – Supergolden Bakes
I’ve been making a slow-cooker version of butter chicken for years because it gives you deep, set-it-and-forget-it flavor with minimal hands-on time. This version turns tender chicken into a plush, tomato-cream curry that’s perfect for busy weeknights, dinner guests, or meal prep. If you love comfort curry without the babysitting, this is the dish that earns its place on repeat. If you enjoy other slow-cooker chicken meals, you might also like this Mexican-inspired slow-cooker chicken bowl for a different flavor profile.
Why you’ll love this dish
Butter chicken (Murgh Makhani) is the crowd-pleaser of Indian curries: rich but not overly spicy, creamy but tomato-forward, and reliably satisfying. The slow cooker softens the chicken and lets the spices bloom gradually, delivering a rounded sauce with less active effort than stovetop versions.
“My family declared this the new ‘comfort-weeknight’ curry—mild enough for kids, flavorful enough for grown-ups.” — a regular recipe tester
Reasons to try it:
- Hands-off cooking: Add ingredients, set the timer, and come back to a complete meal.
- Consistent tenderness: Slow, gentle heat keeps chicken juicy and shred-friendly.
- Make-ahead friendly: Sauce flavors deepen if refrigerated overnight.
- Accessible ingredients: You don’t need exotic items—though kasuri methi (dried fenugreek) makes a noticeable difference.
If you’re exploring slow-cooker chicken ideas, check out this slow-cooker chicken burrito bowl for another easy meal.
Step-by-step overview
This slow-cooker butter chicken is straightforward. Here’s what happens from start to finish:
- Marinate (optional but recommended): Yogurt, lemon, and spices tenderize and flavor the chicken.
- Sauté aromatics: Quick frying of onion, garlic, and ginger concentrates flavor (you can skip, but the sauce is brighter if you don’t).
- Combine in slow cooker: Add tomatoes, spices, and chicken. Slow-cook on low for 4–6 hours until chicken is shreddable.
- Finish off: Stir in butter, cream (or cashew cream), and crushed kasuri methi at the end to preserve creaminess and aroma.
- Serve: Spoon over rice or with warm naan and garnish with cilantro.
For another slow-cooker Italian comfort option that uses similar low-and-slow technique, see this slow-cooker chicken cacciatore.
Gather these items
- 800g (about 1.75 lb) boneless, skinless chicken thighs or breasts (thighs recommended)
- 200g canned tomatoes or passata (about 1 cup)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced; 1 tbsp ginger, grated
- 150g plain yogurt (full-fat is best)
- 2 tbsp lemon juice
- 2 tsp garam masala; 1 tsp ground cumin; 1 tsp paprika; ¼–½ tsp chili powder (adjust)
- 1 tsp turmeric; 1 tsp salt (adjust to taste)
- 50g (3–4 tbsp) butter
- 100ml double cream or ¾ cup cashew cream for dairy-free version
- 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional but signature)
- Fresh cilantro and extra butter for finishing
Notes and substitutions:
- Chicken thighs have more fat and stay juicier; breasts are leaner and can dry if overcooked.
- Use coconut cream in place of dairy cream to make this dairy-free (and swap butter for oil or vegan butter).
- If you like smoky flavor, use smoked paprika and briefly broil the finished curry for a minute.
Directions to follow
- Marinate (optional): In a bowl, mix yogurt, lemon juice, 1 tsp garam masala, ½ tsp cumin, ½ tsp paprika, and a pinch of salt. Add chicken, toss to coat, and refrigerate 30 minutes–overnight. Marinating tenderizes and builds depth.
- Sauté aromatics (recommended): Heat 1 tbsp oil in a skillet over medium heat. Cook onion until transluscent and beginning to brown, ~7 minutes. Add garlic and ginger and cook 1 minute. Stir in remaining spices (turmeric, remaining cumin, paprika, chili powder) for 30 seconds to toast them. This step brightens the sauce.
- Layer in slow cooker: Transfer the sautéed aromatics to the slow cooker. Add canned tomatoes, the marinated chicken (and any leftover marinade), 1 tsp salt, and 1 tsp garam masala. Stir gently to combine.
- Cook low and slow: Cover and cook on LOW for 4–6 hours, or on HIGH for 2–3 hours, until chicken is tender and shreds easily with two forks. Avoid overcooking; breasts can dry if left too long.
- Finish the sauce: Remove chicken and shred it; return to the pot. Stir in butter and cream over LOW heat until fully melted and glossy. Simmer uncovered 10–15 minutes to meld flavors. Crush in kasuri methi and adjust salt and lemon if needed.
- Final balance: Taste and add more cream for richness, lemon for brightness, or a pinch of sugar if tomatoes taste too sharp. Garnish with cilantro and a drizzle of melted butter.
For extra hands-off meal ideas using similar slow-cooker techniques, try adapting flavors from this slow-cooker chicken cacciatore with potatoes.
Best ways to enjoy it
Serve butter chicken with:
- Steamed basmati rice or jeera (cumin) rice for soaking up the sauce.
- Warm naan, garlic naan, or roti to scoop and mop.
- A crisp cucumber-yogurt salad or lightly spiced roasted vegetables to add textural contrast.
- A lemon wedge on the side for those who like an acidity lift.
For a family-style meal, bring out small bowls of chopped cilantro, extra cream, and sliced chilies so everyone can customize. If you like starch-forward plates, pair this with a simple pilaf like the ones that inspired other slow-cooker bowls on the site: a chicken burrito bowl offers complementary ideas.
The best way to save extras
Storage and reheating tips:
- Refrigerate within 2 hours of cooking in a shallow, airtight container. Consume within 3–4 days.
- Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stove over low heat until steaming hot, stirring occasionally. Bring to 74°C / 165°F to ensure safety. If sauce has thickened in the fridge, add a splash of water or cream while reheating.
- Do not reheat more than once; repeated reheating increases food safety risk.
Helpful cooking tips
- Prefer thigh meat: Thighs are more forgiving in the slow cooker and stay moist after long cooking.
- Add cream at the end: Adding dairy too early can cause separation; finish the dish with cream or cashew cream.
- Sear for depth: Searing seasoned chicken briefly before the slow-cook step adds color and extra flavor, but it’s optional if you’re short on time.
- Taste and adjust: Slow-cooked tomatoes can taste flat at first—brighten with lemon juice or extra garam masala at the end.
- Use whole spices: Toasting whole spices (bay leaf, cloves, cinnamon) during the sauté step gives a more layered, restaurant-style aroma.
Recipe variations
- Dairy-free: Replace butter with oil and cream with cashew or coconut cream. Finish with a spoon of almond butter for body if desired.
- Smoky butter chicken: Add ½ tsp smoked paprika and a quick charcoal smoke (place hot charcoals in a small bowl in the pot lid for a couple minutes) for a tandoori-like finish.
- Veggie version: Substitute paneer cubes or roasted cauliflower and chickpeas for a vegetarian option; reduce cooking time for cauliflower.
- Spicier: Increase chili powder or add a chopped green chili while sautéing. Balance heat with a touch more cream.
- Meal-prep bowl: Spoon curry over rice, add steamed greens, and portion into containers for grab-and-go lunches.
Helpful answers
Q: Can I use store-bought tomato sauce instead of canned tomatoes?
A: Yes—use passata or a plain tomato sauce, but avoid heavily seasoned pasta sauces. If the sauce is too sweet, balance with a squeeze of lemon and a pinch of salt.
Q: How long will leftovers keep in the fridge?
A: Properly cooled and stored in an airtight container, leftovers keep 3–4 days. Reheat only what you intend to eat.
Q: Can I cook this on high if I’m short on time?
A: Yes, cook on HIGH for 2–3 hours, but check the chicken early to avoid drying, especially if using breasts.
Q: Is marinating necessary?
A: No, but marinating for even 30 minutes helps tenderize and deepen flavor. Overnight marination yields the best results.
Q: Can I double the recipe for a larger crowd?
A: You can, but ensure your slow cooker isn’t overfilled—leave at least 1–2 inches of headspace for safe, even cooking.
Conclusion
This slow-cooker butter chicken gives you the lush, aromatic curry of Murgh Makhani with minimal fuss—perfect for busy evenings or make-ahead meals. For the original inspiration and measurements used in this guide, see the full source recipe at Slow Cooker Butter Chicken (Murgh Makhani) – Supergolden Bakes. For an alternate classic take on butter chicken, consult the recipe collection at Butter Chicken (Murgh Makhani) | Punchfork.
Butter Chicken (Murgh Makhani)
Ingredients
For the chicken and marinade
- 800 g boneless, skinless chicken thighs or breasts Thighs recommended for juiciness
- 150 g plain yogurt Full-fat is best
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- ¼-½ tsp chili powder Adjust to taste
- 1 tsp turmeric
- 1 tsp salt Adjust to taste
For the curry
- 200 g canned tomatoes or passata About 1 cup
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 50 g butter
- 100 ml double cream Or ¾ cup cashew cream for dairy-free version
- 1 tsp kasuri methi, crushed Optional but gives signature flavor
- fresh cilantro for garnish Use with extra butter for finishing
Instructions
Marinate
- In a bowl, mix yogurt, lemon juice, 1 tsp garam masala, ½ tsp cumin, ½ tsp paprika, and a pinch of salt. Add chicken, toss to coat, and refrigerate 30 minutes to overnight.
Sauté Aromatics
- Heat 1 tbsp oil in a skillet over medium heat. Cook onion until translucent and beginning to brown (~7 minutes). Add garlic and ginger and cook for 1 additional minute. Stir in remaining spices for 30 seconds to toast them.
Combine in Slow Cooker
- Transfer the sautéed aromatics to the slow cooker. Add canned tomatoes, marinated chicken (and any leftover marinade), 1 tsp salt, and 1 tsp garam masala. Stir gently.
Cook
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours until chicken is tender and shreds easily.
Finish the Sauce
- Remove chicken, shred it, and return it to the pot. Stir in butter and cream over LOW heat until fully melted. Simmer uncovered for 10–15 minutes.
- Crush in kasuri methi and adjust salt and lemon if needed.
Serve
- Garnish with cilantro and a drizzle of melted butter. Serve over rice or with naan.
