Murgh Makhani (Indian Butter Chicken)

Butter chicken is one of my favorite Indian dishes.  I was so excited to find a recipe where it’s cooked in the slow cooker!  What could be better?  I found a recipe on a blog called That Oven Feelin’ ( I followed almost to the letter – I added a little extra heavy cream out of necessity when I realized I was about 1/4 c shy on the coconut milk.  NOTE:  if you buy the cans to use for this, buy two.  One isn’t quite enough.  Oh well, you live and learn and still end up with a delicious batch of comforting Murgh Makhani.


I knew I would have a busy morning, so instead of prepping then I decided to get everything all situated the night before.  I mixed all my wet ingredients and spices together in a bowl with a lid and put them in the fridge until morning.


The next morning, I cubed up my chicken and onion then tossed it all in the crock pot.


Once it was in there, all I had to do was spend one long day at the office, get a filling and then head home to a complete, warm, comforting meal.


The spice on this dish was perfect! My nose did start to run after a few bites, but i ate the whole plate without needing to take a break to chug a bunch of water.  I served the chicken dish on top of jasmine rice with a side of naan that I purchased at the grocery store.  Of course, I got the garlic naan.  You can find it in the bakery section of most Harris Teeters.  You just stick it in the oven, preheated to 350, and bake for about 3 minutes.  It’s quite nice!  Even if you don’t think you like Indian food, give this dish a try.  It’s simple and delicious and it may surprise you.

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