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.

Murgh Makhani – BUTTER CHICKEN

From Nom Nom Bombshells | Main Dishes | Indian


High cal Calories 534kcal

High fat Total Fat 39g

High sat-fat Saturated Fat 28g

High chol Cholesterol 123mg

High sodium Sodium 905mg

carbs Total Carbohydrate 17g

Serving size 336g Calories from fat 355kcal Fiber 3g Protein 32g Sugar 7g
4 servings


  • 1 lb boneless skinless chicken breasts cubed
  • ½ onion, diced
  • 2 tbsp unsalted butter
  • 4 cloves garlic, grated
  • 1 tbsp ginger, grated
  • 2 tsp red curry paste
  • 1 tsp red chili powder
  • 1 tsp tumeric
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • 2 tbsp garam masala
  • 6 oz. tomato paste
  • 1 3/4 cups coconut milk
  • ½ cup greek yogurt
  • 1/2 cup heavy cream
  • chopped cilantro, to taste


  1. In a medium mixing bowl, stir together the tomato paste, coconut milk, greek yogurt, red curry paste, and heavy cream. Mix these ingredients well and then add the spices.
  2. Pour the mixture into a large crock pot. Add the onion, butter, and cubed chicken. Stir to combine and coat the chicken. Cover and cook over low heat for 6 to 8 hours.
  3. Garnish with chopped cilantro and serve with rice and naan.

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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