Slow Cooker Butter Chicken (Murgh Makhani)
Butter chicken is one of the most famous and popular Indian Curry recipes. Tender chicken stewed in a creamy and buttery sauce. And this recipe becomes even better prepared in the slow cooker (and did I mention it’s much easier this way). The flavors and the smell are so yummy! You’ll be going to love this.
Equipment
- slow cooker
- immersion hand blender optional
Ingredients
Butter Chicken
- ½ cup yogurt plain
- 3 garlic squeezed
- 1 inch fresh ginger peeled and grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin ground
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 pounds chicken breasts cut into bite-sized pieces
Sauce
- 3 tablespoons butter
- 1 onion large, peeled, and finely chopped
- 3 cloves garlic squeezed
- 1 inch fresh ginger peeled and grated
- 1 ½ teaspoon ground cumin ground
- 1 ½ teaspoon garam masala
- 1 teaspoon ground coriander ground
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 14 oz. Whole peeled tomatoes
- 1 cup cream
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a large bowl.½ cup yogurt, 3 garlic, 1 inch fresh ginger, 2 teaspoons garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt
- Add the chicken and stir, so all chicken cubes are covered with marinate.2 pounds chicken breasts
- Cover the bowl with plastic foil. Let marinate in the refrigerator for at least 3 hours (but you can marinate overnight).
- Heat one tablespoon of butter in a skillet and add the onion. Fry until translucent on medium-high heat for about 3 minutes.3 tablespoons butter, 1 onion
- Add garlic and ginger and stir-fry for a minute.3 cloves garlic, 1 inch fresh ginger
- Add cumin, garam masala, coriander, chili powder, salt, and sugar to the skillet. Stir-fry for another 3 minutes. Put everything in the slow cooker.1 ½ teaspoon ground cumin, 1 ½ teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon chili powder, 1 teaspoon salt, 1 tablespoon sugar
- Melt the remaining two tablespoons of butter and add the chicken. Take the chicken out of the marinade, but don’t pat it dry (add the adherent marinade). Don’t pour the remaining marinade into the skillet.3 tablespoons butter
- Fry the chicken until golden brown. Add the chicken and scrapes to the crockpot.
- Add tomatoes and cream to the slow cooker, stir it well, and put on the lid.1 cup cream, 14 oz. Whole peeled tomatoes
- Turn it on to low and stew for 6 hours.
- Optional: you could remove the chicken with a slotted spoon and puree the sauce with a blender (or immersion blender). Add the chicken to the pureed sauce.
NOTES
1. - Butter
Use unsalted butter to give the sauce creaminess. You could also use ghee. Ghee is clarified butter that is often used in the Indian kitchen.
2. - Garam Masala
An Indian roasted spice mix. Every region gots its style of preparation. You can get it in almost any supermarket nowadays.
3. - For a lighter version
Replace the cup of cream with ¾ cup light cream and ¼ cup milk. As a result, the gravy will become less thick and rich.
4. - Serve with
This Slow cooker butter chicken is great with papadums, naan bread, or pilav rice. Serve a green salad, sugar snaps, cucumber raita, or green beans as a veggie side dish.
5. - Slow cooker
Stew the Murgh Makhani for 6 hours on low heat or 4 hours on high heat.
6. - Storage
- Marinate - The chicken can be marinated for up to 48 hours in the refrigerator. You could also add chicken and marinate it in a freezer box or bag. When defrosting, the chicken will marinate (let it defrost in the fridge)
- Refrigerator - Store the stewed butter chicken covered for three days in the fridge.
- Freezer - Freeze the Murgh Makhani for up to three months in the freezer. Let it thaw in the refrigerator.
- Reheat - Reheat the curry in the microwave or put it in a pot with a bit of water and reheat on medium
Nutrition
Calories: 414kcal | Carbohydrates: 11g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1122mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1061IU | Vitamin C: 11mg | Iron: 2mg
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