Slow Cooker Butter Chicken (Murgh Makhani)
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3 Roma (plum) tomatoes, pureed in a blender
- 1 large onion, minced
- 2 tablespoons ghee, melted
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon kashmiri red chili powder
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground turmeric
- 1 can coconut milk, refrigerated overnight
- ½ cup chopped fresh cilantro, divided
- 2 tablespoons tomato paste
- 2 tablespoons dried fenugreek
- 2 teaspoons sugar
- 1 teaspoon garam masala
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Directions
- Stir chicken, pureed tomatoes, onion, ghee, ginger, garlic, red chili powder, salt, and turmeric together in the crock of a slow cooker.
- Separate the coconut cream and water into separate bowls. Stir the water from the coconut milk can with the chicken mixture.
- Cook on Low for 8 hours.
- Stir coconut cream, half the cilantro, tomato paste, fenugreek, sugar, and garam masala with the chicken mixture. Replace lid and cook another 30 minutes.
- Season chicken and sauce with salt and garnish with remaining cilantro to serve.
Mealthy tip:
Add more red chili powder and garam masala for spicer version.
Reviews
What others are saying
Jessica Scott says:
The most delicious slow cooker butter chicken! Pairs perfectly with rice and vegetables. You can also serve with quinoa. The sauce is very authentic tasting. This recipe is definitely a must try! It's one of my weekly favorites.
Greg Jones says:
This slow cooker butter chicken came out better than expected. It had a lot of good flavor and was very fragrant. The turmeric gave it its bright color. Perfect with rice and naan.