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Delight your taste buds with this Crockpot Butter Chicken (Murgh Makhani), featuring tender chicken thighs in a rich tomato, butter, and cream sauce. Fragrant spices like garam masala and fenugreek leaves infuse the sauce as it simmers all day. It is an effortless, restaurant-quality curry made simple in your slow cooker.
Prep Time
15 min
Per serving
410kcal
Calories
30
Cook Time
360 min
Servings
6 people
Difficulty
easy
Protein
8g
Carbs
28g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
1. Place boneless, skinless chicken thighs in the bottom of your slow cooker insert.
2. In a mixing bowl, combine crushed tomatoes, melted butter, minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, cayenne, and salt.
3. Pour tomato butter sauce over the chicken in the slow cooker.
4. Cover with lid and cook on low heat for 6 hours until chicken is tender.
5. Remove chicken, shred into bite-sized pieces, and return to the slow cooker.
6. Stir heavy cream and dried fenugreek leaves (kasuri methi) into the sauce.
7. Cover and cook on high for 15 minutes until heated through.
8. Serve warm over basmati rice with warm naan bread.
Use Chicken Thighs: Dark meat stays tender and juicy during slow cooking. Add Cream at End: Stirring heavy cream in at the end prevents curdling. Include Fenugreek Leaves: Kasuri methi provides authentic Indian restaurant aroma.
Chicken breasts tend to dry out during long slow cooking; thighs remain much juicier.
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