Description

Butter Chicken, or Murgh Makhani, is a beloved comfort food that hails from India, specifically Delhi. Legend has it that this iconic dish was invented in the 1950s by a clever chef at the famous Moti Mahal restaurant, who combined leftover chicken with a rich, creamy sauce. The result was a silky-smooth dish that quickly became a worldwide favorite.

Whether you enjoy it on a busy weeknight or serve it to guests for a cozy dinner, Butter Chicken’s creamy, mildly spiced sauce makes it a universally adored dish. It’s perfect with steamed rice or warm naan to soak up every drop of that indulgent sauce.

Ingredients

Scale

2 medium yellow onions, peeled, cut in half, and sliced (~13 oz)
2 lbs boneless skinless chicken breast, cubed
1 medium red bell pepper, diced
3 medium carrots, diced (5–6 oz)
1 (15-oz) can tomato sauce
1 (6-oz) can tomato paste
Juice of ½ lemon
2 garlic cloves, minced
1 tablespoon minced fresh ginger (~2-inch piece)
3 tablespoons curry powder
2 teaspoons garam masala
½ teaspoon fine salt
1 tablespoon salted butter, chilled, cut into pieces
½ cup plain Greek yogurt (whole, low-fat, or fat-free)
½ cup half-and-half

Instructions

Prepare the Vegetables: Place the sliced onions at the bottom of your slow cooker. This will help create a flavorful base for the sauce.
Mix the Chicken & Veggies: In a large bowl, combine the cubed chicken, diced bell pepper, carrots, tomato sauce, tomato paste, lemon juice, minced garlic, grated ginger, curry powder, garam masala, and salt. Toss everything until evenly mixed.
Add to Slow Cooker: Pour the chicken mixture over the onions in your slow cooker.
Dot with Butter: Scatter pieces of butter over the top of the chicken and vegetables. The butter will melt into the sauce, enriching the flavors.
Cook: Cover and cook on high for 4 ½ hours or on low for 6 ½ hours.
Finish the Sauce: Once cooking is complete, remove the lid and allow the mixture to cool for 5-10 minutes. Stir in the yogurt and half-and-half to create a creamy, rich sauce.
Serve: Serve your Butter Chicken over hot cooked rice, cauliflower rice, or with naan. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime.

Notes

Feel free to adjust the spiciness by reducing the amount of curry powder if you’re serving it to kids. If you prefer a more intense flavor, add a bit of extra garam masala towards the end of cooking.