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Introduction
Butter chicken, or murgh makhani, has its roots in 1950s Delhi, where it was accidentally created by mixing leftover tandoori chicken with a rich, buttery tomato gravy. Our healthier crockpot version pays homage to this culinary accident while adapting it for modern, health-conscious home cooks. By using the slow cooker, we not only simplify the cooking process but also allow the flavors to meld beautifully over time, resulting in a dish that's both authentic and accessible. Perfect for busy weeknights or lazy weekends, this recipe proves that you don't have to sacrifice flavor for health when it comes to enjoying Indian cuisine.
Ingredients
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain Greek yogurt (2% fat)
• 2 tablespoons fresh lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1/2 cup tomato paste
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (33% fat)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste
Step 1:
In a large bowl, mix Greek yogurt, lemon juice, garam masala, turmeric, cumin, coriander, cardamom, and cayenne pepper. Add chicken cubes and coat thoroughly. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Step 2:
Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
Step 3:
Add minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.
Step 4:
Transfer the onion mixture to the slow cooker. Add marinated chicken, diced tomatoes, tomato paste, and chicken broth. Stir to combine.
Step 5:
Cover and cook on low heat for 4 hours, or until chicken is tender and cooked through.
Step 6:
Stir in heavy cream and butter. Cook for an additional 15-20 minutes until the sauce is heated through and slightly thickened.
Step 7:
Season with salt and pepper to taste. Garnish with chopped fresh cilantro before serving.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer it on the stovetop over low heat for about 1-1.5 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.
Q: Is this recipe spicy?
A: This recipe has a mild to moderate heat level. Adjust the amount of cayenne pepper to make it more or less spicy according to your preference.
Q: Can I use bone-in chicken for this recipe?
A: Yes, you can use bone-in chicken pieces, but you may need to increase the cooking time by 30-60 minutes to ensure the chicken is fully cooked and tender.
• For a dairy-free version, substitute coconut milk for the heavy cream and use coconut oil instead of butter.
• To reduce fat content, use light cream (18% fat) instead of heavy cream.
• For added nutrition, include 1 cup of frozen peas during the last 30 minutes of cooking.
• Choose high-quality, fragrant spices for the best flavor. Toasting whole spices and grinding them fresh can enhance the taste.
• This recipe contains dairy and may contain traces of nuts if store-bought garam masala is used. Always check ingredient labels for allergens.
• For a spicier version, increase the amount of cayenne pepper or add 1-2 finely chopped green chilies.
• Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve hot over basmati rice or with naan bread. Garnish with additional cilantro if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Marinate the chicken while preparing other ingredients to save time. Use the cooking time to prepare side dishes or accompaniments.
- For a richer flavor, toast whole spices and grind them fresh before use.
- Adjust the amount of cayenne pepper to control the heat level.
- If the sauce is too thick, add a little more chicken broth; if too thin, simmer uncovered for a few minutes to reduce.
For a vegetarian version, replace chicken with firm tofu or a mix of vegetables like cauliflower, carrots, and bell peppers. For a dairy-free option, use coconut milk instead of cream and coconut oil instead of butter.
Pair with a cold Kingfisher beer or a light, fruity white wine like Riesling. Serve with cucumber raita and mango chutney on the side.
This dish can be enjoyed year-round, but it's especially comforting in colder months.
This recipe contains dairy (yogurt, cream, butter) and may contain traces of nuts if store-bought garam masala is used. Always check ingredient labels for allergens.
