Indian Butter Chicken (Chicken Makhani) is a restaurant favorite for good reason. It's absolutely delicious. The dish includes tender pieces of chicken floating in a creamy curry sauce flavored with onions, garlic, garam masala, chili powder, ginger, turmeric and paprika.
This slow cooker recipe makes it easy to come home to a satisfying meal that just might be better than takeout. The sauce can be made with heavy cream or pureed cashews for a delicious dairy free option.
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What is Indian Butter Chicken (Chicken Makhani)?
According to legend, there are two families in India who claim credit for the invention of Butter Chicken. No one seems to know which origin story is correct, but that hasn't done a thing to dampen its popularity all over the world.
There are also a lot of different ways to cook this popular dish. It's a staple in most Indian Restaurants but most have their own way of cooking it. It can include boiled or tandoori cooked chicken, cream or cashews, and be sweet or spicy.
What is common to all butter chicken recipes is chicken swimming in a delicious tomato-based, reddish-orange, creamy sauce.
Why this recipe works
My husband and I are full-time travelers, which means sometimes we are near a good Indian restaurant, and sometimes we're not. So I don't mind telling you that if really good Indian takeout was always an option for me, this recipe wouldn't exist.
But good things are often born from necessity, and this is one of those recipes I'm happy to have in my wheelhouse for all the times we don't have access to good Indian food. Also, this recipe for Kung Pao Chicken has saved us from succumbing to mediocre Chinese take out more than once. I love good takeout, but how great is it to be able to make it at home whenever you want???
My goal with this recipe was simple: make really, really good butter chicken. What I didn't want is a complicated, time consuming recipe.
Yes, homemade butter chicken is going to take a bit more effort than picking up the phone and ordering take-out. But, I wanted to keep the effort to a minimum. So using my slow cooker was an easy decision.
This Indian Butter Chicken recipe only takes about 6 hours in the slow cooker on low or 4 hours on high. If I want to serve it on a day when we'll be out and about, setting the timer means not having to worry about dry, overcooked chicken.
By the way if you don't have a slow cooker with a timer, I strongly urge you to invest. The timer allows you to dump everything in the crockpot in the morning, set it to cook for however long you think it will take, and know it will shut off all by itself at the end of the specified time.
Start the sauce on the stovetop, which allows you to cook the onions and release the flavor or the spices into the sauce. Then simply pour it into the slow cooker, add the chicken, and forget about it until later that night.
By the way, this method works well for most recipes that require slow simmering over low heat. For example, butter lamb curry can be prepared on the stovetop as instructed then moved to the slow cooker and allowed to cook on low until the meat is tender.
You can even prepare the sauce in advance. This allows you to simply pull the sauce from your refrigerator, dump it into the slow cooker along with the chicken and be done with it.
How to make Indian butter chicken
This recipe comes with two different options for making deliciously creamy Indian Butter Chicken Sauce:
- Use heavy cream
- OR cashew cream
I can tell you with complete confidence that both are equally delicious. But, besides being (obviously) dairy free, one of the benefits of using cashews is that they are something I almost always have in my pantry. Cream in the refrigerator is more hit or miss.
And honestly, pureed cashews are remarkable in their ability to stand in perfectly well for all kinds of dairy. In this recipe, you simply throw them into a high-powered blender with some water and blend until smooth. Added to this butter chicken sauce, they make it creamy, dreamy, and delicious.
Regardless of whether you use cream or cashews, making Butter Chicken Sauce is pretty straightforward:
- Cook some chopped onions in butter until they are nice and soft then add some garlic and ginger. Add the spices (garam masala, curry powder, chili powder, turmeric, paprika, a pinch of sugar, cayenne, salt, and pepper) and cook for a minute or two to open up their flavor.
- If using cashew cream, add that to the sauce pan and cook for a couple of minutes.
- Add crushed tomatoes, tomato sauce, and a little bit of water or broth. Bring the whole thing to a boil and let it simmer for about 5 minutes to let the flavors blend.
- Remove from the heat. If using cream, stir it in now.
That's it. Add some chicken to the bowl of the slow cooker and pour the sauce right over the top. Set the timer and let it do its thing.
Or, pour the sauce into an airtight container and pop it in the refrigerator until you're ready to use it.
What can you serve with butter chicken?
My favorite recipe for Indian Rice is flavored with Indian spices, onion, garlic, and sweet peas. It’s better than takeout, simple to make, and the perfect accompaniment to any Indian inspired dish.
It also includes many of the same spices used to make Butter Chicken. For those without a super-stocked spice cabinet, knowing that you're likely to use the new spices your purchasing in other recipes is important.
Can you even eat Indian food without Naan? Probably. But, why would you want to?
These days, most supermarkets cary Naan, which also freezes well, making it easy to keep some on hand. But, if you have the time and inclination, homemade Naan is one of the easiest types of homemade bread you can make.
If homemade naan is not on your agenda this week, pick up a package at your local market. Wrap it in foil and warm it in the oven. Then, stir some chopped parsley into melted butter and brush over the naan.
FAQs and expert tips
Use leftover Butter Chicken to make: Chicken Salad with Mango Dressing or this super easy 30-minute chicken soup.
Use leftover Butter Chicken Sauce to make: Shrimp, Rice, and Shiitake Mushroom Soup
Yes! Store the sauce in an airtight container in the refrigerator for up to 3 days before proceeding with the recipe.
Or, freeze the sauce for up to 3 months. If using cream in the sauce, I recommend adding the cream to the sauce after it has thawed rather than before you freeze it.
Both dishes are very similar. Both include chicken swimming in a creamy tomato sauce flavored with Indian spices. The main difference is that butter chicken has a more mild tomato flavor and the sauce for chicken tikka masala has a stronger onion flavor and is less creamy.
More recipes you might like:
One of my other favorite saucy chicken recipes is creamy chicken paprikash which I especially love to serve over homemade egg noodles.
If you're looking for something saucy and delicious that's also low carb and high in protein, try this recipe for chicken keto curry.
For a couple of plant-based options, try a bowl of warm and comforting cauliflower and chickpea curry or these bright and fresh tasting jackfruit curry bowls.
More Instant Pot and Slow Cooker Recipes
- Asian Short Ribs {Instant Pot, Slow Cooker, or Oven Braised}
- Tri-Tip with Fennel and Coriander Gravy
- How to Cook Any Kind of Beans in the Slow Cooker
- Pork Carnitas {Instant Pot or Slow Cooker}
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
📖 Recipe
Indian Butter Chicken {Dairy Free Option}
Indian Butter Chicken (Chicken Makhani) is a restaurant favorite for good reason. It's absolutely delicious. The dish includes tender pieces of chicken floating in a creamy curry sauce flavored with onions, garlic, garam masala, chili powder, ginger, turmeric and paprika.
This slow cooker recipe makes it easy to come home to a satisfying meal that just might be better than takeout. The sauce can be made with heavy cream or pureed cashews for a delicious dairy free option.
Ingredients
- 1 ½ cup (170g) roasted, salted cashews - OR - 1 ½ cups (340g/ 12oz) heavy cream (*See note)
- 3 teaspoon garam masala
- 1 teaspoon curry powder
- 2 teaspoon chili powder
- 1 teaspoon turmeric
- 1 tablespoon smoked paprika
- 1 tablespoon granulated sugar
- ¼ - ½ teaspoon cayenne pepper (depending on how spicy you want your chicken)
- 3 teaspoon salt (plus more, to taste)
- 2 teaspoon ground black pepper
- 4 tablespoon (2oz/ 57g) butter (Can use non-dairy vegan butter, or vegetable or olive oil)
- 1 large yellow onion, peeled and diced
- 1 heaping tablespoon minced garlic (about 4-5 cloves)
- 1 tablespoon fresh ginger, grated or minced
- 28 ounce can crushed tomatoes
- 1 cup (8oz) tomato sauce
- 1 cup (8oz) water (or chicken broth)
- 4 lbs boneless, skinless chicken thighs
- Serve with Indian Style Rice
Instructions
- If using cashews, put them in a high-powered blender along with 1 cup of very hot water. Puree at high speed until very smooth. Set aside. If using cream, measure 1 ½ cups and set aside.
- Add the garam masala, curry powder, chili powder, turmeric, paprika, sugar, cayenne, salt, and pepper to a small bowl and set aside.
- Add butter and chopped onions to a large saucepan and set it over medium heat. Cook, stirring frequently, until soft and translucent, about 7 minutes. Add the garlic and ginger to the onions and cook, stirring frequently, for 2 minutes longer.
- Add the spices to the saucepan and cook, stirring constantly, for 1 minute longer.
- If using cashews, add the pureed cashews to the spices and cook, stirring constantly for 1-2 minutes. (If using cream, skip this step.)
- Add the crushed tomatoes, tomato sauce, and water or broth. Turn the heat to medium-high, and bring to a boil, stirring occasionally. Turn the heat down to medium-low and let simmer for 5 minutes to let the flavors blend. Remove from the heat. If using cream, stir it in now. Taste for seasoning and add more salt if desired. (*See note about early preparation of the sauce.)
- Add the chicken to a slow cooker and pour the sauce over the top. Stir to coat the chicken in the sauce. Cover with the lid and let cook on low for 6 hours or on high for 4 hours.
- Serve with Indian Rice.
Notes
How to Make Dairy Free Butter Chicken
This recipe comes with two different options for making a creamy sauce: heavy cream OR "cashew cream".
I can tell you with complete confidence that both are equally delicious. Pureed cashews are remarkable in their ability to stand in perfectly well for all kinds of dairy. In this recipe, you simply throw them into a high-powered blender with some water and blend until smooth. Added to this butter chicken sauce, they make it creamy, dreamy, and delicious.
Can you make the butter chicken sauce in advance?
Yes! The sauce can be prepared ahead of time. Store in the refrigerator for up to 3 days before proceeding with the recipe
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 788Total Fat: 52gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 342mgSodium: 1848mgCarbohydrates: 24gFiber: 5gSugar: 11gProtein: 63g
Sue says
When you say tomato sauce in this recipe I presume you don’t mean English ketchup so would it be ok to use pasata?
RebeccaBlackwell says
Hi Sue! Yes - pasata is perfect for this recipe! (And you are correct, no to the English ketchup.) Please let me know if you have any other questions! And I'd love to hear what you think of this recipe after you make it! xo
Cecile says
Made this and the Indian rice recipe yesterday. I admit I was afraid doing the rice (as opposed to just plain rice) might be a bit of overkill, but nope! They both turned out fantastic and I'm so glad I made both. Amazing flavor combos. Had 2 friends over to test it for dinner and we were all blown away. Highly recommend!
RebeccaBlackwell says
This comment just made my whole morning Cecile! I am so happy that you and your friends liked both recipes. Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Tracey says
I made this for the family and it was delicious.. doesn’t taste bland like the Indian takeaway can often be, spicy and rich flavour .. so easy in the slow cooker too. Winner!
RebeccaBlackwell says
Hi Tracey! I'm so happy to hear that you liked this recipe! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Xena Ferrario says
Can you use coconut milk in place of the dairy or cashew?
RebeccaBlackwell says
Hi Xena! Yes - I think coconut milk would work great in this recipe! Please let me know if you have any other questions and I'd love to hear what you think of this recipe after you make it. xo
Janet Hall says
Rebecca - Did you try this in the Instant Pot? If so, what adaptations would you make? The recipe looks amazing.
RebeccaBlackwell says
Hi Janet! I haven't made this in an instant pot yet, but it is something I want to test. If you try it in your instant pot before I do, would you let me know how it came out for you? Once I try it, or once I hear back from someone else who's tried it, I'll add a note in the recipe for anyone else who is interested in using their instant pot to make it. Regardless, I do hope you make this! It's one of my family's favorite meals. 🙂 xo
Anne says
I tested a brand new slow cooker with this recipe. It was amazing. Authentic Indian dish.
RebeccaBlackwell says
I'm so happy to hear that you liked this recipe Anne! Thank you so much for taking the time to leave a comment and let me know. I truly appreciate it! xo
Cindy says
Not only did the house smell amazing ALL DAY, but my kids devoured this! We have really been missing our favorite Indian buffet due to Covid, so this totally hit the spot.
RebeccaBlackwell says
I'm so happy to hear that you and your family liked this recipe Cindy! It's one of our favorites as well. I haven't made it in a while and just got a new instant pot, so I'm thinking this might be the first thing I try in it. Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Cindy says
Made this for dinner again tonight, and the only part of the recipe that confuses me is the part where you talk about "Leftovers" 🙂
RebeccaBlackwell says
Hahaha! This actually made me laugh out loud. I love it! Thank you so much!
Beejay says
Can this sauce recipe be doubled or tripled without issue? It's something I'd like to keep in my freezer. Thanks!
RebeccaBlackwell says
Hi Beejay! Yes - you can make extra sauce. It freezes well and is great to have on hand. However, I'd suggest making no more than a double batch, use a very deep saucepan, and cook it for at least 20 minutes if you're just making the sauce. Stir it often, to prevent the bottom from scorching. Then, let it cool, divide it into containers, and pop them in the freezer. Once frozen, the sauce can be defrosted overnight in the refrigerator, over low heat on the stovetop, or added to a slow cooker frozen (it will thaw as it cooks). Please let me know if you have any other questions! xo