Go Back
Finished slow cooker chicken butter makhani in a pot garnished with fresh green cilantro leaves
Tarek Rakhiess

Slow Cooker Chicken Butter Makhani: A Quiet, Comforting Way to Cook

A rich, slow-cooked Indian comfort dish with tender chicken simmered in a buttery tomato cream sauce. This version of chicken butter makhani is warm, forgiving, and deeply comforting with minimal effort.
Prep Time 20 minutes
Cook Time 1 day
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 480

Ingredients
  

  • 1.5 lbs tender chicken pieces
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 3 tbsp butter
  • 1/2 cup full-fat yogurt
  • 1 tbsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tbsp ginger garlic paste

Equipment

  • Slow cooker
  • Mixing bowl
  • Spoon or spatula
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. In a bowl, combine yogurt, ginger garlic paste, chili powder, turmeric, and salt. Coat the chicken thoroughly and let it marinate for 20 minutes.
  2. Add tomato puree, butter, heavy cream, garam masala, and kasuri methi to the slow cooker. Stir gently until combined.
  3. Place the marinated chicken into the sauce without pressing it down too much.
  4. Cover and cook on LOW for 4–5 hours until the chicken becomes tender and the sauce thickens.
  5. Taste and adjust if needed. Add extra cream for richness or more chili powder for heat.
  6. Turn off the slow cooker and let the dish rest for 5 minutes before serving.
  7. Serve warm with basmati rice, garlic naan, or soft roti. Garnish with cream or cilantro if desired.

Notes

  • Full-fat yogurt creates a smoother marinade.
  • Crush kasuri methi between your fingers before adding for deeper aroma.
  • The sauce thickens naturally as it cools.
  • If the sauce becomes too thick during cooking, stir in a little extra cream.
  • Thicker chicken cuts may need the full 5 hours to become tender.
  • Keep the slow cooker on “Warm” if serving over an extended period.