Tired of boring chicken dinners? This comforting butter chicken with naan is a game changer. A super easy recipe made in the slow cooker and a dairy-free take on this Indian classic.
Plus, it’s a cinch to prep and even better the next day. A budget-friendly dinner with simple ingredients that’s great for any night of the week. Indian food is known for its bold flavor and this delicious recipe certainly won’t disappoint!
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What is Indian Butter Chicken?
Butter chicken, also known as murgh makhani, may be northern India's most popular culinary export, along with chicken tikka masala. Butter chicken recipes can vary greatly, but ultimately result in a steaming pot of tender chicken bathing in a richly spiced yet mild, tomatoey, creamy curry sauce.
The creaminess can come from heavy cream and butter, Greek yogurt, or coconut milk as I did here for a healthier option. You can also combine any of the above as well.
I suggest using whole-fat yogurt and coconut milk if you decide to go in that direction. Low-fat or lite options will result in a thinner consistency. Even though the dish is called 'butter' chicken, I didn't use any. The choice is yours.
And as for all that amazing flavor, it comes from a blend of Indian spices like garam masala and curry powder complemented by cumin, chili powder, ginger and lots of garlic. Again, there's plenty of leeway in the amount and combination of spices you use.
Why You’ll Love this Creamy Butter Chicken Recipe
- Juicy, tender chunks of chicken cooked in a super flavorful, luscious sauce.
- Indian cuisine even picky eaters will love.
- Easy crockpot recipe.
- Perfect for meal prep.
- Totally customizable.
- Budget friendly recipe using pantry ingredients.
Ingredients
See the recipe card below for exact measurements.
- Chicken – You can use either chicken breasts, chicken thighs or break down a whole chicken.
- Cauliflower – Other vegetables can be substituted. See Variations below.
- Aromatics – Onion, garlic and fresh ginger infuse a foundation of flavor.
- Spice mix – Garam masala, curry powder, cumin and chili powder make themselves known.
- Coconut milk – Use full fat for creamiest consistency, but light can be used if preferred.
- Tomato sauce and tomato paste – You can also add chopped fresh tomatoes or tomato puree to your liking.
- Kosher salt and black pepper, to taste.
- Naan – Use either plain or garlic naan and it can be store-bought or use a homemade naan recipe if you have the time.
Variations
- Meat: Pork tenderloin or boneless pork chops can be substituted for the chicken. Or, go meatless with firm tofu.
- Veggies: Change up the vegetables with broccoli, mushrooms, butternut squash or sweet potatoes. Plus, you can make a medley of your favorites.
- Spice blend: To the mix of garam masala you could also add smoked paprika, turmeric, or coriander.
- Sauce: If you’re not concerned about keeping things dairy-free, heavy cream and butter can be used instead of coconut milk and olive oil. You may also incorporate cream cheese for more richness.
Cooking Instructions
Onion Mixture: In a medium skillet, heat olive oil or two tablespoons butter over medium-high heat. Add onion and cook until beginning to soften. Season with salt and pepper. Stir in garlic, ginger, garam masala, chili powder, cumin and curry, and cook until fragrant.
Assemble: Lay chicken in slow cooker, top with onion mixture and cauliflower florets.
Make Sauce: In a medium bowl, whisk together coconut milk, tomato sauce and tomato paste.
Pour the mixture over chicken and vegetables in the slow cooker.
Cover and Cook: Place the lid on the crockpot and cook on high for 2-3 hours or on low 4-6 hours, until the chicken is cooked through and the cauliflower is tender. Cooking time can vary depending on your slow cooker.
When the chicken is done, remove the breasts or thighs from the slow cooker and cut into bite-size pieces. Return the chicken pieces to the crockpot to get thoroughly coated in the sauce. If the sauce seems too thick, you can add a couple tablespoons of warm water.
Serve: Ladle the butter chicken over cooked rice or quinoa with warmed naan on the side. You can top with suggested garnishes like cilantro, green onion and a squeeze of lime or lemon juice, as desired. Enjoy!
Recipe Tips
- I highly recommend sautéing the onion first with the garlic, ginger and spices to amp up their aromatic flavor. You can skip this step and add the ingredients right into the slow cooker, but the few extra minutes are worth it.
- Let the chicken sit at room temperature 30-60 minutes before placing in the crockpot for quicker cooking.
- For a thicker sauce, use full fat coconut milk, yogurt or heavy cream, or a combination of them.
Sides for Butter Chicken with Naan
In addition to the side of naan bread to sop up that addictive, creamy sauce, you can serve the butter chicken over basmati rice, jasmine, white or brown rice. Plus, here are a few more ideas to round out this delicious Indian meal:
- A light, citrusy green salad to counterbalance the richness of the curry sauce.
- Curried carrot ginger soup which has a complementary flavor profile.
- Easy oven roasted root vegetables or a green veggie medley are versatile options.
Butter Chicken FAQs
You can thicken the curry sauce by making a slurry of equal amounts of cornstarch with water or chicken stock. Pour it into the sauce and it will thicken as the sauce comes to a boil.
Butter chicken is a traditional Indian dish that is rich and creamy with a mild curry flavor. Tikka masala, however, is a British Indian dish that has a spicier and tangy flavor profile.
Although butter chicken has a lot of spices, it still may taste bland if it’s under seasoned with salt. Also make sure your spices haven’t expired. Old spices lose their flavor and won’t have much of an aroma.
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📋 Recipe
Butter Chicken and Naan (Slow Cooker Recipe)
Equipment
Ingredients
Ingredients
- 1 tablespoon olive oil
- ½ large yellow onion, chopped
- Kosher salt and black pepper
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon each of chili powder, cumin and curry powder
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 small head cauliflower head, cut into florets (about 3 cups)
- 14- ounce can coconut milk
- 1 cups tomato sauce
- ¼ cup tomato paste
For serving:
- Cooked rice or quinoa
- Naan
- Fresh cilantro
- Sliced green onion
- Lime wedges
Instructions
- In a medium skillet, heat olive oil over medium-high. Add onion and cook until beginning to soften, about 5 minutes. Season with salt and pepper.
- Stir in the garlic, ginger, garam masala, chili powder, cumin, and curry. Cook until fragrant, about 1 minute.
- Transfer onion mixture to a 5 or 6-quart slow cooker. Lay the chicken on top then add the cauliflower florets.
- In a medium bowl, whisk together the coconut milk, tomato sauce and tomato paste. Pour mixture over the chicken and cauliflower.
- Cover and cook on high for 2 to 3 hours or on low 4 to 6 hours, until the chicken is cooked through and the cauliflower is tender. Cooking time may vary based on your slow cooker.
- When done and the chicken is cool enough to handle, cut into bite-size pieces and return to the slow cooker.
- Ladle the butter chicken and cauliflower over cooked rice or quinoa, and serve with naan, cilantro, green onion and lime wedges, as desired. Enjoy!
Notes
Nutrition
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Steph K says
Delicious. My kids loved it!! I accidentally browned the chicken with the onions but they loved it.
Kim Peterson says
That still works! Thrilled it was a hit!🙌
Michelle says
Yum, this butter chicken looks so rich and delicious with all those flavors! Love the addition of the cauliflower too!
Kim Peterson says
Thanks Michelle! Such delish comfort food!