Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Butter chicken, or murgh makhani, is a classic Indian dish that typically takes hours and hours of prep and cooking attention to create. This slow cooker version captures the rich flavors and immense anti-inflammatory benefits of all the spices used in the original, however saves you hours of time in the kitchen.


4 skinless, boneless chicken thighs, cut into bite-sized pieces (I used skin-on, bone-in and left them whole – they were on sale!)

4 tablespoons organic butter

1 onion, minced

4 cloves garlic, minced

6 ounce tomato paste

1 tablespoon curry paste

2 teaspoons curry powder

2 teaspoons tandoori masala

1 teaspoon garam masala

1/8 teaspoon cardamom

1 teaspoon sea salt

1 14 ounce can coconut milk

1 cup plain organic, whole milk yogurt


  1. Place the chicken pieces in a large slow cooker. Add the butter, onion and garlic.
  2. In a small bowl, put the tomato paste, curry paste, curry powder, tandoori masala, garam masala, cardamom and salt. Slowly add the coconut milk, stirring as you go to mix well. Add the yogurt and stir well.
  3. Pour the coconut milk mixture on top of the chicken in the slow cooker and stir until mixed.
  4. Cook on low 6 to 8 hours (or high 4 to 6 hours), or until the chicken is cooked through and tender.
Blend spices with tomato paste, coconut milk and yogurt
Blend spices with tomato paste, coconut milk and yogurt

butter chicken 3 butter chicken 4 butter chicken 5

Prep Time: 15 minutes prep, 6 to 8 hours cooking time on low (or 4 to 6 hours on high)

Servings: 4

Copyright 2013, C. Freeman,


Tandoori Masala Spice Mix Recipe

Tandoori Masala Spice Mix

Tandoori masala is a blend of spices used in Indian recipes such as tandoori chicken, butter chicken and tikka masala. Like a curry powder, tandoori masala can have variable ingredients. It has an intense, pungent flavor that goes well with all kinds of meat. This blend is anti-inflammatory, anti-bacterial and anti-viral and can help stabilize blood sugar.



2 tablespoons ground coriander

1 ½ tablespoons ground cumin

1 teaspoon ground fenugreek

1 teaspoon ground cinnamon

1 teaspoon ground black pepper

1 teaspoon ground cardamom

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon mace

½ teaspoon ground nutmeg


  • Combine all in a small bowl and mix to combine. Store in an airtight spice container.

Prep time: 3 minutes

Yield: makes 1/3 cup

Copyright 2013, C. Freeman,