Monday, September 6, 2010

Crockpot Indian Butter Chicken, aka Chicken Makhani

This recipe is from the Crockpot Lady, Stephanie....the original recipe is here. Stephanie actually got it from a fellow blogger, Kindra, and modified it to suit herself. Kindra's recipe is here.

Crockpot Chicken Makhani


2 pounds boneless skinless chicken thighs (can be frozen)
1 med onion, sliced
6 garlic cloves, chopped
1/2 stick butter, cut into chunks
15 cardamom pods (sewn together or tied in cheesecloth)
2 tsp curry powder
1/2 tsp cayenne pepper
1 T garam masala
approx 1 inch grated fresh ginger root
1 can coconut milk (13.5 oz)
1 can (6 oz) tomato paste
2 T lemon or lime juice
1 C plain yogurt
1 tsp salt (more or less to taste)

NOTE: If you don't have cardamom pods, you can use 1/2 tsp ground cardamom, maybe a bit more. You can always add salt, more spices, to taste. Always feel free to modify it to suit your own taste buds!


Use a 5 quart or larger crockpot. You can either sew together the cardamom pods using a needle and thread or you can tie them in a little cheese cloth bundle instead, if you have cheesecloth in the house. Put some sliced onion in the bottom of the crockpot, then place chicken on top. Scatter rest of onion and garlic over chicken. Combine dry spices, grated ginger, tomato paste, lemon or lime juice, and coconut milk in a medium sized bowl and pour the resulting mixture over the chicken and vegetables in the pot. Drop chunks of butter randomly over the top.

Cover and cook on low for 8 hours, or high for 4 (I doubled the recipe and cooked it on high for 2 and low for 4). The chicken will shred easily when fully cooked.

Stir in the plain yogurt 15 minutes before serving.

Discard cardamom pods. Salt to taste, serve with white or brown basmati rice. Enjoy!!


  1. Thank you for this recipe, I can't wait to try it out. I love butter chicken. On another note, I've noticed you use a lot of brown rice with your meals, I know most of us think it's healthier, but did you hear that the shell on the brown rice contains a lot of arsenic? Yes, arsenic. For this very reason they pulled all the medicine that was flavored with brown rice syrup. Have you noticed that the Chinese, who are masters at growing and eating their rice never eat BROWN RICE. I think it's because they've always know this fact. I don't want to put you off of brown rice, but I thought you should at least know the recent findings. Feel free to research this for yourself.

  2. This looks yummy and delicious. I will try this tonight and will give you the update for the result soon. I will drop by again to check out more Indian recipes on your site. thanks!