CrockPot Chicken Makhani (Indian Butter Chicken)



Day 348.

I've mentioned my love of Indian food before, but I'm going to all over again.

I LOVE INDIAN FOOD. I really, really, really do. The flavors are just so deep and rich and velvety and wonderful.

Kindra emailed me to share her Chicken Makhani recipe, and I was so excited to make it. It calls for cardamom pods, which is great, since I have a ton in the house after making Chai Lattes.



The Ingredients.





  • 2 pounds boneless skinless chicken thighs (mine were frozen solid)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 4 T butter
  • 15 cardamom pods (sewn together!)
  • 2 tsp curry
  • 1/2 tsp cayenne pepper
  • 2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1 can coconut milk (I used light)
  • 1 can (6 oz) tomato paste
  • 2 T lemon juice
  • 1 cup plain yogurt (to add at the end, I used fat free)



The Directions.

Use a 5 quart or larger crockpot.

Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house.

Put chicken in crockpot, and add onion, garlic, and all of the dry spices.

Plop in the butter and tomato paste.

Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4.

The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving.

Discard cardamom pods.

Salt to taste, serve with white or brown basmati rice.



The Verdict.

This is so good! I could have gone with a bit more cayenne, because I'm a nut, but the depth of flavor is wonderful.

You can tweak the amount of garam masala and curry to your own taste---it's fine to add more at the end of cooking.

This is a winner recipe. Thank you so much, Kindra!
Slow Cooker: Take out Fake Out

Slow Cooker: Take out Fake Out

35 included recipes! Make your restaurant and take out favorites at home without the extra calories, grease, guilt, or gluten!
Get my ebook!





Indian Butter Makhani Chicken

Indian Butter Makhani Chicken

Yield: 4-6
Author: Stephanie O'Dea AYearofSlowCooking.com
Prep time: 35 MinCook time: 8 HourTotal time: 8 H & 35 M

Ingredients

  • 2 pounds boneless skinless chicken thighs (mine were frozen solid)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 4 T butter
  • 15 cardamom pods (sewn together!)
  • 2 tsp curry
  • 1/2 tsp cayenne pepper
  • 2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1 can coconut milk (I used light)
  • 1 can (6 oz) tomato paste
  • 2 T lemon juice
  • 1 cup plain yogurt (to add at the end, I used fat free)

Instructions

  1. Use a 5 quart or larger crockpot.
  2. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house.
  3. Put chicken in crockpot, and add onion, garlic, and all of the dry spices.
  4. Plop in the butter and tomato paste.
  5. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4.
  6. The chicken should shred easily with 2 forks when fully cooked.
  7. Stir in plain yogurt 15 minutes before serving.
  8. Discard cardamom pods.
  9. Salt to taste, serve with white or brown basmati rice.


Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at December 13, 2008

Sign up for the A Year of Slow Cooking newsletter and get the Top Ten Reader Favorite Recipes sent directly to your inbox!

What they say about this recipe

  1. I have clicked refresh like 50 times this morning hoping for the update. (I think I'm nuts!) Anyway, The refreshes were worth it! I am so very excited to try this recipe. I LOVE LOVE LOVE the Rachel Ray Indian Curry Chicken. I make it all the time. I am so pleased to try another Indian recipe. Thanks again for all you do!

    ReplyDelete
  2. Oh Good! I'm so glad you liked it Stephanie!

    ReplyDelete
  3. Anonymous12/13/2008

    Are Cardamon and Cardamom pods the same thing, just different forms? I would love to make this today but don't have the pods and can't get to the store.

    ReplyDelete
  4. Wowza, does this ever sound delicious! And me with a wild excess of cardamom pods as well. This one's bound to be a keeper in our family too. Thanks to both of you (recipe originator and recipe tester/poster/blogger!!!

    ReplyDelete
  5. Gabes Wife, I totally slept in today! lol, I'm sorry. :-)

    Kindra, it was amazing! I'm counting down the minutes until lunch time. I had so much fun sewing the cardamom pods, and it egged me on to finally(!) hem my jacket sleeves. ;-)

    Beverly, you mean you have ground cardamom? If so, start with a 1/2 tsp and then maybe add more to taste later. If your bottle has little green blobby things, those are cardamom pods. I strung them together on a piece of thread just so they didn't get lost in the pot.

    Carroll, we all really liked this a lot. It wasn't too spicy for the kids.

    xox
    steph

    ReplyDelete
  6. awesome! i <3 butter chicken. I'm going to make this next week with chicken breasts. Thanks!

    ReplyDelete
  7. This sounds really good! One question though - what is garam masala - a spice????
    Thanks for all of the work that you've done crockpotting & blogging this year. I totally love your posts and look forward to it every day.

    ReplyDelete
  8. Can you use photobucket? It's free!

    ReplyDelete
  9. Hi Mindy, yup, it is a spice blend. It's a pretty common spice blend, and will be in a bottle mixed in with the other spices.
    xox
    steph

    ReplyDelete
  10. Garam masala is a spice mixture used alot in indian food.

    YUM YUM YUM I can't wait to try this!!! I could eat indian food every day!!

    ReplyDelete
  11. Thanks - I'll have to look for it next time I'm at the grocery store. Can't wait to try this!

    ReplyDelete
  12. Anonymous12/13/2008

    This sounds great . . . what size can of coconut milk do you use? I have both here.
    Love this blog - I wish it wasn't ending!!
    Kay

    ReplyDelete
  13. Hi Kay,
    it was 15 ounces.
    xoxo
    steph

    ReplyDelete
  14. Anonymous12/13/2008

    Did you mean your blog will not let you upload any more photos? I had no idea there was a limit. My blog is 90% photos, and little text.

    ReplyDelete
  15. Hi there. I used to eat this in England when we lived there. It was so delish. So I went out to buy the stuff. Where does one find Garam Masala and Cardamom Pods? I'm guessing you have to go to a specialty store. Our local Kroger didnt have it. I had hoped they would in their specialty aisle. Also the curry, is that curry powder or paste?

    Thanks so much!

    ReplyDelete
  16. Hi Kim,
    eeps, I'm sorry you had a hard time finding the spices. Our regular grocery store (safeway) has the spices, but I'd hope that a specialty store would have them for you. Here's a substitute for garam masala, but it looks like you still need cardamom.

    I certainly don't want to lead you astray, but if you have everything else in the house already, I'd just go for it and forget about the cardamom---maybe up the curry (you're right, it's ground) at the end to taste.

    good luck!
    xoxo
    steph

    ReplyDelete
  17. That sounds wonderful. Do you think it would be ok without the yogurt?

    ReplyDelete
  18. OH my soul this looks wonderful! I can't wait to try!

    Do you think it would freeze well? Looks like this would make quite a bit.

    And what are your thoughts on chicken breasts vs. thighs, oh crockpot maven?

    Thanks!

    ReplyDelete
  19. Kim when my friend made this recipe she forgot to get cardamom, so she substituted the cardamom pods for 3/4 tsp cinnamon and she said it tasted great. I'm sure you could make the homemade garam masala and leave it out as well.

    ReplyDelete
  20. Anonymous12/13/2008

    YuMmY!!! I will try this very very soon!

    BTW Stephanie, if you could pick only one favorite main entree from your entire year of crockpotting, what would it be?

    ReplyDelete
  21. Oh queen of the crock pot. You have impressed me all year with your committment but now, I think I must bow down. My friends and I fell in love with Chicken Makhani while spending time in Japan and I have tried over and over to replicate it but I just can't get it perfect. I think, by the amount of passion you have put into this, that this may be the answer to my long-lasting Asian prayers. You deserve a tiara.

    ReplyDelete
  22. Anonymous12/13/2008

    OMG! I just tried to find a recipe for butter chicken! It sounded so hard to do and now...crockpot to the rescue! I have you on RS feed and love your blog! I can't wait to try this.

    Thank you so much! My hubby really thanks you since I actually cook now.

    ReplyDelete
  23. So I think this recipe sounds great except that I don't like curry. Do you think it would be just as good without the curry. Or is there another spice that you think would complimentary instead of curry? I know I'm weird, asking for indian food with no curry!

    Can't wait to get the pics back!!!!

    ReplyDelete
  24. Anonymous12/13/2008

    This sounds so good! Is there a vegetarian version I can make for my Indian son-in-law? Can I substitute sour cream for the yogurt? You know how everyone has one or two things that they won't eat, ever, under any circumstances, not for a million dollars, not for the life of their firstborn? Yogurt is mine!

    ReplyDelete
  25. Sounds yummy!

    What if you set up another picasso account so you could do more free pictures? Or use photobucket?

    ReplyDelete
  26. Would you believe I went to Norway a few years ago and they have a boxed mix of this stuff which I LOVE...you cannot get it here in the US (but can get it at a restaurant) and I have not been able to find a recipe that seems like it is the real thing I love and this one looks like it will be. I will be trying it. THANKS!

    ReplyDelete
  27. As soon as I read this post, I knew I had to make it for dinner tonight. It was so easy and delicious. All it needed was a little salt. Thanks for sharing!

    BTW, this recipe worked really well in a pressure cooker.

    ReplyDelete
  28. OHMYGOSH! I can't wait to make this. This is my absolute favorite Indian dish.

    Thanks so much!

    ReplyDelete
  29. I noticed there is not mention of WHEN and WHERE to put the onion and garlic or does it not matter? Does it layer on the chicken or throw it after the coconut milk and lemon juice?

    ReplyDelete
  30. I'm making it right now so I'll answer questions I know the answer to, to let our CrockPot lady keep crockpotting ...

    Anonymous, I'd use tofu. Very, very firm (I'd press it or even freeze it for that spongy texture I like). It's an awesome sauce that I think would be good with tofu (though I don't eat it anymore). Or tempeh, if you can get a mild-flavored one.

    I don't see why not with the sour cream. I personally would cut back on some of the saturated fat then.

    Jaime - I stirred everything up, including onions and all. And I stirred it a couple times while cooking to be sure the chicken was really getting access to all flavors (and because I'd thrown in frozen lemon juice and wanted it distributed). And it seemed to turn out very well.

    ReplyDelete
  31. Looks good. Hubby makes Indian food so this will be a surprised for him...he's a great cook.

    Other than cut and paste, is there a way to print these?

    ReplyDelete
  32. Thank you, NOLA Gringa! I agree with what you wrote. :-)

    Susan, cut and paste works, or you can highlight the desired text and use the "print selection" toggle in the print menu.

    xox steph

    ReplyDelete
  33. Anonymous12/14/2008

    Thank you, thank you, thank you! I adore chicken makhani, but have never found a decent easy recipe! I'm not crafty enough to sew together some cardamom pods, LOL, but dang it, I'm gonna wrap 'em in some cheesecloth and call it good so I can try this!

    ReplyDelete
  34. I'm a vegetarian as well, just like Anonymous' son-in-law, so thought I'd help answer her question as well. The authentic Indian vegetarian version of this recipe is Paneer Makhani (or Paneer Butter Masala). It's very easy to make some yummy paneer (although not in the crockpot) and it will have a similar texture to tofu. Tofu would be tasty, but if you have time go the extra mile and make paneer.

    ReplyDelete
  35. I have powdered cardamom but not whole pods - how do I convert that? Also, I don't have curry because I was informed by an Indian man you make your own curry with different things....and everyone's is different because if it...
    I would LOVE to have a crock pot recipe for Chicken Korma (my favorite!

    ReplyDelete
  36. duh - read the comments after mine - got the measured cardamom----thanks!

    ReplyDelete
  37. Anonymous12/14/2008

    I was so excited to make this. And it smelled wonderful. But I do think it needed salt. I'm not sure how much, but it was just a tad bland. But am also realizing that I forgot to add the yogurt in at the end. I'd also recommend more chicken and less onion.

    ReplyDelete
  38. YUM! This is my favorite dish at our local Indian restaurant. I have it planned for Tuesday and will let you know how it goes. This sauce (At least in the restaurant) is FANTASTIC using mushrooms and peas for a vegetarian choice. :)

    ReplyDelete
  39. Did you say that you sewed for this recipe!?

    I'm officially out. There's no way I'd be able to pull off two skills in one recipe. Needle and thread don't belong in cooking!! They belong where God intended them: in the scrapbooks.

    (LOL, I only say that cuz I own a sewing machine, but the express reason I bought it was for my scrapbook layouts)

    You're so, like, rad and stuff.

    ReplyDelete
  40. Anonymous12/15/2008

    This is the best recipe of all! And you have so many great ones! I substituted 3/4 t cinnamon for the pods and put in 1 t of cayenne at your suggestion (instead of 1/2 t). I used unfrozen boneless skinless chx breasts. 3 hours on high was perfect (5 qt crockpot -- tends to cook on the high temp side). Kids (age 12, 15, 16) loved it over
    basmati rice -- so did the husband!
    This is so great it is a "please make this once a week" in our house! Along with Peppercorn Steak --- love it!
    Thx!
    One of your biggest fans!
    upstate ny mom

    ReplyDelete
  41. I made this on Sunday. It was fantasticly delicious! Thank you thank you thank you.

    ReplyDelete
  42. I just finished putting all the ingredients into the crockpot! Can't wait to come home from work and have it for dinner. You rock, Stephanie! I finally dusted off my mother's Rival Crockpot from the 1980s (she gave it to me when I moved out), and the butter chicken is in there cooking. :D

    ReplyDelete
  43. Once again Steph, Oh you're good...this makes a perfect cold & snowy day Birthday Meal..Thanks

    ReplyDelete
  44. I LOVE Indian food too! I can't wait to try this. I have everything on hand except the cardamom pods and coconut milk. Now, if only you could make naan in the crockpot...

    ReplyDelete
  45. Can't wait to try this!!! Yum

    ReplyDelete
  46. I just put this in the crock a while ago as well, I'm so excited to try it :-) I must be out of sorts, I forgot to purchase yogurt and a lemon. In place of the lemon juice I subbed a bit of vinegar. I'll have to use some sour cream in place of the yogurt. I really wanted to make it as posted...

    ReplyDelete
  47. we made this last night... omg. so good. thanks for another fantastic recipe. and the leftovers are really good.

    ReplyDelete
  48. Anonymous12/18/2008

    I do not have cardammon (sp) pods, I merely have ground cardammon. what do you think would be an accurate substitution 1/4 teaspoon - maybe???

    ReplyDelete
  49. Hi BettyAnn, the ground will work great! I'd go with 1 to 1 1/2 tsps. Here's a source.

    xxo
    steph

    ReplyDelete
  50. Our home smells so incredible right now. The snow is piling up outside, so going out to shovel/snoblow and coming back into aroma of Chicken Makani is wonderful. We have some naan that we are going to use instead of the rice. This should be great. Thanks for the recipe.

    ReplyDelete
  51. Mmmm, the sauce was super tasty. Will definitely make again! However, I used chicken breasts, and they got pretty dry. They could have been taken out after three hours, I bet. (Another poster did breasts for three hours and I should have read her comment before cooking...ah well). I will definitely use thighs next time, per your actual recipe, as they are juicier. Thanks so much for providing sooo many delicious, and frequently GF, recipes!

    ReplyDelete
  52. Sooooo so so so so good. My husband kept thanking me for such a yummy dinner. I added a tsp of salt and 2 tsps sugar and an extra tsp of garam masala, and 1/2 cup peas. YUM!

    Thank you!

    ReplyDelete
  53. Anonymous12/22/2008

    This was delightful! My husband has requested I make this again rather soon. :) I could not find garam masala, so I used wikipedia's suggestions of: (quote) The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). (from wikipedia)(end quote).

    Turned out really, REALLY well! The house smelled so very good!

    Also, I used boneless, skinless breasts that were frozen solid and they turned out wonderfully on 8 hours on low. (one of the things I love most about the crockpot is that lack of preplanning (thawing meat, for instance) does not hurt the finished product.) :)

    ReplyDelete
  54. I made this last night - delicious!!! Both my husband and I love Indian food! This is very easy. We will definitely have this again! Thanks for your blog - it is terrific! I'm going to be sad in eight days when the year is over.

    ReplyDelete
  55. To be honest, this was a bit bland. Not nearly as creamy and rich as you get at an Indian restaurant (I get it a lot!)

    It tasted too... yogurty. I tossed in an extra 4 tbsp of butter and about a cup of heavy cream at the end and cooked for an additional 45 mins with lid off on high. Added a good bit of salt and that did the trick.

    Yeah, not a lowfat recipe, nor should it be... but good. It's all about portion control. I'll probably get about 8 meals out of this.

    ReplyDelete
  56. Trying this one tonight. I put it all in the crockpot, and I'm already weak in the knees from the smell.

    ReplyDelete
  57. Anonymous12/23/2008

    I already had ground cardamom on hand, so I used about 2 1/2 tsp instead of the pods. I wanted the sauce to be thicker, so I turned the heat to high and left the lid off for the last 30 minutes or so. Turned out delicious, and the smell just can't be beat!

    ReplyDelete
  58. Anonymous12/25/2008

    Thank you for the best Christmas dinner I have ever made. Possibly the best dinner I have ever made, period.

    ReplyDelete
  59. I am in love. I tried this recipe today, I realized after I started that I didn't have garam masala so I used a combination of cumin, coriander, tumeric and garlic powder instead. I also substituted left over turkey from Christmas dinner. One of my favorite foods of all time is kourma and this is really good. Definitately will make it again. Next time I'll use less red pepper though, my 10 year old will think it's too spicey but he's not here for dinner tonight so it's ok.

    ReplyDelete
  60. This was great! We forgot the yogurt, but it still tasted like something from an Indian restaurant. We are definitely adding it to our meal rotation.

    ReplyDelete
  61. I made this today and loved it! I've barely used the crockpot since we got it and it's so cool to be able to leave food alone to cook for once. :)

    ReplyDelete
  62. Anonymous1/15/2009

    I made this last night. Oh my! It's so good! The house still smells terrific this morning! I left out the cardamom, because I didn't have any, and I don't care for it much anyway. One of the household mentioned the lack, but the other two didn't. Maybe I'll try the cinnamon trick next time.

    In any case, this recipe is definitely a keeper!

    ReplyDelete
  63. Will since it's 18 degrees w/ windchill of 11 here in the southern coastal region, I've decided not to go to the store for coconut milk & cardamom. I've recently learned how to make butter and yogurt, and was excited for an excuse to learn to make coconut milk too! Oh well maybe next time.

    I'm going to make the butter for this recipe and then try using the butter milk instead of the coconut milk. I know it won't be the same :( but hopefully still good!

    Let me just say that I don't normally go through all this trouble for a meal that will be gone in seconds, but it's my husband's first Saturday off where we don't have plans in YEARS so I'm celebrating! :)

    ReplyDelete
  64. Anonymous1/19/2009

    So, I noticed that you have a lot of Indian recipes on here and I am bookmarking all of them. Any chance you could make a little linky thing on your home page for Indian recipes?

    ReplyDelete
  65. Anonymous1/25/2009

    I made this for company over the Christmas holiday. IT IS INSANELY DELICIOUS!! Seeing it in my inbox today made me squeal with delight, hug my computer and resist the urge to lick the picture on my screen. Oh YUM. Soooooo good. Definitely a keeper. I'm off to add yogurt to the grocery list for chicken later this week.

    ReplyDelete
  66. Chicken Makhani is one of my favorites that I like to order when we get Indian food so I was very excited to find this on here! I made it last night and it was very good. I only poked myself a couple times trying to sew cardamom pods together, but good idea.

    I am a mom and training for an ironman (Come see my blog!) so it was so nice to come home from my daughters ballet class to a house smelling like an indian restaurant. What a treat! We're definitely making this again, but it was a little too spicy for some of us. We also ate it with tortillas which was really good, though not as authentic as naan.

    ReplyDelete
  67. YUM! This is dinner tomorrow!

    Thank you! :)

    ReplyDelete
  68. I made this last night and oh yes it was amaaaazing! I did do a few things differently, I added a bout half a cup of heavy cream at the beginning, along with about a tsp salt.

    I also added a lot more garam marsala, cayenne, and curry powder. I didin't have any cardamom though, so I added a tsp cinnamon.

    It was so good already, that I just skipped adding the yogurt (even though I bought yogurt especially for it!) It was super flavorful and creamy, and we ate it over brown rice.

    So glad we have left overs :)

    ReplyDelete
  69. Hi

    I've just linked to this recipe on my site, and attached your photo with credit back to you. Hope that's OK, if not I'll take it off.

    We'll be making this tomorrow, and I'll let you know how it goes!

    Dan

    ReplyDelete
  70. I made this last night and it was wonderful. I didn't have onions so I used onion powder. I also used a skinned whole chicken.

    Thank you so much for posting the recipe.

    ReplyDelete
  71. We made this last week, with an ever so slightly modified recipe, link here:

    http://freshly-ground.blogspot.com/2009/02/curry-odyssey-begins-butter-chicken.html

    Thanks for the inspiration!

    ReplyDelete
  72. Anonymous2/10/2009

    We loved this, eat it for 3 days. Thank you for this awesome recipe!

    ReplyDelete
  73. This is exceptionally good. My daughter is an Indian food fan, and just about went crazy when I made this.

    A couplke of tweaks that I did: (1) I doubled everything because I wanted to freeze some; (2) I used a mix of thighs and cut-in-half breasts; and (3) I sauteed the onions first -- I just like 'em better that way.

    I made jasmine rice in my rice cooker, but used a can of coconut milk as part of the liquid, then tossed in 2 cardamom seeds & a stick of cinnamon. Talk about yummy!

    ReplyDelete
  74. I've tried several of your recipes and this is the best so far! Absolutely amazing Indian food.

    Thank you!

    ReplyDelete
  75. Anonymous2/21/2009

    WOW!! My family totally loved this. I just cannot believe how easy this was. I did not have the patience to sew together 15 cardamom pods, so I threw them into a tea sieve along with some whole black pepper and cinnamon. The chicken was so moist and delicious. Thank you so much for this wonderful recipe.

    ReplyDelete
  76. Anonymous2/22/2009

    A year ago, I had never even eaten Indian food and thank God my boyfriend finally dragged me out to an Indian restaurant. Now I am cooking my own. I could eat it every day, especially this chicken. I gave BF the leftovers of this (begrudgingly) and he agreed. Love this!

    ReplyDelete
  77. Shelley4/05/2009

    This was great! We loved it so much that not only did I share the recipe with friends, I've sent them the cardamom pods in the mail so they don't have an excuse not to try it! :-)

    ReplyDelete
  78. i finally made this today, and it was the. best. food. from. a. crockpot. ever. seriously. i had read all the comments, so i added another 4 tbs butter, and at the end with the yogurt i added some salt and about 1/2 c. fat free evaporated milk. if i hadn't had a snack to tide me over when i could smell the butter chicken cooking and thought i would chew my arm off, i probably would have finished off the whole batch by myself! i served it over jasmine rice and it was as good as anything i've gotten at a restaurant! thanks for the recipe!

    ReplyDelete
  79. I love cooking Indian food and couldn't believe you have recipes for the crock pot..I was so excited. This was also great. I altered it a bit for a healthier version (only put it about 1.5 T of butter). I also didn't have cardamom pods, but learned you can substitute a cinnamon stick, which I did and it was wonderful. Thanks for the great recipe.

    ReplyDelete
  80. Thank you so much for this recipe. I worried it would be too different for my 4&5 year olds but they loved it! I wanted to let you and your readers know (in case you might want to add this to the blog) that I found a recipe to mix up your own garam masala. Couldn't find it anywhere in my town, or the two closest. Go to: http://allrecipes.com/Recipe/Easy-Garam-Masala/Detail.aspx
    Also, my husband discovered that fresh chopped cilantro sprinkled over the dish when served was divine. A must try! Thanks again! My whole apartment complex was jealous of our dinner smells!

    ReplyDelete
  81. I love this recipe! I have made it probably three times every month since I found it shortly after you posted it. My three kids love it(ages 11, 7, 4). The oldest and youngest even STIR it INTO their rice. I have inadvertantly left out the lemon or yogurt or even the butter and it is still great. Thanks so much!

    ReplyDelete
  82. This was delish, although I agree that it needed a bit of salt.

    We froze the leftovers for John to take for lunch, and he reports that it's even better after it's been frozen:)

    I will definitly be making this again.

    ReplyDelete
  83. If you can find an Indian or Pakistani market - GO and stock up on spices. I've never regretted doing that as there's really no substitute for some of them & learning to use such an array of spices has been so much fun! I even have my own homemade garam masala :)

    My tweaks to this amaaazing recipe:

    1/2 tsp onion seeds

    3/4 tsp salt

    1 or 2 tbsp shredded coconut (since we also used the light coco milk)

    1/4 tsp sour mango powder (in place of lemon juice)

    For curry powder, I normally don't even use the stuff but since I had some I wanted to use up I threw in 1tsp of that and then 1/2 tsp tumeric and 1/2 tsp brown cumin seeds

    For ginger powder, I replaced with about an inch of fresh minced ginger

    Frozen leg quarters - I got my family trained to pick the bones haha!

    ReplyDelete
  84. I am so super-excited about this! My family recently went to an Indian buffet and adored the butter chicken.

    One of us has an allergy to milk, do you think the coconut milk yogurt would suffice?

    :)

    ReplyDelete
  85. This, like most recipes for Butter Chicken I've found on the net, whilst tasty, doesn't seem to be anything like what I'm used to from indian restaurants. It's always way too dark tasting and strong, and not tomato-y enough. If anything I always liken what I get in restaurants to a currified tomato soup :) I tried doubling the amount of tomato paste and adding a tiny bit of sugar to this but it still wasn't what I was expecting :(

    ReplyDelete
  86. I used a few dashes of tabasco instead of cayenne pepper. I also (upon the advice of a friend) ladled some sauce into a bowl, mixed in the yogurt, and then blended it with the immersible blender until it was nice and creamy. And then I added it back into the crock and stirred it in. I'm a novice with Indian food, but if it's all this good, I think we'll be eating a lot more. Seriously, this is SO yummy!

    ReplyDelete
  87. This was an awesome recipe! I've traveled India before the spices were right on. Yes you can substitute real ginger but not many people have fresh ginger at home.

    It had a very mild spice so kids will love it too. One can aways up the spice or cool it down more by adding more yogurt or have a riata fors side dish.

    I used Greek-style yogurt which really thickened up the sauce.

    Quitter...the Makhani you have had in Indian restaurants were probably cooked hours before it was plated infront of you. This makhani taste better the next day when all the spices really bloom.

    I have 5 slow cookers in the house. It's been a couple of years since I've really used any of them. Thanks for the inspiration!

    ReplyDelete
  88. sorry for the newbie question but is the coconut milk & lemon juice really all the liquid needed in the crockpot or am I supposed to add water or something?

    ReplyDelete
  89. Hi Jes, It's a fine question, no worries. Yup! The chicken will make quite a bit of liquid on it's own, and by the time you add the yogurt, you'll get a rich velvety sauce that's perfect over rice.

    xoxo steph

    ReplyDelete
  90. I'm feeling so brilliant at the very moment. I don't sew. And I don't have cheesecloth. But then i remembered some sterile gauze pads...which i haven't had occasion to use. i unfolded one and it's a big square of improv-cheesecloth!

    and that unwaxed dental floss i never use? made a nice, sterile tie for the sack of cardamom pods.

    i love it when i think up solutions to life big problems [snark].

    i'm loving this blog. just found you yesterday. yippy! ♥

    ReplyDelete
  91. Anonymous10/26/2009

    This is definitely my favorite recipe on the whole site. I came back to print it again (gave all my other copies to people I'd raved to about it), and wanted to check the comments for any other pointers. Something I didn't see anywhere yet that came in handy once was substituting low fat milk and a few drops of coconut extract for the coconut milk in a pinch. Can you believe the local grocery store doesn't carry coconut milk?! I honestly couldn't really tell the difference though. Stephanie inspired the substitution in another recipe that called for cocunut milk, so I can't even really take credit!

    ReplyDelete
  92. What do you think about using leftover turkey (dark meat)? Any way we could stew the turkey for a shorter time and still get the flavor? I love turkey, but it needs some dressing up at this point!

    ReplyDelete
  93. Hi Elisa,

    I bet this sauce would taste great over turkey!
    good idea!

    xoxo steph

    ReplyDelete
  94. AMAZING. I went a little off the reservation with the spices and the result was really nice. Leftovers of this worked nicely on quesadillas with mushrooms and other veggies. I live in Northern Vermont and this really hits the spot in a place where there is no Indian Take-Out to be found. Thanks!

    ReplyDelete
  95. Anonymous12/21/2009

    How would it be with cubed potato? I like the idea of adding fresh peas at the end along with the yogurt. The house smells amazing right now...can't wait to eat it. We have some jasmine rice and naan just waiting.

    ReplyDelete
  96. Anonymous12/21/2009

    Same person commenting as above...went ahead and put in a diced russet about 2 hours before serving. Made the sauce thicker. It was very, very good!!! Several hours later the scent is still lingering in the air - in a good way. Also put in about 1/2 cup frozen peas and approx 2 T half and half b/c my fage yogurt had gone past it's expiration. My husband, who is NOT into spicy food, requested a second helping and is taking the leftovers to work tomorrow. Used organic chicken breasts instead of thighs. Did not have garam masala so substituted 1/4 tsp each cinnamon, nutmeg, cumin, cloves, and black pepper. The only thing I will do differently next time is double the recipe so there is more left over! Also...used basmati rice, not jasmine as earlier posted. So, even after the multiple "I used this instead of that" I still feel it's the same recipe and IT IS AMAZING!!!!

    ReplyDelete
  97. I put this in the pot this morning, and my husband got home about two hours earlier than I did. Apparently the smell was too irresistible, because he texted me "It's PERFECT!" Thank you for the perfect recipe--I am a slow cooker convert! :)

    ReplyDelete
  98. I made this the other night and we really enjoyed it! I kept thinking I wanted one more layer of flavor with it, though. I'm thinking about adding some raisins next time maybe.

    ReplyDelete
  99. Anonymous3/24/2010

    I made this last night, and ****I think: since nobody complained-that's how it is in my house--> if it's not good, you'll hear complaints****, every one in my household including my 2.5 yo liked it.

    It's so flavorful. I only added a few tablespoons of yogurt though because I was kind of afraid of dumping the whole bucket. I added fried onions, which made it even tastier-Monique.

    ReplyDelete
  100. Lorraine8/03/2010

    OMG We just finished dinner and this is the best recipe! Our slow cooker worked perfect! We added a 1/2 tsp of salt, 2tsp Tumeric, used freshly grated ginger and upped the amount on the cayenne and garam masala after reading the other suggestions. We also added thickly cut carrots about an hour before the end of cooking time and frozen petite peas about 20min. It was such an amazing dinner with superb flavor. Thank you for all of your wonderful recipes..we are converts!

    ReplyDelete
  101. I put this in the crock pot and my mouth is watering in anticipation, just from the scent of the ingredients as I mixed them!

    ReplyDelete
  102. Ruchikar! (That's Hindi for delicious!) I've recently become an Indian food convert. I've tried many dishes but this is the first crockpot Indian dish I've made. I used a cinnamon stick instead of the cardamom pods but otherwise followed this exactly. It was so warm and tasty and creamy. Definitely will make this again.

    ReplyDelete
  103. My Indian coworker said it was delicious! We thought so too. He said it wasn't spicy :) I'd put in 1/4 tsp of cayenne because I wanted my kids to like it.

    I used 5 of the flat individually frozen Costco chicken breasts (still frozen) and cooked it in my oval 6 qt crock pot on low for 6 hours.

    I mixed the sauce ingredients together before spooning it over the chicken breasts set on top of the onions and garlic.

    ReplyDelete
  104. Made this last night w/ frozen chicken breast tenderloins (and less than 2 lbs) because that is what I had on hand. I went ahead and followed the recipe measurements despite the fact that I didn't use as much chicken. It was fantastic! This recipe comes together so easily that I have a feeling we will be eating this a lot. :-)

    ReplyDelete
  105. Oh, I should add... I used a conversion chart for the cardamom pods: 10 pods = 1.5 t. ground cardamom... I don't know if it's a huge difference using the pods versus ground, but we decided to use what we had in the spice cabinet. :-)

    ReplyDelete
  106. I am making this today- it sounds amazing!

    ReplyDelete
  107. Intownfarm3/05/2011

    I made this Wednesday and served it with garlic naan. The whole family loved it. I did omitt the yogurt because I forgot it at the store. What vegetables do you serve when you make different Indian dishes like this?

    ReplyDelete
  108. Thanks for the great recipe! I made this for dinner last night and it was a hit! I served it with rice and lentils.

    ReplyDelete
  109. I made this tonight for my husband and I. Really loved it, next time I would go a bit heavier on the curry and garam masala and even add a dash more cayenne, the flavours were a bit too mellow for me. Really enjoyed it though, we'll definitely make it again!

    ReplyDelete
  110. BinSilverSpring12/22/2011

    Made this tonight. I couldn't find Garam Marsala so I worked a substitute as was suggested above. Wife and I both liked it. We weren't wowed by it, but liked it. It was too spicy for my small children. Will make again, but will cut back on the Cayenne.

    ReplyDelete
  111. I just made this recipe for the first time and it was great! So excited to have found this site and the crock pot recipes you have posted. Finally a series of recipes that are tasty, original and don't all call of a can of cream of condenses goop! I substituted bone-on breast and added some salt. At the end in addition to the yogurt, I chopped up some cilantro. A feast was had by all - thanks

    ReplyDelete
  112. I just made this recipe! It came out good. The only thing I did differently (besides not really measuring spices) is that I toasted the spices in the pan with a little butter (because I'm out of ghee) until they were very aromatic and then put them in the crockpot. Really adds a lot of flavor! Thanks for the delicious recipe!

    ReplyDelete
  113. I have to tell you this recipe is a huge favorite in our circle of friends and family. I have passed it along to soo many people. There was a question that just came up and wondered if you could answer. How well does this freeze if you know? My aunt is making it but she is the only one in the house that will eat it and so she is making a large batch and wanting to freeze the rest? Thanks so much and keep up the awesome and inspiring work!!

    ReplyDelete
  114. I just made this for dinner and it was delicious but...

    I served it to kids, so I didn't use any cayenne pepper and it made a huge difference. I had to add salt to the dish when I was eating it last night. And I am not a person who misses salt as a rule. Today, with leftovers, I am adding hot sauce and you really don't notice the lack. I would also add cream to the sauce to give it more texture. It's possible that more cream would have made up for the lack of salt, too, and I think I would add more tomato paste next time.

    I had chicken thighs, and a funny schedule, so I cooked on Low for four hours and then High for two and it was cooked perfectly. Adding the vegetables at the end is a great idea. I also had only vanilla yogurt in the house and it worked fine. In lieu of 15 cardamom pods, I used 3/4 tsp of cardamom powder.

    The house smelled amazing. Leftovers are exciting. What else do you want in a slow cooker recipe anyway? :)

    ReplyDelete
  115. After making your amazing chicken-thigh curry about ten times, I am going to try all your Indian recipes. Hubby is delighted! :) He asks if you would make a recipe for chicken saag, as that's his favourite :)

    ReplyDelete
  116. This was amazing! Next time I think I will add in some chicken breast too. I also added diced tomatoes. I bet some green peas would go nicely in here too.

    ReplyDelete
  117. Anonymous11/18/2014

    I used to not be a fan of Indian food, but the Indian recipes on this site have made me a convert! I followed this recipe nearly to the letter and it was amazing. For the cardamom pods, instead of sewing them or putting them in cheesecloth, I put them in my tea strainer and tied a string on the end so I could pull it out. It worked perfectly!

    ReplyDelete
  118. Anonymous6/10/2015

    This is my all-time favorite meal I have ever made in a crockpot. It is also the most delicious Indian recipe I have managed on my own. Thank you so much.

    ReplyDelete
  119. I made this last night and wrapped it up this morning. Fantastic!

    ReplyDelete