Butter chicken, or murgh makhani, is one of the most beloved dishes in Indian cuisine. Originating from Delhi, it was created in the 1950s by blending leftover tandoori chicken with a velvety tomato and butter-based sauce. While traditionally rich and indulgent, this healthy crockpot butter chicken brings all the flavor without the heaviness.
Perfectly spiced, tender chicken simmers all day in a creamy, fragrant sauce that fills the kitchen with comforting aromas. It’s a cozy weeknight meal that feels like a treat — but with lightened-up ingredients, it fits into a balanced lifestyle with ease.
This version swaps heavy cream for Greek yogurt and uses just enough butter to keep that signature silkiness, making it a practical, guilt-free take on a restaurant classic.
Ingredients Overview
Let’s break down the essential ingredients that make this healthy crockpot butter chicken so flavorful:
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Boneless, Skinless Chicken Thighs or Breasts
Chicken thighs are preferred for their tenderness and ability to stay juicy during slow cooking. Breasts work too — just keep an eye on cooking time to avoid drying out. -
Tomato Puree
A smooth, rich base that delivers that signature tang and depth. Look for no-sugar-added varieties to keep things clean. -
Plain Greek Yogurt
Used in place of heavy cream for creaminess and added protein. Choose full-fat or 2% for best results — nonfat can curdle under long heat. -
Unsalted Butter
You’ll only need a couple tablespoons, just enough to add that luxurious mouthfeel without overpowering the dish. Ghee can also be used for a more authentic flavor. -
Garlic and Ginger
These aromatics are the backbone of Indian cooking. Fresh is best, but pre-minced works in a pinch. -
Onion
Finely chopped or grated to melt seamlessly into the sauce and provide natural sweetness. -
Garam Masala
This spice blend adds warmth and complexity. If unavailable, a mix of cumin, coriander, paprika, cinnamon, and cloves can be substituted. -
Turmeric, Cumin, Paprika, and Chili Powder
These spices give the butter chicken its golden hue and mild heat. Use Kashmiri chili powder for a deeper color without too much spice. -
Salt and Pepper
Always season to taste. Add a pinch at the beginning and adjust at the end once flavors have melded. -
Lemon Juice
A splash of acidity at the end brightens everything and balances the richness.
Ingredient Substitutions & Variations
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Dairy-Free: Use coconut yogurt and coconut oil in place of Greek yogurt and butter.
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Vegan: Swap chicken for chickpeas or cubed tofu, and opt for plant-based dairy alternatives.
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Low-Carb: Serve over cauliflower rice instead of basmati or naan.
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Extra Veggies: Add a handful of spinach or green peas in the last hour of cooking for added nutrition.
Step-by-Step Instructions
Slow cooking this dish brings out a deep, well-rounded flavor without a lot of active time. Here’s how to make it effortlessly:
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Sauté Aromatics (Optional but Recommended):
In a small skillet, warm a bit of butter and sauté the onion, garlic, and ginger until soft and fragrant. This adds more depth but can be skipped if short on time. -
Mix the Sauce:
In the crockpot, whisk together the tomato puree, Greek yogurt, spices, and salt. Stir well to avoid clumps. -
Add Chicken:
Nestle the chicken pieces into the sauce, coating them evenly. Don’t worry about chopping — whole thighs or breasts work beautifully and will shred easily later. -
Slow Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours. You’ll know it’s ready when the chicken is fork-tender and the sauce has darkened slightly. -
Shred & Stir:
Remove the chicken, shred or chop it, then return it to the sauce. Stir in the butter and lemon juice at the end to finish with brightness and richness. -
Adjust Seasoning:
Taste and add more salt, pepper, or a touch more chili powder if desired. -
Serve Warm:
Spoon over warm basmati rice, quinoa, or cauliflower rice. Garnish with fresh cilantro if you have it on hand.
Common Mistakes to Avoid
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Don’t use cold yogurt directly in the crockpot. Let it come to room temperature or temper it with a bit of warm sauce first to prevent curdling.
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Avoid overcooking on high. Low and slow creates a more tender and juicy result.
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Taste and season at the end. Spices can mellow out over long cooking.
Tips, Variations & Substitutions
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Meal Prep Friendly: This recipe stores well for up to 4 days and tastes even better the next day. Ideal for batch cooking or packed lunches.
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Freezer Tip: Freeze portions in airtight containers for up to 3 months. Thaw overnight and reheat gently.
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Mild or Spicy: Adjust the heat by changing the chili powder. For more spice, add a chopped green chili.
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Creamier Sauce: Stir in a splash of cashew cream or coconut milk before serving for added silkiness.
Regional Variation – Punjabi Style
For a more traditional Punjabi flavor, use mustard oil (heat first until smoking) and add a touch of fenugreek (kasuri methi) at the end. This adds a distinct aroma commonly found in restaurant-style butter chicken.
Serving Ideas & Occasions
This healthy crockpot butter chicken is the ultimate comfort food for cozy evenings.
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Weeknight Dinner: Pair with warm naan or fluffy rice, and a side of cucumber raita for a complete meal.
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Entertaining Guests: Serve as part of an Indian-inspired dinner with dal, saag paneer, and mango chutney.
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Meal Prep: Portion into containers with quinoa and roasted vegetables for balanced weekday lunches.
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Family Dinners: Even picky eaters love the mild, creamy sauce — it’s a great way to introduce kids to global flavors.
The rich aroma and soothing texture make this a heartwarming choice any day of the week.
Nutritional & Health Notes
This version of butter chicken trims the fat without sacrificing flavor. Swapping cream for Greek yogurt keeps the sauce luscious while significantly reducing saturated fat and calories.
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Protein-Rich: Using chicken thighs and yogurt offers a solid protein boost — ideal for muscle recovery and satiety.
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Lower Fat: Just a tablespoon or two of butter delivers that classic taste with a fraction of the fat content of the traditional recipe.
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Clean Ingredients: No artificial thickeners, sugar, or heavy oils. Great for those following whole food or clean-eating plans.
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Portion Control Tip: Serve with a generous helping of steamed vegetables or salad to increase volume without extra calories.
FAQs
Q1: Can I make this butter chicken with frozen chicken?
Yes, but it’s best to thaw it first for food safety and even cooking. Adding frozen chicken directly to the crockpot can result in uneven texture and potential safety issues. Always use fully thawed meat in slow cookers.
Q2: How do I prevent the yogurt from curdling in the slow cooker?
Use full-fat yogurt, let it come to room temperature before adding, and temper it with a little warm sauce before mixing it into the crockpot. Stirring it in at the end also helps prevent separation.
Q3: Is this recipe gluten-free?
Yes! All the ingredients in this crockpot butter chicken are naturally gluten-free. Just be sure to check your spice blends and tomato puree for any hidden additives.
Q4: Can I cook this on the stovetop instead of a slow cooker?
Absolutely. Sauté the aromatics, add the sauce ingredients, then simmer the chicken on low for about 30–40 minutes, or until tender. It’s slightly faster but requires more hands-on attention.
Q5: What’s the best rice to serve with this dish?
Basmati rice is the traditional and best match. It’s aromatic and fluffy, which complements the rich sauce perfectly. Brown rice or quinoa also work well for a higher-fiber option.
Q6: Can I double the recipe for a crowd?
Yes, this recipe scales beautifully. Just make sure not to overfill your crockpot — leave at least 1 inch of space at the top to prevent spills.
Q7: What’s the best way to store and reheat leftovers?
Store in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce if needed.
Healthy Crockpot Butter Chicken – Cozy Weeknight Meal
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
Description
A lighter take on classic butter chicken, made in the crockpot with Greek yogurt and warming spices. Perfect for healthy comfort food lovers.
Ingredients
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1.5 lbs boneless, skinless chicken thighs or breasts
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1 1/2 cups tomato puree
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3/4 cup plain full-fat Greek yogurt
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 tbsp unsalted butter (or ghee)
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2 tsp garam masala
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1 tsp turmeric
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1 tsp cumin
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1 tsp paprika
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1/2 tsp chili powder (adjust to taste)
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1 tsp salt (to taste)
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1/4 tsp black pepper
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1 tbsp lemon juice
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Fresh cilantro for garnish (optional)
Instructions
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(Optional) In a skillet, sauté onion, garlic, and ginger in 1 tbsp butter until soft and fragrant.
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In crockpot, whisk together tomato puree, yogurt, spices, salt, and pepper.
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Add chicken and stir to coat.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Shred or chop chicken, return to sauce, and stir in remaining butter and lemon juice.
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Adjust seasoning as needed. Serve hot with rice or naan.
Notes
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For dairy-free, use coconut yogurt and coconut oil.
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Add spinach or peas during last hour for extra veggies.
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Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours