Garlic Butter Makhani Chicken Thighs: Slow Cooker

This is the slow cooker dinner that thinks it’s a restaurant dish. Juicy chicken thighs simmer in a velvety sauce of spiced tomato, ginger, garlic, yogurt, and garlic herb butter until they’re so tender they fall apart at the touch of a spoon.

The hands-on time is about ten minutes—just layer the ingredients, set the cooker, and walk away. Hours later, you’ll come back to a bubbling pot of rich, aromatic makhani masala that fills the kitchen with the kind of smell that makes everyone gather around.

Makhani masala—often called butter chicken sauce—is beloved for its creamy, lightly spiced tomato character. This version leans on the slow cooker to do all the work. Boneless chicken thighs stay moist and tender during the long, gentle cook, while the combination of yogurt and butter creates a sauce that’s silky without being heavy.

The spiced tomato puree brings warmth and depth, and the garlic herb butter adds a savory finish that melts into every spoonful. It’s a forgiving recipe that welcomes your favorite garam masala blend or a pinch of cayenne for heat. Dinner is ready when the kitchen smells incredible and the chicken is fork-tender.

Ingredients

Why this recipe works

The slow cooker does more than just cook—it transforms. Low, steady heat breaks down the collagen in chicken thighs, leaving them meltingly tender. At the same time, the flavors from the tomato, ginger, garlic, and butter mingle and deepen over hours, creating a sauce that tastes far more complex than the sum of its parts.

Because the ingredients are layered without stirring, the butter and yogurt melt gradually into the sauce, giving it a velvety consistency that clings to every piece of chicken.

Chicken thighs are the right choice here. They have a bit more fat than breasts, which keeps them moist and juicy even after a long cook. The yogurt adds a gentle tang that balances the sweetness of the tomato, while the garlic herb butter rounds out the sauce with richness.

The result is a curry that’s comforting and familiar, but with a depth that feels special. And since everything goes into one pot, cleanup is as easy as the cooking.

Notes and substitutions

The spiced tomato puree is the backbone of this dish. Use a good-quality jarred puree that’s seasoned with warm spices like cumin, coriander, and garam masala. If your puree is plain, stir in a teaspoon of garam masala and a pinch of ground cumin before adding it to the pot. Fresh ginger and garlic are non-negotiable for the best flavor—pre-minced versions work in a pinch but won’t be as bright.

Garlic herb butter is a shortcut that pays off. Look for a log of compound butter in the dairy aisle, or make your own by mixing softened butter with minced garlic, parsley, and a pinch of salt. Greek yogurt is preferred for its thickness, but regular plain yogurt will work—just avoid non-fat, which can curdle. For a dairy-free version, use coconut yogurt and a vegan butter substitute, though the flavor will shift slightly.

• boneless skinless chicken thighs: bone-in chicken thighs (increase cooking time to 4-5 hours; remove skin before serving if desired)
• spiced tomato puree: plain tomato puree plus 1 tsp garam masala and 1/2 tsp ground cumin
• garlic herb butter: 4 tbsp salted butter mixed with 1 tsp dried basil and 1/2 tsp garlic powder
• plain Greek yogurt: plain regular yogurt or coconut yogurt (for dairy-free, use coconut yogurt)

Equipment

• 6-quart slow cooker
• Measuring cups
• Measuring spoons
• Mixing spoon
• Cutting board
• Chef's knife