Garlic Butter Makhani Chicken Thighs: Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the chicken marinate in the tomato puree for 30 minutes before cooking if time allows—this is optional but deepens the spice penetration. Use a good-quality garam masala or curry powder in the tomato puree to ensure the spices bloom during the long cook.

If you prefer a smoother sauce, use an immersion blender for a few seconds before adding the chicken back in, but be careful not to over-blend or the sauce will become frothy.

This recipe is endlessly adaptable. Add a handful of fresh spinach in the last 10 minutes for extra color and nutrients, or stir in a splash of coconut milk for a milder, creamier finish.

For a touch of heat, add a minced serrano or a pinch of cayenne along with the ginger and garlic. The slow cooker is forgiving, so feel free to adjust the spice level to your taste.

Variations

• Spicy Makhani: Add 1-2 minced serrano peppers or 1/2 teaspoon cayenne pepper along with the ginger and garlic. Increase the garlic herb butter to 5 tablespoons for extra richness to balance the heat.
• Creamy Coconut Makhani: Replace the Greek yogurt with 1/2 cup full-fat coconut milk and use a dairy-free garlic herb butter. The coconut adds a subtle sweetness and makes the dish dairy-free.
• Vegetable Makhani: Swap the chicken for 4 cups of mixed vegetables (cauliflower, bell peppers, chickpeas). Cook on LOW for 3 hours, or until vegetables are tender. No need to check temperature.
• Slow Cooker Makhani Meatballs: Use 1 1/2 pounds of frozen or fresh meatballs instead of chicken thighs. Cook on LOW for 4 hours, or until meatballs are heated through and reach 160°F (71°C).

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot and bubbling. Add a splash of chicken broth or water if the sauce is too thick.

Leftover makhani chicken can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This dish is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the base and cook as directed—you may need to add 15-20 minutes of cooking time since you’re starting from cold. Alternatively, cook the full batch, let it cool, and freeze in portion-sized containers for up to 3 months.

Serving ideas

Serve this curry over steamed basmati rice, which soaks up the sauce beautifully. Warm garlic naan on the side is perfect for scooping up every last bit. For a lighter option, serve over cauliflower rice or with a crisp green salad. A dollop of extra yogurt and a sprinkle of fresh cilantro brighten the dish, though they’re not necessary.

This is a one-pot meal that pairs well with a simple cucumber salad or roasted vegetables. For a more traditional spread, add a side of pickled onions or mango chutney.

The richness of the sauce calls for something cool and crunchy—try a raita made with cucumber and mint if you have it. Remember, the curry is the star, so keep sides simple.

Frequently asked questions

Recipe card

Garlic Butter Makhani Chicken Thighs: Slow Cooker

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups spiced tomato puree
• 1 tbsp grated fresh ginger
• 4 cloves minced garlic
• 4 tbsp garlic herb butter, cut into medallions
• 1/2 cup plain Greek yogurt

Instructions

1. Place the chicken thighs in an even layer in the bottom of a 6-quart slow cooker. Pour the spiced tomato puree over the chicken, then sprinkle with the grated ginger and minced garlic. Dollop the Greek yogurt over the top, then place the garlic herb butter medallions evenly across the surface. Do not stir.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and cooked through. The sauce will be bubbling gently around the edges.
3. Once the chicken is cooked through, use two forks to shred the thighs directly in the slow cooker, or leave them whole for a heartier presentation. Stir the sauce gently to combine the yogurt and butter into a silky curry.
4. If the sauce seems thin, leave the slow cooker on LOW with the lid off for 10-15 minutes to let it reduce slightly. Stir occasionally. The sauce should coat the back of a spoon.
5. Spoon the hot curry over steamed basmati rice and serve with warm garlic naan on the side. Ladle extra sauce over the top so every bite is coated.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

12 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.