Creamy Ghee Makhani Masala Chicken Thighs

Six chicken thighs, a generous pour of spiced tomato-ginger puree, a spoonful of golden ghee, and a swirl of heavy cream. That's all it takes to create a slow cooker dinner that tastes like it simmered for hours — because it did.

This makhani-style chicken is rich, creamy, and deeply spiced, with tender meat that falls apart at the touch of a fork. The best part? You simply dump everything into the crock and walk away.

This slow cooker recipe delivers restaurant-quality makhani chicken with minimal effort. The chicken thighs cook low and slow in a velvety tomato-ginger sauce enriched with ghee and cream, resulting in a luxurious, comforting meal.

Serve it over steamed basmati rice with warm naan for a complete dinner that will impress family and friends. The hands-off cooking method makes it perfect for busy weeknights, and the rich, aromatic sauce is sure to become a household favorite.

Ingredients

Why this recipe works

The slow cooker does all the work, turning tough chicken thighs into fork-tender morsels while the sauce develops deep, complex flavors. The low, gentle heat allows the spices to meld with the tomato, ginger, and garlic, creating a rich, aromatic base. The ghee adds a nutty richness, while the heavy cream provides a silky, luxurious finish that coats every piece of chicken beautifully.

This method is foolproof because there's no sautéing, no stirring, and no watching. The ingredients are simply layered in the crock and left to simmer.

The chicken thighs are forgiving and stay moist even with long cooking times, and the sauce thickens naturally as it reduces. The result is a deeply flavorful curry that tastes like it simmered all day on the stove, but with a fraction of the effort.

Notes and substitutions

The spiced tomato-ginger makhani puree is the heart of this dish. It's a thick, seasoned puree that brings a warm, aromatic flavor to the sauce.

You can find it in Indian grocery stores or online, or make your own by blending canned tomatoes with ginger, garlic, and a blend of spices like garam masala, cumin, and coriander. If using store-bought, check the label for additional salt or sugar and adjust seasoning accordingly.

Ghee is clarified butter with a high smoke point and a nutty, rich flavor that's essential to makhani dishes. It adds a depth that regular butter can't match. If you don't have ghee, unsalted butter is a fine substitute, though the flavor will be slightly less complex. Heavy whipping cream is non-negotiable for the silky texture; half-and-half will make a thinner sauce.

• ghee: unsalted butter
• heavy whipping cream: coconut cream for a dairy-free version
• spiced tomato-ginger makhani puree: plain tomato puree plus 1 tsp garam masala and 1 tsp ground ginger
• boneless skinless chicken thighs: boneless skinless chicken breasts, but reduce cook time to 3 hours

Equipment

• Slow cooker (Crockpot)
• Measuring cups and spoons
• Mixing spoon
• Serving spoon
• Plate for serving