Creamy Ghee Makhani Masala Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality ghee — it makes a noticeable difference. If you have time, toast the ghee in a small pan until it's lightly browned and nutty before adding it to the slow cooker; this deepens the flavor even further.

When measuring the spiced tomato puree, use a spoon to scrape out every last bit from the jar — that's where the flavor is.

To make this dish even richer, add a tablespoon of tomato paste along with the puree, or a pinch of sugar to balance the acidity. If you prefer a spicier curry, add a finely chopped green chili or a teaspoon of red chili powder along with the garlic.

For a smoother sauce, use an immersion blender to puree the sauce after cooking, before adding the cream. Always taste and adjust seasoning before serving.

Variations

• Spicy Makhani: Add 1 teaspoon of red chili powder or a finely chopped green chili with the garlic for extra heat. You can also stir in a pinch of cayenne pepper at the end.
• Creamy Cashew Makhani: Blend 1/2 cup of raw cashews with the tomato puree before adding. This adds a subtle nutty sweetness and makes the sauce even creamier.
• Vegetable Makhani: Replace the chicken with 4 cups of mixed vegetables like cauliflower, potatoes, and peas. Reduce cook time to 4 hours on low, or until vegetables are tender.
• Slow Cooker Butter Paneer: Swap the chicken for 2 cups of paneer cubes. Add the paneer during the last 30 minutes of cooking to avoid it becoming too soft. Serve with rice or naan.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

This dish freezes well. Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or cream to loosen the sauce if needed.

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

This dish is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook as directed. You can also cook the full dish ahead and refrigerate for up to 3 days; reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the makhani chicken over a bed of steamed basmati rice, letting the sauce soak into the grains. The rich, creamy sauce pairs beautifully with the fluffy rice, and the tender chicken is the star. For a complete meal, add a side of warm naan or roti for dipping and scooping up every last bit of sauce.

Garnish with a drizzle of extra cream, a sprinkle of fresh cilantro, and a pat of butter for an indulgent finish.

The dish is hearty enough to stand alone, but it also works well with a simple cucumber salad or roasted vegetables to balance the richness. For a low-carb option, serve over cauliflower rice or with sautéed spinach.

Frequently asked questions

Recipe card

Creamy Ghee Makhani Masala Chicken Thighs

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups spiced tomato-ginger makhani puree
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 3 tbsp ghee
• 1 cup heavy whipping cream

Instructions

1. Place the chicken thighs in the bottom of the slow cooker in a single layer. They can overlap slightly, but try to keep them even for uniform cooking.
2. Sprinkle the minced ginger and garlic over the chicken thighs, spreading them evenly across the surface.
3. Pour the spiced tomato-ginger makhani puree over the chicken and aromatics. Use a spoon to spread it so the chicken is mostly covered.
4. Spoon the ghee over the top of the tomato puree. The ghee will melt and enrich the sauce as the slow cooker heats.
5. Pour the heavy whipping cream over the top. Use a spoon to gently swirl it into the sauce, but do not fully mix — leave some streaks.
6. Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
7. Once cooked, stir the sauce to combine the cream and ghee into a silky gravy. Serve the chicken and sauce over steamed basmati rice with warm naan on the side.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

15 g

Fat

38 g

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