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Slow Cooker Keto Butter Chicken

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Butter Chicken, or Murgh Makhani, is a dish that needs little introduction. Its iconic creamy, tomato-based sauce, infused with aromatic spices and tender pieces of chicken, has captivated palates worldwide, making it one of the most beloved Indian curries . Legend has it that this culinary masterpiece was born in the 1950s at the Moti Mahal Delux restaurant in Delhi, a happy accident where leftover tandoori chicken was simmered in a rich tomato and butter gravy to prevent it from drying out . The result was a dish so exquisite, it quickly became a global sensation.

  • Total Time: Approximately 3.5 to 8.5 hours
  • Yield: 6 - 8 servings 1x

Ingredients

Scale

For the Chicken & Marinade:

  • 2 lbs Boneless, Skinless Chicken Thighs or Breasts: Cut into 1-inch cubes.
  • ½ cup Plain Full-Fat Greek Yogurt: (Ensure it’s unsweetened)
  • 1 tbsp Fresh Ginger: Grated or minced.
  • 4 cloves Garlic: Minced.
  • 1 tsp Ground Turmeric:
  • 1 tsp Garam Masala:
  • ½ tsp Cayenne Pepper: (Optional, for heat)
  • ½ tsp Salt:

For the Sauce:

  • 2 tbsp Ghee or Butter:
  • 1 medium Yellow Onion: Diced.
  • 1 (28 oz) can Crushed Tomatoes: (Ensure no added sugar)
  • 1 (13.5 oz) can Full-Fat Coconut Milk: (or 1 cup heavy cream)
  • 1 tbsp Tomato Paste:
  • 1 tsp Ground Cumin:
  • 1 tsp Ground Coriander:
  • ½ tsp Low-Carb Sweetener: (e.g., erythritol, monk fruit, optional, to taste)
  • Salt and Black Pepper: To taste.

For Garnish (Optional):

  • Fresh Cilantro: Chopped.
  • A squeeze of Fresh Lime Juice:

Instructions

  1. Marinate Chicken: In a large bowl, combine the chicken cubes with Greek yogurt, grated ginger, minced garlic, turmeric, garam masala, cayenne pepper (if using), and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours (or overnight) for best flavor.
  2. Sauté Aromatics (Optional but Recommended): In a large skillet or Dutch oven over medium heat, melt the ghee or butter. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent. Add the tomato paste, ground cumin, and ground coriander. Cook for 1-2 minutes, stirring constantly, until fragrant. This step helps to bloom the spices and deepen the flavor of the sauce.
  3. Combine in Slow Cooker: Transfer the marinated chicken (and any remaining marinade) to the slow cooker. Pour the sautéed onion and spice mixture over the chicken. Add the crushed tomatoes and low-carb sweetener (if using). Stir everything gently to combine.
  4. Slow Cook: Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the chicken is cooked through and incredibly tender.
  5. Add Creaminess: During the last 30 minutes of cooking, stir in the full-fat coconut milk (or heavy cream). Continue cooking until heated through and the sauce is creamy.
  6. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished generously with fresh chopped cilantro and a squeeze of fresh lime juice.

Notes

  • Marination is Key: Don’t skip the marination step! The yogurt helps tenderize the chicken and allows the spices to deeply penetrate the meat, resulting in a more flavorful curry.
  • Searing Aromatics: While optional, sautéing the onions and blooming the spices before adding them to the slow cooker significantly enhances the depth and complexity of the sauce.
  • Coconut Milk vs. Heavy Cream: Both work beautifully for a keto butter chicken. Coconut milk offers a dairy-free option and a subtle sweetness, while heavy cream provides a richer, more traditional flavor. Choose based on your dietary preferences.
  • Adjust Sweetness: The amount of low-carb sweetener is optional and can be adjusted to your preference. Taste the sauce before adding it, and add in small increments.
  • Serving Suggestions: This Keto Butter Chicken is fantastic served with cauliflower rice, steamed green beans, or a side of keto naan bread. A simple cucumber and onion salad can provide a refreshing contrast.
  • Make Ahead & Storage: Butter Chicken often tastes even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
  • Author: Elle
  • Prep Time: 20 minutes
  • Cook Time: 3 - 4 hours (High) or 6 - 8 hours (Low)
  • Category: Keto, Low-Carb, Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Gluten-Free, Ketogenic, Low-Carb

Find it online: https://slowcookerrecipes.us/slow-cooker-keto-butter-chicken/