Indian Butter Chicken (Murgh Makhani)

Indian Butter Chicken, or Murgh Makhani, is a beloved dish originating from Delhi, India. It's known for its tender chicken cooked in a creamy, mildly spiced tomato sauce. This recipe offers a healthier, slow-cooked version that's both flavorful and family-friendly. 

🧄 Ingredients

For the Chicken and Sauce:

• 1 large yellow onion, sliced

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 red bell pepper, diced

• 2 medium carrots, peeled and diced

• 1 (15 oz) can tomato sauce

• 2 tablespoons tomato paste

• 2 tablespoons lemon juice

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon curry powder

• 1 tablespoon garam masala

• 1 teaspoon salt

• 1 tablespoon salted butter 

For the Creamy Finish:

• 1 cup Greek yogurt or skyr (strained yogurt)

• ½ cup half-and-half 

🔪 Directions

1. Prepare the Slow Cooker: Place the sliced onions at the bottom of a 6-quart or 8-quart slow cooker.

2. Combine Ingredients: In a large bowl, mix together the chicken pieces, diced bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, grated ginger, curry powder, garam masala, and salt until well combined.

3. Transfer to Slow Cooker: Pour the chicken mixture over the onions in the slow cooker.

4. Add Butter: Dot the top of the mixture with pieces of butter.

5. Cook: Cover and cook on high for 4½ hours or on low for 6½ hours.

6. Finish the Sauce: After cooking, turn off the slow cooker and let the mixture sit for 5–10 minutes to stop simmering. Then, stir in the Greek yogurt and half-and-half until the sauce is creamy and well combined.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 400 kcal

• Total Fat: 20 g

• Saturated Fat: 6 g

• Cholesterol: 80 mg

• Sodium: 700 mg

• Total Carbohydrates: 15 

• Dietary Fiber: 3 g

• Sugars: 9 g

• Protein: 40 g