Slow-Cooker Butter Chicken with Beans

Butter chicken, or murgh makhani, grew famous in Delhi for its silky tomato-butter sauce. This slow-cooker take nestles chicken thighs with chickpeas and white beans in a spiced coconut-yogurt gravy that simmers until tender.

Serves 6 · 15 min prep · 360 min cook

Estimate for one serving

• 410 cal
• 34g protein
• 28g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 lb, cut in chunks boneless skinless chicken thighs
• 15 oz, drained and rinsed canned chickpeas
• 15 oz, drained and rinsed canned white beans
• 14 oz canned crushed tomatoes
• 1 cup full-fat coconut milk
• 1/2 cup plain Greek yogurt
• 2 tbsp tomato paste
• 1 large, diced yellow onion
• 4 cloves, minced garlic
• 1 tbsp grated fresh ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp kashmiri chili powder or mild paprika
• 1 1/4 tsp kosher salt
• 2 tbsp butter
• 1/4 cup chopped fresh cilantro
• for serving cooked basmati rice or warm flatbread
• 1 lemon lemon wedges

Instructions

1. 1Add diced onion, minced garlic, grated ginger, crushed tomatoes, tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and salt to the slow cooker crock. Stir until the spices bloom into the tomato base.
2. 2Nestle the chicken thigh chunks into the sauce so most pieces are coated. Scatter the drained chickpeas and white beans evenly over and the chicken.
3. 3Dot the surface with butter pieces. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours until the chicken is fork-tender and the sauce smells richly spiced.
4. 4Uncover and stir in coconut milk and Greek yogurt. Switch to high if needed and cook another 15 to 20 minutes so the sauce turns creamy and slightly thickened without curdling.
5. 5Taste and adjust salt or a pinch more garam masala. If the sauce is thinner than you like, leave the lid ajar for the last 10 minutes to reduce gently.
6. 6Shred a few larger chicken pieces with two forks right in the crock so the stew feels cohesive for lunch bowls, leaving some chunks intact for texture.
7. 7Ladle into bowls over warm basmati rice or alongside flatbread. Finish each portion with chopped cilantro and a squeeze of lemon for brightness that lifts the creamy spice.
8. 8Pack leftovers in meal-prep containers; the flavors deepen overnight and reheat gently on the stove or microwave for easy workday lunches.