The Meal Planner

Hi Pinterest Pinners!  This is one of my most popular recipes and for good reason, it's delicious!  I've updated the photos in this post, as well as some measurements and methods.  I've also added a FAQ at the bottom of the post.  If you are interested in more fantastic Indian curries, try my Slow Cooker Chicken Tikka Masala and Vindaloo Korma.  

Original post September 23, 2008.  Photos updated April 3, 2013.  

My husband and I are obsessed with Indian Food, and over a year ago we went to our fellow foodie friends place for dinner where they served us this Butter Chicken with homemade Naan bread that was cooked in their wood stove. It was INCREDIBLE. I have never before had a better butter chicken. I'm serious, not even at an authentic Indian Restaurant. It's THAT GOOD.

I made it this weekend for some friends who happen to frequent an absolutely incredible Indian restaurant in their city...I was hoping to knock their socks off, and I'm happy to report I did just that. Try it, you'll love it!

Recipe by Lisa Kremer

Serves 4

1 lb boneless chicken thighs cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
2 tbsp oil

15 green cardamom pods (strung together with a needle and thread or put in a cheesecloth.  Can also substitute 2 tsp ground cardamom)
2 tsp curry powder
1 tbsp curry paste (I like Patak’s mild curry paste)
1 tsp cayenne powder (optional. It’s really hot if you add this)
2 tsp tandoori masala
1 tsp garam masala
1 400 ml can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

In a large frying pan on medium high heat, add the oil and butter.  Stir fry chicken, onion and garlic until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add the rest of your ingredients.  Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.  Serve with basmati rice and warm naan bread.

Click here for printable version of Slow Cooker Butter Chicken.


After all the comments from readers, here's some clarifications for you:

  • If you live in Canada you can find the spices at Superstore in the International Foods aisle.
  • I have also used Patak's Hot Curry Paste and it makes this dish have a good kick to it. When serving company (or kids) I stick with Mild.
  • When looking for curry paste make sure you are getting a mild or hot Indian curry paste and not a Thai curry paste.  If you curry paste is labelled yellow, green or red that's Thai and you've got the wrong one. 
  • You can substitute 2 tsp of ground cardamom for the whole cardamom pods.
  • If you can't find tandoori masala (which is a dry mix of spices), readers often substitute tandoori paste with good results.
  • If you are having trouble finding garam masala, google 'garam masala recipe' and make your own.  You can do the same for tandoori masala.  It's just a mixture of spices and you can easily make it yourself.
  • If doubling the recipe, double all the ingredients except for the spices.  Only use 1 1/2 times the spices.
  • You can substitute cream for the coconut milk.  If you do that, do not stir it in until the end.
  • Once cooked the curry freezes well.
  • I've never tried putting all the ingredients into the crockpot without sauteing first, but readers have with good success.  You can totally do it, sauteing just adds more flavor.
  • I've made this recipe vegetarian by leaving out the chicken and instead sauteing a couple sweet potatoes diced into 1/2 inch pieces. Add that to the crock pot along with a can of drained chickpeas.  As far as using paneer, I'm sorry I've haven't tried it yet.  
  • I've also made this vegan by using the same method above, but then also using a vegan butter in place of regular and leaving out the yogurt.  It's totally fine, you won't miss the yogurt.
  • If you want to make this on the stove instead of the slow cooker or you are short on time, check out my Butter Chicken adapted for the stove top.  

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96 Responses
  1. I'm excited to test it out, Kindra!

  2. Vanessa Says: good, Kindra. I thought I had all the ingredients when I went to make it, but I didn't. I substituted the cardamom with 3/4t cinnamon and the yogurt with sour cream and it still tasted fabulous. Nialle commented that I'm getting good at making curries and had to bust out his Thai beer to drink with this dish. We'll definitely be making it again.

  3. Thanks for the substitution ideas Vanessa! I think Nialle has the same thought pattern as Steve with his choice of beverages and a good meal.

  4. Anonymous Says:

    It was amazing! I should know I was there ;) Now I'll have to go out and buy a crockpot. When you can make recipes as delicious as this it's worth it!

  5. Anonymous Says:

    I'm looking forwards to trying this as I always like new recipes for my sloow cooker. i live in australia and tomato paste comes in all sorts of packets and sizes. How much approx do you use?

  6. Our cans come in 156 ml quantities (5.5 fl oz), which is about 1/2 cup plus 2 tbsp. Are you able to get all the spices in Australia? Let me know how it works out for you!

  7. Anonymous Says:

    top recipe, gold. it cranks out butter chook better than the restaurants. i'm in australia too - all spices are dead easy to source at any asian grocer.

    first time i did it i did get my tomato paste amounts wrong - so thanks for the clarification on amounts. the jar i used was stacks more than what you suggest. tomatoey butter chicken, but it was still good.


  8. Wow I'm so glad you liked it! I honestly have never tasted a better butter chicken at any restaurant either :) I'm so partial to this recipe's definitely my go to recipe for impressing company.

  9. Tara Says:

    I know I've commented before, but I had to comment again! Especially now that I've made this jewel of a recipe quite a few times. It is honestly the best butter chicken I've ever had! And the absolute best thing to make for company. I made it for my brother and his family and they all loved it! My niece and nephew even had seconds! (If you knew them you would know that an occurrence like that is nothing short of miraculous!)

  10. Marisa Says:

    With all the great reviews, I'm going to have to try this out. We love a good indian curry.

  11. Cindy Says:

    I also love Indian food, and am intent on using my slow cooker more often. You can't imagine how pleased I am to stumble upon your blog. I'm looking forward to trying this and other recipes. Fabulous!

    Btw, your comments are so helpful. :)

  12. Awesome Cindy! I started back to work on Tues and Thurs and am finding myself REALLY tired when I get home. This is on my meal plan for Thurs and I'm really excited! It's been a while since I've made it.

  13. Anonymous Says:

    I have made this several times - & it's true!!! It's definitely the best butter chicken recipe ever!!! Thanks for sharing. I'm in Australia too & was wondering if you could clarify the amount of the coconut milk. Our cans are 400ml. Can you give me a rough idea what this recipe requires. Thanks.

  14. Anonymous - Thanks for the feedback! I'm not sure exactly the size of can of coconut milk, I will have to check the next time I'm at the store. 400 ml sounds about right. Thanks for commenting on's making me be more precise when writing these recipes :) I'll update the recipe as soon as I know the correct amount.

  15. Anonymous Says:

    My slow cooker is bubbling away & my house smells amazing. Thank you for sharing this recipe - if it's as good as it smells, this will be a staple in our house for sure!

  16. Fran Says:

    Hi! I found your blog searching for butter chicken recipes, and this one seemed to be the most straightforward with the best results. I tried it and it was perfect - probably not as good as it could have been since I had to omit the cardamom, curry powder (but did use the paste) and tandoori masala but it turned out soooo good anyway. I also added turmeric because I was lacking in the other spices. Thank you so much for this - I'll definitely be trying more of your recipes.

  17. Derek Says:

    I love this recipe and I'm making it for the second time right now. It's so yummy and warms the soul as winter sets in. I'm wondering about doubling up on the ingredients if I wanted to make a large batch. Can I just double everything or would the spices get to strong?

  18. irreverent mommy - Thanks so much! I hope you and your family loved it :)

    Fran - That's awesome Fran! I'm glad it worked out for you even without some of the spices.

    Derek - I have doubled the batch and I just be careful with my spices. I double everything except with the dry spices I think I use about 1 1/2 times the amount. Works out great. Thanks for the wonderful comment!

  19. Anonymous Says:

    Hands down, best butter chicken recipe I've ever had. I've made this one many times - twice this week!

  20. Wow awesome, I'm so flattered!

  21. Unknown Says:

    The tomato paste can I used is 6 oz (170g). The coconut milk can is 13.68 oz (403mL). I substituted 2 1/4 tsp. ground Cardamom (spice). Boneless/skinless chicken breast was on sale. This is my first time making this recipe and I chose the HIGH setting for 4 hours on my cooker.

    Any thoughts on taste & texture differences when using the different heat and time settings?

    Can you provide clarification on this ingredient? (tandoori masala)
    I found a tandoori paste that I decided to purchase. The store clerk said the name of this ingredient is 'clay pot spice' and so did not know what I needed.

    Thank you for posting this.

  22. Michael - I haven't noticed any differences when I cook it on low or high.

    Tandoori Masala is a spice mixture made up of a bunch of different spices like Garam Masala is. The fact that you used Tandoori paste instead probably wouldn't matter much. They are both used to make Tandoori chicken, so they would be comprised of similar spice components. I have never tried Tandoori paste although it's always in my fridge. Hope it worked out well for you!

  23. Anonymous Says:

    This recipe is incredible - I make it all of the time now. From the moment you combine the spices, the colour and fragrance sets the tone for the meal - you know it's going to be good :)

  24. Anonymous Says:

    Let my start out by saying my whole house smells beautiful, The only thing I could add is to combine all the spices, pastes, garlic and youghurt in a bowl and marinate the chicken for a few hours or even overnight. This is a trick my Malaysian step mother taught me and makes the chicken Even more beautiful and flavorsome :) thanks again, Lauren

  25. Great idea Lauren. I will have to try that sometime. The yogurt would act as a tenderizer as well (not like it isn't already tender enough) But still, it's a bonus. Thanks for the tip.

  26. versaceyoyo Says:

    I know this is an old post but I must leave a comment to say how much we LOVE this butter chicken. Every time we make it we sit around the table extolling it's virtues ('It's better than you'd get at a restaurant' etc etc). Thank you for this recipe and a great blog.

  27. Versaceyoyo - Thank you so much for taking the time to come back here and leave such an amazing comment.

  28. Just tried this out yesterday! Love this simple dish that comes together easily with outstanding results.

  29. Anonymous Says:

    Great recipe, I made it yesterday and the flavors were tasty. I also used fresh chopped coriander and I replaced the cardamom with 1/2 tsp cinnamon powder. (I would have used cardamom but apparently I ran out before making this).
    Thanks for the recipe, a good crock pot curry dish finally!

  30. Anonymous Says:

    I doubled the recipe (but only used 1/2 tsp cayenne) for a large group and got rave reviews. I love this recipe and will hang onto it for dear life! I never thought I'd be able to make Butter Chicken as good as or better than a restaurant. Thank you so much for sharing!

  31. CG Says:

    Thanks, this is a lovely recipe. I did not have time to do it in the slow cooker, but made it in the pressure cooker instead, and it is nearly ready and smells divine.
    I forgot about the Cayenne,and I used Korma paste and Tandoori masala paste and it tastes good.

  32. Anonymous Says:

    What color curry paste do you use?

  33. CG - I've adapted for the stove top many times, and it works wonderfully. It changes the flavor to use a different kind of curry paste, but still turns out so great. I'm glad the korma worked well.

    Anonymous - This is an Indian curry so you need to get an Indian curry paste. Thai curry pastes come in colors, but don't use that for this recipe. Get hot or mild Indian curry paste.

  34. Anonymous Says:


    Great reviews! I need to try this :)

    A couple of questions:

    1. Can I freeze this? I noticed it's got coconut...

    2. If I want to substitute coconut, what would be the best next thing?

  35. Hi Anonymous,
    1. This freezes really well once it has cooked and cooled. The coconut milk is totally fine.

    2. If you wanted to substitute coconut milk, you could possibly try heavy cream. I wouldn't add it to the crockpot at the beginning of cooking time, but stir some in at the end. You may have to add a can of diced tomatoes to the crockpot to replace the moisture that would be lost without the coconut milk. I'm sure those changes would work though.

    Good luck!

  36. Anonymous Says:

    I would love to bring this to a work potluck but would need quite a bit. How many would a double recipe serve? And do you think I could triple the recipe?

  37. Anonymous - I have fed 8-10 or so hungry men with a double batch of this along with a big pot of rice and some naan bread. This would for sure triple, you would just have to be careful of the spice, don't triple the spices. Maybe only double them.

  38. Anonymous Says:

    This truly was the best butter chicken ever. Better than in the restaurant! I didn't have the cardamom pods but it was still excellent. Thanks for the recipe!!!!

  39. Anonymous Says:

    Hi there, I'm excited to try this recipe after all the great comments. Just wondered is it as good with chicken breasts as with the thighs? My hubby won't eat dark meat. Thanks.

  40. I've made this butter chicken a million times - I've substituted vegetables for the chicken, different curry pastes for the mild, and made it on the stove top instead of in the slow cooker, but to be completely honest I have never made it with chicken breasts! I'm sure it would work fine though. Let me know if you try it!

  41. Unknown Says:

    I have used a mix of thigh and breast and it was fine. My preference is the thigh but go for it with all meat as it will be tender and full of flavor.

  42. Unknown Says:

    I have used a mix of thigh and breast and it was fine. My preference is the thigh but go for it with all white meat as it will be tender and full of flavor.

  43. Cindy Says:

    I have lost count of the number of times I've prepared this recipe. It is so good that I have shared it with several friends who also love it.
    One little twist that I add is a mix of red, green, and orange peppers -thinly sliced- popped in during the last hour of cooking. I also reserve the butter and add it during the last half hour along with the yogourt (Btw, PC Greek yogourt is fabulous and zero fat.), a bit more (about 1/4 of original amount) garam masala, garlic, ginger, tandoori masala, curry powder, and 2 tsp. lemon juice to tweak the flavours.

    This is one amazing recipe!

  44. Suzanne Says:

    I have just found your blog by looking for a Butter Chicken recipe - right at this minute my house has the most amazing aroma as my slow cooker is cooking this dish. Thank you so much for this recipe - I hope mine turns out as good as everyone says. I couldn’t find tandoori masala so substituted it with tandoori paste. Has anyone tried substituting light and creamy evaporated milk with coconut flavour for the coconut milk? And if so how does it turn out. I love butter chicken and would love to find ways to make it taste great and be a little lighter on the calories! I will be looking through your blog for other great recipes.

  45. Suzanne - So how did it turn out? I've never had anyone say that they used evaporated milk with coconut flavoring. I'm curious to know if you tried it. My suggestion would be light coconut milk, but you probably already knew that.

  46. Erin Says:

    Just made this tonight, first time cooking Indian food, and it is SO. GOOD. Thank you so much for posting this!

    One question, though--the fiance and I are wimpy when it comes to spicy-hot, and this recipe is just a smidge on the spicy side (I know, I know). I followed this recipe exactly, but I don't know much about Indian spices; do you know what would cause the heat, so that I can use a bit less next time? Thanks!

  47. Thank you Erin!

    As far as what is too spicy for you....hmmmmm. You left out the cayenne? I'm assuming you did. Then that would leave either your curry powder or your curry paste. Are they both labeled mild? I would try cutting down on them slightly next time and see if that makes a difference. You could also stir in a bit more yogurt at the end which would cut through the spice. Hope that helps!

  48. Anonymous Says:

    Count me in! I followed the recipe except I bloomed the curry pastes & spices in a little oil before adding to the slow cooker. Oh yes, and I also put in garlic/ginger paste from the Indian store. Took it to work & had folks hanging over me like vultures with their forks out! Excellent job!!!

  49. Erin Says:

    I'm so freakin pumped to eat this... I just got done putting everything together in my crockpot (its 1240am) and can't wait to have myself a little Indian lunch... This is my first attempt at Indian cooking (loooove Indian take-out, though) and so far, my house smells amazing. Can't wait to wake up tomorrow! Thanks for the recipe.... I'm pretty sure it will be at the front of the recipe book from now on. My husband and I are smitten with Indian. My kids need to learn to love it too... I think tomorrow will be a great start!

  50. Anonymous Says:

    I just found this and can't wait to try it! A couple of questions -- I didn't see anything that was just 'curry paste', so I got red curry paste -- is it the same? If there is a difference I'm sure I could find it, but I wanted to make sure it is different before I went on a hunt!
    And, have you ever tried putting the chicken (whether thighs or breast) in the crock without sauteeing first? I'm sure it is better sauteed, but can it be almost as good without? I have to be at work at 7 am so cooking chicken in the am is not an option! I wonder if suteeing a couple of batches of chicken, then freezing them so the chicken part is ready to go would work?

  51. Kira Says:

    Made this tonight after finding in on Pinterest. We (me, husband and 3 kids), all love Indian food, but to order it costs is $60+. Not doable on a regular basis! I made this, and my kids were skeptical when I told them I was making Indian food just like our favorite restaurant. Lo and behold - they LOVED it! My oldest said "mom - you were right, I thought this was going to be bad, but it is GREAT!"
    We live in the southern US, and I had a hard time finding the ingredients. I finally found them at a store near us called World Market.
    Thank you again for the great recipe! I will definitely be trying more of your meal planning!

  52. Anonymous - Red Curry Paste I would assume is referring to Thai curry, which is very different from Indian curry paste. You'll want to specifically look for Indian mild curry paste. I've never tried putting chicken in the crockpot without sauteeing first because it grosses me out! I'm sure you could totally do it though, and I know plenty of people who do. If you don't have time then just skip it.

    Kira - Awesome! That makes me so happy that it was a success :)

  53. Misty Says:

    I made this last night and it was so delicious that I think I will make it twice a month! I would be proud to serve this to company. Thank you for the delicious recipe!

  54. Carly Says:

    Came to your site through pinterest and have pinned several recipes - this is my first. And definitely delightful! It was a tad runnier than I expected but that was straight out of the crockpot and frankly, I haven't had butter chicken enough to remember what its consistancy is like. (Perhaps the light coconut milk?) Super fabulous flavor - and now that I have all the spices, definitely super cheap to make up whenever I want too! Because I'm trying to keep calories low, instead of rice I put it on spaghetti squash (yes, may all Indians gasp in horror!) and it made something boring absolutely pop! Great recipe -thanks for sharing - I look forward to trying some of your others!

  55. Carley - Yes, it was definitely the light coconut milk that made it runny. Full fat coconut milk is quite a bit thicker. If you don't mind the runny consistency and you liked the flavor then there should be no problem going with the light :)

  56. Anonymous Says:

    Thanks for the tip to look at Superstore for the spices. I've got garam masala and curry paste handy, but wasn't sure where to find cardamom pods and tandoori masala...

  57. This comment has been removed by the author.

  58. Wow! This is AMAZING! I found this recipe on Pinterest and just had to share so blogged about it here, linking back to this. Thank you. I can't wait to try the tikki masala. keep 'em coming!

  59. BrittMarie Says:

    I LOVE Indian food, especially butter chicken! I've tried making it before, but only using pre-made sauce from a jar, and i'm never really satisfied with the flavour... I came across your recipe last night and it sounded/looked SO good I figured i'd give it a try.. it's been in the slow cooker for about 2 hours now and smells so amazing! I can't wait to eat it tonight! I've also been looking through some of your recipes and they all sound so good. Thanks for sharing your recipes!!

  60. LaraInOntario Says:

    Oh my, I LOVE this recipe! it meets all my criteria - it's delicious, EASY and doesn't have a huge list of ingredients that are hard to come by/are expensive. The extra bonus is that it's delicious enough to serve to dinner guests :)

    The only spice I couldn't find in the 'ethnic aisle' at my grocery store was the tandoori masala, but I found Patak's tandoori paste and used that instead. I later found the tandoori masala at the Bulk Barn! I keep meaning to buy cheese cloth, as it would be easier to use than the needle and thread.

    I was lucky enough to be given some saffron from a friend who went to India, so I serve the butter chicken with basmati rice that I scent with the saffron. Excellent recipe, thanks so much for posting it!

  61. Emily Says:

    Why do you tie together/put the cardamom in cheesecloth? Do you pull them out when it's all done?

    Thanks! Emily

  62. Kindra Says:

    Yes Emily, you want to pull out the cardamom pods when you are done. I've been lazy before and not tied them together, just thrown them in, but then you are left picking them out one by one at the end, or you serve it up and hope that no one crunches down on them :)

  63. Tara Says:

    Delicious! Made this last night and the whole family loved it. Looking forward to left-overs. Thanks for the great recipe.


    Glad I found your site!

  64. Michael Says:

    I have made this recipe with ground cardamom until I could find a source for the green cardamom pods. I have found either ingredient choice results in the dish being delicious.

  65. DomesticDiva Says:

    Hi! I am super excited to try this recipe on Sunday! I went on a mad hunt this evening to Superstore to find everything. I found all the different spices except for the curry paste. I have tons of powdered Indian curry in my pantry, though... Any idea how much powdered curry I should use in place of the paste? Also, have you ever made this substitution and did it taste the same? Thank soooo much! Renee :o)

  66. Kindra Says:

    Domestic Diva - to be honest, I find that curry powder never tastes anything like curry paste. As a substitute, I would check out Jamie Oliver's homemade curry pastes: He doesn't have specifically "mild curry paste" but I would try either tikka masala or korma. Both of them will be mild curry pastes. I've never tried them myself, but I'm thinking this would be a much better substitution than plain ol' curry powder. Good luck!

  67. jb Says:

    I loved this dish! Made a double recipe (used 1 1/2x the spices) and gave half to some friends who just had a new baby.

    I portioned the rest out and took it to work for lunch every day for a week. At the end of the week I was wishing I had more left! That NEVER happens!

  68. Anonymous Says:

    Amazing sounding recipe. My wife is a vegetarian and I was wondering if you have ever tried to substitute paneer for the chicken or maybe just mixed veggies. If so, how would you change the cooking times?

  69. Kindra Says:

    jb - wow, glad to hear it! I'm happy you loved it so much.

    Anonymous - I've never used paneer before, but I bet it would be fantastic. I've made this for some vegetarian friends, substituting diced sweet potatoes and chickpeas. It tasted great. I think the cooking times could probably stay the same.

  70. Emilia Says:

    I am going to try this tomorrow. I love Indian food but would much rather make it at home and have been looking for some good recipes it looks like this one is it! Thanks so much.

  71. Jenny Says:

    Just made this and I have to say it turned out fantastically! Even my hubby who is fairly new to Indian food enjoyed it!
    Thanks so much!

  72. Anonymous Says:

    Hi! My fiance and I adore Indian food so I am glad that we found your recipe. After a long day, we came home to the wonderful smell of Butter Chicken, but...the taste was missing something. I tried adding more salt and even some garlic powder, but it was still missing a key spice or flavor. I think next time I'll add some cumin, turmeric, and coriander powders, and some ground ginger along with a little lemon juice.

  73. MaryPosa Says:

    Just curious if anyone has tried this recipe with a Thai curry paste. I live in a ridiculously small town and most of these ingredients have been difficult to find. But I'm determined to try it! The nearest Indian restaurant is in a city almost 200 miles away. Totally unacceptable! ;)

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  75. Anonymous Says:

    Great recipe! One change I tried out was leaving out the cayenne and instead tossing some diced Poblano pepper in with the other stir-fried ingredients. It still had a bit of a kick to it, but was somewhat milder and added a nice bit of color to it as well.

  76. Shannon Says:

    This is a great recipe! By far the best slow cooker butter chicken I've made. Here's what I did differently:
    * Used breasts instead of thighs
    * Tossed the chopped breasts in olive oil and the tandori masala. Cooked in oven for 8-10 minutes before adding to slow cooker.
    * Didn't have cardamom. Added tumeric.
    * Used low fat sour cream instead of yogurt (because that's what I had in my fridge)!
    * Used 1/2 of the can of tomato paste so that it wouldn't have an overpowering tomato flavour!

    DELISH! Thanks so much!

  77. elsalgal Says:

    Butter chicken is my absolute favorite Indian dish! I'm so excited to try this recipe.

    One question: I live in South America and it is impossible to get Indian spices here. I brought garam masala and cardamom pods with me, but I can't get curry paste or tandoori masala. Is there anything I can substitute for these? Thanks!

  78. MaryPosa - Never tried this with a Thai curry paste, but I just might now to see how it turns out. The flavors would be quite different.

    elsagal - I would just google "Indian curry paste" and "tandoori masala" to see how to make your own. You may be able to find the individual spices and then make your own.

  79. Anna Says:

    This is absolutely delicious! I have to say I found it hard to believe that it could be as good as everyone made it out to be, but it really was exceptional. Definitely added it to the recipe box. Oh, and the only thing I did differently was add a bit of honey because I like my curry on the sweet side. Thanks for sharing!

  80. MrsBourke Says:

    HOLY SNOT! That is by far the best Indian dish I have ever made and probably the best chicken I have ever eaten! I have 5 boys who hate Mondays because I usually make Indian they were begging for more! I can't thank you enough! My husband sure feel like an idiot for laughing at my cardamom necklace I sewed

  81. Anonymous Says:

    Is there sweetened coconut milk? I made this today and it was FABULOUS but I kept thinking it needed a touch of sweetness. I don't know if that's because there is a sweetened version of coconut milk and I didn't use it, or if it's because my American tastebuds don't understand how to like something without sweetness.

    Wonderful recipe, and thank you for making delicious Indian food easy to make!

  82. Vicki Says:

    I make this at least every month, it has become one of our family's favorites. I have an 8 year old that says this is one of her top 3 favorite meals. I always use 2 1/2 teaspoons ground cardamom instead of the pods and half a can of tomato paste since my husband and daughter are sensitive to tomatoes. I'm so glad I found this recipe!

  83. Anonymous Says:

    This truly is the best butter chicken ever. It's a simple go to recipe that will leave a crowd cheering - and it's very simple to make. Take the time to buy the right ingredients - you may not have them as a staple in your cupboards before making this recipe, but you'll never be without once you do.

  84. Susan Says:

    I've made this a few times, and we love it! I add a can (or two) of chickpeas towards the end of cooking to help make the sauce go further.

  85. Susanna Says:

    Hi I cooked this on low heat for around 6 hours, but the chicken thigh turned out really tough. Any advice? Should I have cooked it on high for a shorter time instead?

  86. Susanna - hmmm, not really sure why your chicken would come out tough after 6 hours, but I'm wondering do you have a newer slow cooker? The slow cooker I used to have was a brand new one and I found that it ran really hot and I used to have to modify recipes because they were always overcooked compared to what the recipe said. Is that maybe it? If that's the case I would suggest less time in the slow cooker. If that's not it, I'm stumped!

  87. Meredith Says:

    This is one of my go-to recipes now. It is so easy and delicious. LOVE IT! :)

  88. Jenna Says:

    I just popped this in the slow cooker. I found cardamom beans for 2.50 for a decent size bag but did not have a needle/thread or cheesecloth. I just emptied an old tea bag and threw em in, worked great for anyone else who does not want to sew their food. Excited to see how it turns out!

  89. Jenna - Great idea! I'm usually too lazy to sew them up as well, so I just chuck them all in a fish them out at the end! Haha, it usually goes okay, since they like to float on the surface, but sometimes you miss one or two. They are not pleasant to bite into!

  90. Anonymous Says:

    I have been making this recipe since I found it back in 2009 and I have to agree, I have NEVER tasted a better butter chicken EVER EVER EVER!!! Thank you so much for sharing this wonderful recipe.

  91. Anonymous Says:

    Sounds awesome and I am going to make this but I am wondering if you could please tell me how to adapt this recipe for an electric pressure cooker?

  92. Unknown Says:

    I am so excited to try this recipe this weekend in a first ever "curry cook off" with friends! It looks and sounds amazing! Where you say "plain yogurt".. do you use greek or just regular plain yogurt? I really hope I can find the curry paste and the tandoori masala. I do own the red curry thai paste (not right I know) and the garam masala already. Hope to find the cardamom pods at bulk barn. I see that you've been responding/helping people out for years.. Good for you!!

  93. Kirsten Says:

    This is absolutely beautiful! We live in Kuwait and found the ingredients very easy to find. The second time we made it I used beef instead of chicken and it also turned out lovely! Thank you!!

  94. Unknown Says:

    This recipe looks just perfect for a Indian themed dinner I'm hosting this week. It's a fundraiser, and I'm expecting about 15 people. I was thinking I would make this, served with basmati rice and naan bread, and maybe a vegetarian dish, too, as an option over rice. I'll have some appetizers as well, and tea and, I'm wondering how should I multiply the recipe? Triple it? Would that be enough for 15 or so ladies, with

  95. This sounds so good. Thanks for sharing this. Definitely giving it a go.


  96. Anonymous Says:

    I just bought my first slow cooker and this was the first recipe I tried. I cooked it on low for 7 hours, as recommended. While the chicken cooked wonderfully, the sauce was really watery and never thickened up. I had to put it all in a pan and boil it down. I didn't know if my cooker was too slow on low or if the sauce is meant to be quite so watery. The cooker didn't even have bubbles on it after 7 hours. Is that normal? Or should I be cooking it on high for curry recipes? I realize this is more of a slow cooker question than one about the recipe but I'd really like to get this right as the flavors of your recipe are delicious! What temperature do you recommend for slow cooking this recipe so that the sauce develops that gorgeous creamy texture? Thanks!