Slow Cooker Butter Chicken with spices you already have in your cabinet with all the creamy deep flavors you'd expect from your favorite restaurant. Brown the chicken quickly on a high heat before cutting into chunks (don't worry about it cooking through, that is the slow cooker's job). Important Notes about this Slow Cooker Butter Chicken: This dish is just my take on a classic food and the version I serve to my family and in no way is it truly authentic.
Ingredients of Slow Cooker Butter Chicken
- You need 2 T of Butter.
- Prepare 2 T of Vegetable Oil.
- You need 4 of Large Boneless Skinless chicken thighs cut in pieces.
- It's 1 of onion diced.
- It's 3 cloves of garlic minced.
- Prepare 2 tsp of Curry Powder.
- It's 1 T of Curry Paste.
- You need 2 tsp of Tandoori Masala.
- Prepare 1 tsp of Garam Masala.
- It's 1 (6 oz) of can Tomato Paste.
- You need 1/2 tsp of cinnamon.
- It's 1/2 tsp of nutmeg.
- You need 1 c of Plain Yogurt.
- You need 1 (14 oz) of can Coconut Milk.
Slow Cooker Butter Chicken step by step
- Melt the butter and vegetable oil in a large skillet over medium heat..
- Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes..
- Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain..
- Pour into a slow cooker, and stir in the coconut milk and yogurt. Season to taste with salt..
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency..
In a slow cooker, throw in all the ingredients and mix to combine. Serve with rice and fresh coriander. Indian butter chicken—or, murgh makhani—is a recipe that is far from set in stone. Supposedly it was created in a restaurant in Delhi by a cook in search for a use for leftover tandoori chicken. I've always been sceptical of slow cookers ut this slow cooked butter chicken recipe is INCREDIBLE!
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