Slow Cooker Butter Chicken

100 Reviews

Prep: 15 min
Cook: 4 hr 15 min
Ready In: 4 hr 30 min

“Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.” - by The Meal Planner

Directions

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 cardamom pods, 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. Remove and discard the cardamom pods before serving.

Reviews (100)

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100

Eric

Feb. 16, 2010

"Exceptional flavor and a wonderfully easy recipe. Made exactly according to directions (had to make my own Tandoori Masala). Will absolutely make this wonderful recipe again. Entire family loved it, a..." See morend believe me, our 90 year old mother is real picky about what she likes, and she loved this. What a wonderful blend of spices, and yet the dish itself is far from overly spiced."

pitvet

Feb. 18, 2010

"My slow cooker and I have a love/hate relationship - I love the convenience, but hate the fact that when I stray from the basics (roast) I am inevitably disappointed. I am happy to say this is NOT th..." See moree case with this recipe. I LOVED this one. I mixed my own tandoori masala (minus the mace which I did not have) following another reviewer's recipe. I added a chopped tomato instead of canned tomato paste as I am avoiding any canned tomato product. I also only used 10 cardamom pods - it was still pretty heavy on the cardamom. I cooked it for 3 hours on high and 1 1/2 hours on low. It turned out great! I will definitely make this one again."

MUNECASTACE

Apr. 7, 2010

"FINALLY! I love Indian food and I have tried for YEARS to perfect a butter chicken recipe, only with something a little off, every single time. This one is right on the money! I found all the spices ..." See moreat Whole Foods. I truly believe that the quality of spices is part of what makes the dish. Curry paste can be hard to find but you can find the Red Curry Paste Thai Kitchen Brand in the ethnic food aisle of any super market. I used non fat plain yogurt and low fat coconut milk. It still had a hearty texture to it, but with less fat and calories! I mixed the spices separately together in a small cup before I spread it over the chicken, this allowed the flavors to blend. I am definitely adding this to my weekly menu!"

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