Indian Slow Cooker Butter Chicken Recipes

SLOW COOKER BUTTER CHICKEN

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.

Provided by The Meal Planner

Categories World Cuisine Recipes Asian Indian

Time 4h30m

Yield 6

Number Of Ingredients 14

Slow Cooker Butter Chicken image

Steps:

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.

Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
1 (6 ounce) can tomato paste
15 green cardamom pods
1 cup low-fat plain yogurt
1 (14 ounce) can coconut milk
salt to taste

INDIAN BUTTER CHICKEN SLOW COOKER

I have been looking for a good Butter Chicken recipe that can be done in a slow cooker for quite some time. I found this one on http://crockpot365.blogspot.com. I am yet to try this recipe but wanted to post it so I wouldn't lose it. These notes are posted with the recipe: This is so good! I could have gone with a bit more cayenne, because I'm a nut, but the depth of flavor is wonderful. You can tweak the amount of garam masala and curry to your own taste---it's fine to add more at the end of cooking. This is a winner recipe. Thank you so much, Kindra!

Provided by Becwil75

Categories Curries

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Indian Butter Chicken Slow Cooker image

Steps:

Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

Ingredients

2 lbs boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 tablespoons butter
15 cardamom pods (sewn together!)
2 teaspoons curry
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon ground ginger
1 (260 ml) can coconut milk (I used light)
1 (6 ounce) can tomato paste
2 tablespoons lemon juice
1 cup plain yogurt (to add at the end, I used fat free)

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