Slow Cooker Butter Chicken

Name: Slow Cooker Butter Chicken
Prep time: 15 min
Cook time: 255 min
Yield: 6
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

⏱️ Ready in 4h 30m 🥄 Prep 15 min 🔥 Cook 4h 15m 👥 6 servings 👁️ 27 views

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.

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🔗 Recipe adapted from AllRecipes

#Slow cooked

📊 At a Glance

Prep 15 min

Cook 4h 15m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 480

% Daily Value*

Total Fat 33.3g 43%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 442mg 19%

Total Carbohydrate 17.2g 6%

Dietary Fiber 4g 14%

Total Sugars 8.1g

Protein 30.6g 61%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.