Slow cooker butter chicken. Make your restaurant favorite at home with this delicious recipe. Made in slow cooker, this is the easiest and perfect way to cook comforting dinner for your loved ones. Great choice for midweek dinners!
Slow cooker dishes are designed to be easy as well as delicious at the same time. With their “set and forget” feature, you can enjoy a nutritious dinner any day of the week. Plus, you only need to spend minimal time in the kitchen with just prep and cleanup.
Slow cooker butter chicken. Vibrant chicken curry with lip-smacking flavorful sauce. The chicken absorbs the flavors in the sauce making it the ultimate side for your favorite naan, steamed rice or parathas. So good!
Slow Cooker Butter Chicken Recipe
Start with browning chicken. I used thigh fillets in this recipe that are super flavorful. While browning chicken, I also like to add a sprinkle of ground fenugreek and a touch of salt and pepper.
Transfer the browned chicken to slow cooker alongside onions, garlic, ginger, bay leaves, spices, yogurt and a little water. Make sure the chicken pieces are completely immersed in the sauce. Cook the curry low and slow for about 5 hours.
Once done, remove chicken from the slow cooker, chop into small pieces and mix with the sauce. You can also add a little cream to make it rich and delicious.
Beautiful vibrant curry for your next weeknight meal!
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Slow Cooker Butter Chicken | Video
Ingredients
- 2 tablespoons oil
- 1 kg chicken thighs skinless and boneless
- 1 cup sliced onions
- 1 - inch fresh ginger chopped
- 2 garlic cloves chopped
- 2 dried bay leaves
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 40 g butter
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste
- 1 tablespoon yogurt
- ½ cup water
- 2 tablespoons chopped coriander cilantro leaves
- ¼ cup cream
- Salt and pepper to taste
- Chopped coriander cilantro leaves, to garnish
- Rice or naan to serve
Instructions
- Heat 1 tablespoon oil in a large frying pan or skillet over medium-high heat.
- Add chicken thighs in a single layer.
- Let the chicken brown on both sides.
- Transfer to slow cooker.
- Add onions, ginger, garlic, bay leaves, ground cumin, garam masala, red chili powder, butter, lemon juice, tomato paste, yogurt, coriander (cilantro) leaves and water.
- Stir to combine. Season with salt and pepper.
- Cover and cook over low heat for about 5 hours or until cooked through.
- Remove chicken from slow cooker.
- Cut chicken into smaller pieces and return back into slow cooker.
- Add cream.
- Stir to combine.
- Simmer for 2 minutes.
- Garnish with more coriander (cilantro) leaves.
Video
Notes
- You can add veggies if you like
- Add cashew nut paste to the curry if you like
Nutrition
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