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    You are in: Home / Recipes / Indian Butter Chicken Slow Cooker Recipe
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    Indian Butter Chicken Slow Cooker

    Indian Butter Chicken Slow Cooker. Photo by DoubletheGarlic

    1/2 Photos of Indian Butter Chicken Slow Cooker

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    Becwil75's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

    Ratings & Reviews:

    • on October 22, 2011

      55

      This was wonderful! I followed the advice about the type of coconut milk and got a nice thick sauce. Also I have a recommendation for the cardamom pods - instead of using cheesecloth, I put them in a tea ball. That worked quite well.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2010

      55

      Tried this recipe the other night and wanted to share a few things I learned about this fabulous dish. (1.) I substituted chicken legs instead of thighs just fine. I'll probably skin my chicken first next time. The skin seemed to inhibit the meat from absorbing flavor. (2.) "Coconut milk" seems to come in two basic varieties: Asian and Spanish. You'll find them in their respective sections of the supermarkets. Asian tends to be thicker and more expensive. Goya tends to be a bit thinner and cheaper. I used Goya. (3.) Because this is in a crock pot, the sauce doesn't reduce much. It'll be a bit thinner than the stuff you get in restaurants. Maybe if I used the thicker coconut milk, the sauce would have been thicker. (4.) As a previous commenter noted, don't be shy with the salt. You probably need at least half a teaspoon. You can add it in at the end along with the yogurt and taste. (5.) Reheat leftovers slowly and gently.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2014

      55

      This is delicious! Made it without the yogurt because I saw a review that it curdled and that really grossed me out. It was really, really good even without the tang and thickness of the yogurt. I also substituted 1 tsp ground cardamom instead of the pods because I couldn't find them. I will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Indian Butter Chicken Slow Cooker

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.0
     
    Calories from Fat 332
    55%
    Total Fat 36.9 g
    56%
    Saturated Fat 23.4 g
    117%
    Cholesterol 227.3 mg
    75%
    Sodium 674.9 mg
    28%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 2.7 g
    11%
    Sugars 9.5 g
    38%
    Protein 50.9 g
    101%

    The following items or measurements are not included:

    cardamom pods

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