Name: Indian Butter Chicken Slow Cooker
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4-6 serving(s)
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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Recipe by Becwil75

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Indian Butter Chicken Slow Cooker created by DoubletheGarlic

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!

Ready In:: 8hrs 10mins
Serves:
Units:

Nutrition Information

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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)

directions

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.

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RECIPE MADE WITH LOVE BY

@Becwil75

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@Becwil75

Contributor

"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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review by Nutmegf7

2/23/2016

I agree with a lot of reviewers, this recipe did need a quite of bit of salt. I did add a couple teaspoons of sugar as well. I ground my own cardamom pods equivalent to what the recipe called for and it was all the house smelled like. It was sweet and very smooth. Definitely will make again!
review by letrites

7/14/2015

I modified the recipe some: only 1 TBSP lemon juice and omitted the yogurt to make it dairy free.I did also think it was spicy but otherwise bland when I tasted it. I added about a tsp of salt and about 2 tsp of sugar. Excellent results in the end !!
review by Christina B.

9/10/2014

This was absolutely awful. It was bland, yet bitter, and had none of the flavours of an authentic butter chicken. It left a terrible after taste as well. I am not picky and I could not finish this. Very disappointing. I was really looking forward to this and made it exactly as the recipe called for. I will not be making this again.
review by sodgers

2/1/2014

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.
review by Beckkelly

5/10/2013

I love butter chicken frozen from Trader Joe's so I decided to try this. Cardamom was too expensive so I found it could be replaced by cinnamon and nutmeg so I did that and it smelled great the whole time it was cooking, but at the end when I added Greek yogurt it instantly curdled and separated ! I thought it just needed to cook more so after 15 min I tasted it and it had become a sour bitter horrible mess! I don't know what I did wrong : ( could it be the lack of cardamom ? I'm usually a pretty good cook so maybe I just got some bad yogurt, I don't know.