Slow-Cooker Indian Butter Chicken

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SuzySunshine99
SuzySunshine99 Posts: 2,983 Member
in Recipes
@quiksylver296

I enjoy going to Indian restaurants but had never tried to make anything myself. I was surprised at how good this is and pretty easy to make.

A few notes:
It was perfect in about 5 hours.
I used chicken thighs because I think they hold up better in the slow-cooker and are more flavorful.
I had a hard time finding the garam masala spice mix (which you absolutely need for this), but you can order it online if your stores don’t have it.
Yes to both the rice and the naan.
This is even better the next day as leftovers.

Slow-Cooker Butter Chicken

YIELD 4 to 6 servings
TIME About 5 hours

Ingredients:

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
¾ teaspoon kosher salt
3 pounds boneless, skinless
chicken thighs or breasts, cut
into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if
necessary, whisk to combine
the liquid and solids before
measuring)
½ cup chicken stock
¼ cup cilantro leaves, for
garnish (optional)
Cooked basmati or jasmine
rice, for serving
Naan, for serving (optional)

Step 1
In medium skillet, heat oil over medium-high heat. Add onions
to skillet, and cook until softened, about 3 minutes. Reduce heat
to medium, add garlic and ginger, and cook another 2 minutes.
Add garam masala, tomato paste and salt; cook and stir 2
minutes.

Step 2
Place chicken pieces in a slow cooker, then add tomato paste
mixture, lime zest and juice, coconut milk and chicken stock. Stir
everything together, cover and cook on low heat setting for 4 1/2
to 5 hours, until the chicken is cooked through. (You may let it
cook up to 7 hours if necessary, but the chicken may be very soft
and shred.) Garnish with cilantro and serve with basmati or
jasmine rice, and naan if you have some.

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