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Butter Chicken for the Slow Cooker
Indian food is one of my favourites, 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.
Ingredients
Serves: 6
- 40g butter
- 2 tablespoons (40ml) 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 Indian curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 140g tomato paste
- 15 green cardamom pods
- 1 (400ml) tin coconut milk
- 1 cup plain yoghurt
- pinch salt to taste
Directions
Preparation:15min ›
Cook:6hours ›
Ready in:6hours15min
- Melt the butter and vegetable oil in a large frypan 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 yoghurt. 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.
Tip
Take a needle and thread and pierce the needle through the top of the cardamom pod. Continue with all the cardamom pods and then tie the ends together in a knot so it looks like a ring (you don't have to do this if you don't want the extra step...it just makes it easy to remove and nobody crunches down on a big bitter cardamom pod).
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Reviews and Ratings
Global Ratings:
(877)
Reviews in English (675)
Used different ingredients. I couldn't get hold of curry paste or Tandoori Masala so instead I used: 1 teaspoon of Chilli Powder 1 teaspoon of ground cumin 1/2 teaspoon of cayenne pepper. Otherwise I followed the original receipe. The result was spot on! - 17 Apr 2011
lOVE IT! I am a punjabi (indian) and this is the best butter chicken ever. I had to add a little extra spices and I add cream instead of coconut milk. However the result was the same. Very easy to prepare. - 25 Jun 2010
made this last night for my partner and boys. We all loved it. Added half coconut milk and half coconut cream to make it even more naughty. Also had no cardommon pods so used ground cardommon instead. Absolutle perfect and will be on the menu in our home often. Thanks for sharing - 10 May 2012