Best 4 Creamy Slow Cooker Butter Chicken Recipes

SLOW-COOKER BUTTER CHICKEN

Steps:

• Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.

SLOW COOKER BUTTER CHICKEN

Steps:

• In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
• Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
• Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
• At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
• Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

SLOW COOKER BUTTER CHICKEN

Steps:

• Melt the butter and vegetable oil in a large skillet 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 yogurt. 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.

SLOW-COOKER BUTTER CHICKEN

Steps:

• In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
• In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
• Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs on Low until the chicken is tender.
• Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.