Best 9 Slow Cooker Butter Chicken Recipes

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:

• 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 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.
• 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.

SLOW-COOKER INDIAN BUTTER CHICKEN

Steps:

• Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
• Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

SLOW-COOKER BUTTER CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray.
• In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
• Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

CREAMY SLOW COOKER BUTTER CHICKEN

Steps:

• Combine chicken thighs, tomato sauce, tomato paste, butter, onion, garam masala, ginger, chile powder, bay leaf, salt, and pepper in a slow cooker. Cover.
• Cook on Low until chicken is cooked through and falling apart, 4 to 6 hours. Add cream and cauliflower and cook for 30 minutes more.

INDIAN BUTTER CHICKEN SLOW COOKER

Steps:

• 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.

INDIAN SLOW COOKER BUTTER CHICKEN

Steps:

• Whisk Greek yogurt, 1 tablespoon garam masala, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt together in a bowl and pour into a resealable plastic bag. Add chicken, and work the marinade into the chicken until it is coated. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour to overnight.
• Transfer chicken and marinade to a slow cooker. Add heavy cream, tomato sauce, garlic, jalapeno pepper, remaining 1 tablespoon garam masala, butter, cumin, paprika, and salt; mix with a ladle to combine.
• Cover and cook on Low for 5 hours, or on High for 3 hours, until chicken juices run clear.
• Whisk cornstarch and cold water in a small bowl until completely combined, adding more water if necessary. Add to the slow cooker. Mix in ketchup. Cook on High for an additional 20 minutes. Serve with cilantro.

SLOW COOKER INDIAN BUTTER CHICKEN

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 10 minutes.
• Add chicken to the skillet; stir in tomato paste, curry paste, curry powder, chili powder, tandoori masala, garam masala, cayenne pepper, and cardamom. Cook and stir until fragrant, 2 to 3 minutes.
• Shake coconut milk thoroughly and stir into the skillet. Add yogurt and stir to combine. Pour everything into a slow cooker and season with salt. Cook on High until chicken is tender and sauce has reduced to desired consistency, 4 to 6 hours.