SLOW COOKER BUTTER CHICKEN
Indian food is one of my favorites, 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.
Provided by The Meal Planner
Categories World Cuisine Recipes Asian Indian
Time 4h30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g
SLOW-COOKER BUTTER CHICKEN
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer - up to 7 hours total, on low heat - it will still be delicious, though the chicken may be very soft and shred a tad.
Provided by Jennifer Steinhauer
Categories dinner, easy, curries, poultry, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 10 grams, Sodium 710 milligrams, Sugar 5 grams, TransFat 0 grams
SLOW-COOKER BUTTER CHICKEN
I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
SLOW-COOKER INDIAN BUTTER CHICKEN
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 13
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
Come weekday or weekend, this Indian-inspired Slow-Cooker Butter Chicken recipe is the perfect dish to make your family's tastebuds travel to a whole new level of delicious. The best part? It's simple to prep, followed by a slow-cooked aroma-rich scent!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 190 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g
CROCK POT PEANUT BUTTER CHICKEN
My wife found this recipe, that we all love, in the back of a magazine, and we have been making it for about 7 years. You can make it spicy or mild depending on your preference. Each time you can add or subtract the amount of PB, we like alot, depending on taste, enjoy!
Provided by DP BBQ
Categories One Dish Meal
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!
Nutrition Facts : Calories 921.2, Fat 36, SaturatedFat 9.1, Cholesterol 145.3, Sodium 829.8, Carbohydrate 85.3, Fiber 4.3, Sugar 2.7, Protein 62.1
CROCK POT BUTTER CHICKEN
Christina's version of butter chicken in the Crock Pot is so delicious. It's easy to prepare and the chicken thighs are super moist. All the spices and seasonings are perfectly balanced with lots of heat throughout the dish. If you like Indian cuisine, we highly recommend giving this butter chicken recipe a try. Check out more...
Provided by Christina Haley
Categories Chicken
Time 5h
Number Of Ingredients 24
Steps:
- 1. Cut chicken up into chunks and place in bowl.
- 2. Add buttermilk and all spices. Mix well and marinate at least an hour; overnight is best.
- 3. Melt 1/4 stick of butter in pan. Sautee onion until light brown. Add garlic and chili powder. Cook 2 more minutes and set aside.
- 4. Put tomato soup, Rotel, spices, and onion into a blender and blend until smooth.
- 5. Melt 1/4 stick of butter in pan. Saute chicken until browned. Place into the Crock Pot.
- 6. Put gravy mixture into Crock Pot. Cook at least 2 hours. Serve with saffron or basmati rice and pita bread or tortillas. Top with chopped cilantro.
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