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
INDIAN BUTTER CHICKEN SLOW COOKER
I have been looking for a good Butter Chicken recipe that can be done in a slow cooker for quite some time. I found this one on http://crockpot365.blogspot.com. I am yet to try this recipe but wanted to post it so I wouldn't lose it. These notes are posted with the recipe: This is so good! I could have gone with a bit more cayenne, because I'm a nut, but the depth of flavor is wonderful. You can tweak the amount of garam masala and curry to your own taste---it's fine to add more at the end of cooking. This is a winner recipe. Thank you so much, Kindra!
Provided by Becwil75
Categories Curries
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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
Classic Indian recipe made really easy with a slow cooker. Ketchup adds sweetness and color to the butter chicken.
Provided by Varun Agrawal
Categories World Cuisine Recipes Asian Indian
Time 6h30m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 24.2 g, Cholesterol 146 mg, Fat 33.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 18.8 g, Sodium 1918 mg, Sugar 11.6 g
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
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
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