How to Make Slow Cooker Butter Chicken - A Step-by-Step Guide

Butter chicken, also known as murgh makhani, is a classic Indian dish that has gained popularity all over the world. It's a rich and creamy curry that's full of flavor, and it's a favorite in many households. Traditionally, butter chicken is made by marinating chicken in a mixture of yogurt and spices, then cooking it in a creamy tomato sauce. However, this slow cooker version simplifies the process, making it easier to enjoy this delicious dish at home.

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Ingredients

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon curry paste
  • 2 teaspoons curry powder
  • 2 teaspoons tandoori masala
  • 1 teaspoon garam masala
  • 15 green cardamom pods
  • 1 (14 ounce) can coconut milk
  • 1 cup low-fat plain yogurt
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 15 mins
  • Total Time: 4 hrs 30 mins
  • Servings: 6

  • Heat butter and vegetable oil in a large skillet over medium heat. Stir in chicken, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes. Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
  • Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
  • Cook on High for 4 to 6 hours (or on Low for 6 to 8 hours) until chicken is tender and sauce has reduced to desired consistency. Remove and discard cardamom pods before serving.
  • Nutrition

    480 cal.

    • Total Fat: 33g
    • Saturated Fat: 19g
    • Cholesterol: 103mg
    • Sodium: 442mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 31g
    • Vitamin C: 11mg
    • Calcium: 134mg
    • Iron: 6mg
    • Potassium: 824mg