It’s easy to prep this butter chicken in the slow cooker in the morning to come home to the wonderful aroma of warm Indian spices… I love it and it’s one of my favorite Indian dishes! Serve with basmati rice and warm naan bread.
Prep Time::15 mins
Cook Time:: 4 hrs 15 mins
Total Time:: 4 hrs 30 mins
Servings::6
Ingredients
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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
Directions
Gather all ingredients.
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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.
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Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
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Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
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Cook on High for 4 to 6 hours or Low for 6 to 8 hours, or until chicken is tender and sauce has reduced to the desired consistency. Remove and discard cardamom pods before serving.
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Cook’s Note
Place the cardamon pods in a small mesh spice bag to make them easier to remove and prevent someone from biting into one while eating.