Slow Cooker Butter Chicken
User Reviews
5
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Prep Time
45 mins
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Cook Time
7 hrs
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Total Time
7 hrs 45 mins
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Servings
6 servings
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Calories
368 kcal
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Course
Main Course
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Cuisine
Indian
Slow Cooker Butter Chicken
Description
This recipe begins with chicken breast or thighs marinated in a mixture of yogurt, fresh ginger, garlic powder, and several Indian spices. After marinating, the chicken is sautéed briefly to brown the pieces, then transferred to a slow cooker.
The sauce is prepared by cooking onions, garlic, and ginger with spices such as cumin, garam masala, chili powder, and paprika, combined with tomato sauce, evaporated milk, and later stirred with heavy cream. This mixture slow cooks, melding flavors while tenderizing the chicken.
The slow cooking process allows the sauce to thicken and the chicken to become tender and flavorful. This dish is commonly served over rice or with flatbreads to balance the creamy sauce and spiced protein.
Ingredients
Chicken Marinade:
- 2 lbs chicken breast or thighs cut into 2-inch cubes
- 1 cup yogurt plain, Greek
- 1 tablespoon ginger fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion diced, large
- 5 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 1 tablespoon sugar
- 14 oz tomato sauce
- 1 1/4 teaspoons salt or to taste
- 1 cup evaporated milk
- 1/2 cup heavy cream
Instructions
Chicken Marinade:
- In a bowl or large ziplock bag, combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap, and let marinate for 30 minutes or overnight in the fridge.
Saute the Chicken:
- Place a large skillet over medium-high heat. Add two tablespoons of olive oil.
- When hot, add chicken pieces in batches, ensuring not to overcrowd the pan. Cook until browned, for about 3-5 minutes per side. Set aside on a plate and cover with foil to keep it warm.
- Melt the butter. Add the onion, garlic, and ginger, stir, and cook for 2 minutes.
- Add the aromatics: cumin, garam masala, red chili powder, sugar, and paprika, and cook for 1 minute.
- Transfer the mixture to the slow cooker. Add the chicken.
- Add the tomato sauce and evaporated milk. Season with salt and pepper, and stir to combine.
Cook:
- Cook low for 6 to 7 hours or on high for 3-4 hours.
- Thirty minutes nearly the end of the cooking time, open the lid and stir in the heavy cream.
- Serve with rice garnished with cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 1523mg | 63% |
| Potassium | 933mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1058IU | 21% |
| Vitamin C | 8mg | 9% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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