Slow Cooker Indian Butter Chicken
User Reviews
4.8
Slow Cooker Indian Butter Chicken
Description
This Slow Cooker Indian Butter Chicken begins by marinating whole boneless chicken breasts overnight in a mixture of plain yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ground ginger, and salt. This tenderizes the chicken and infuses complex spices. Before cooking, most marinade is discarded to avoid excess sauce dilution. The chicken is cut into chunks, placed in the slow cooker with butter, minced garlic, and finely chopped jalapeno for heat. A sauce made by combining ground cumin, paprika, salt, tomato sauce, and heavy cream is poured over the chicken. The mixture cooks on low for 4 to 5 hours, allowing the chicken to become tender and flavors to meld. Toward the end, a cornstarch slurry is stirred in to thicken the sauce. Fresh chopped cilantro is added for brightness and garnish. The result is rich, mildly spicy butter chicken with a creamy, smooth sauce and tender chicken chunks, suitable for serving over rice or with naan bread.
Ingredients
- 1 cup PLAIN yogurt
- 1 tablespoon lemon juice
- 2 teaspoons cumin ground
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 3/4 teaspoons black pepper coarse ground
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3 chicken breast boneless skinless
SAUCE
- 1 tablespoon butter
- 1 clove garlic , minced
- 1 jalapeno pepper , finely chopped
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 1 teaspoon salt , or to taste
- 1 ounce can tomato sauce
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1/4 cup cilantro chopped, fresh
Instructions
- In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
- Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
- Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.
- Cut the chicken into two inch chunks.
- When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker. Add the chicken pieces on top.
- In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
- Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
- Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you're using more cornstarch than water it will settle quickly).
- Cook an additional 20 minutes on high.
- Top with cilantro before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 41g | 82% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 191mg | 64% |
| Sodium | 1433mg | 60% |
| Potassium | 884mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1910IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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