Slow Cooker Chicken Makhani (Indian Butter Chicken)

13 Apr

2014-03-16 12.48.05

I haven’t made too many Indian meals and thought this would be a quick, easy way to experiment. This had great flavor and was a big hit around here. Even my toddler loved it (which is a rarity). I cut back on the cayenne pepper a bit just to make it more kid-friendly and it still had a good amount of heat. I also shredded my chicken for easier eating. Nice to have something different that wasn’t too “weird”.

  • 2 pounds boneless skinless chicken thighs (can use frozen)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 3/4 teaspoon ground cardamom
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 2  teaspoons garam masala
  • 1/2  teaspoon ground ginger
  • 4 Tablespoons butter
  • 1 can (6 oz.) tomato paste
  • 1 can (15 oz.) coconut milk
  • 2 Tablespoons lemon juice
  • 1 cup plain yogurt or sour cream (to add at the end)

Directions:

Put chicken in 5 quart or larger slow cooker and add onion, garlic, spices, butter, tomato paste, 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 yogurt (or sour cream) 15 minutes before serving.  Salt to taste and serve with white or brown basmati rice.

Adapted from Crockpot 365

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One Response to “Slow Cooker Chicken Makhani (Indian Butter Chicken)”

  1. Rufus' Food and Spirits Guide April 13, 2014 at 3:53 pm #

    That sounds wonderful!

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