Slowcooker Butter Chicken
Recipe: #16914
January 22, 2015
"I love spicy Indian food, I crave, I could eat it every day! Add all ingredients to your slow cooker in the morning and come home to the warm Indian spice smell. There's a tip to remove cardamom pods: take a needle and thread and pierce the needle through the top of the cardamom pod. Continue with all the cardamom pods and then tie the ends together in a knot so it looks like a ring (you don't have to do this if you don't want the extra step...it just makes it easy to remove and nobody crunches down on a big bitter cardamom pod). There is a 15-16 minutes skillet browning time"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (860.4 g)
- Calories 780.9
- Total Fat - 49.9 g
- Saturated Fat - 29 g
- Cholesterol - 197.5 mg
- Sodium - 271.5 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 9.5 g
- Sugars - 25.4 g
- Protein - 43.9 g
- Calcium - 199 mg
- Iron - 7.2 mg
- Vitamin C - 122.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Melt the butter and vegetable oil in a large frypan over medium heat. Add in WHOLE thighs then brown on both sides remove then slice into quarters, about 2-3 minutes per side.
Step 2
To the the frypan, add in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato paste until no lumps of tomato paste remain. Mix in the sliced browned chicken. Transfer into a slow cooker.
Step 3
Stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
Step 4
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Tips
- Slowcooker
2 Reviews
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