Slowcooker Butter Chicken
Created by AnnaBella28 on January 22, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 6h
- Recipe #16914
Ingredients
- 2 to 3 tablespoons butter
- 2 tablespoons oil
- 1 pound boneless skinless chicken thighs (4-5 large thighs)
- 1 large yellow onion (diced
- 4 garlic cloves, minced
- 2 teaspoons curry powder (to taste)
- 1 tablespoon curry paste (Indian)
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 6 ounces tomato paste (around 140 grams)
- 15 green cardamom pods
- 1 can (14 ounce) coconut milk (I've used heavy whipping cream)
- 1 cup yogurt (full fat plain)
- Salt to taste
How to Make
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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.
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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.
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Step 3: Stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
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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.
Nutritional Facts
- 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