The Cookalong Podcast

Your Cooking Companion

Slow Cooker Butter Chicken

Main photograph of prepared recipe.

Indian spices--garam masala, cumin, turmeric, paprika, and chili powder--along with lots of garlic and a hefty chunk of butter make up this very yummy, much-loved chicken dish. Coconut milk smooths out the heat and creates a creamy dish to serve over rice or with a nice flatbread.

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Difficulty Level

Easy

Hard

Needed Items

Durations

  • 30 minutes hands on
    2-3 hrs on high or 5-6 hrs on low

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs
    1/2 onion, minced
    1 (14 oz) can coconut milk
    1 (6 oz) can tomato paste
    8 cloves of garlic
    4 TBSP butter (salted or unsalted)
    2 TBSP all-purpose flour
    1 TBSP garam masala
    1/2 TBSP paprika
    1 tsp cumin
    1 tsp turmeric
    1 tsp cayenne
    Salt and pepper, to taste
    Basmati rice and/or naan or other flatbread to serve with the completed dish

Number of Servings

  • 4-5

Equipment

  • Slow cooker
    Sharp knife
    Fry pan

Do-Aheads

  • Defrost chicken, if necessary

Additional Notes

This is not hot at all! Mildly and wonderfully spicey. I decided it was better when sprinkled lightly with a little coarse sea salt, at the table. This is even yummier the second day!

Recipe comes from 12Tomatoes, adapted from Noshing with the Nolands