Butter chicken made with aromatic Indian spices in a rich and creamy curry sauce. An easy slow cooker recipe for a restaurant-worthy meal at home!
Preparation Time
15 mins
Cooking Time
4 hr 15 mins
Total Time
4 hr 30 mins
Calories
480 Calories
Recipe Instructions
Step 1
Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
Step 2
Cook on High for 4 to 6 hours (or on Low for 6 to 8 hours) until chicken is tender and sauce has reduced to desired consistency. Remove and discard cardamom pods before serving.
Step 3
Heat butter and vegetable oil in a large skillet over medium heat. Stir in chicken, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes. Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
Ingredients
2 tablespoons butter
2 tablespoons vegetable oil
salt to taste
1 (14 ounce) can coconut milk
3 cloves garlic, minced
1 onion, diced
2 teaspoons curry powder
1 teaspoon garam masala
1 (6 ounce) can tomato paste
1 cup low-fat plain yogurt
1 tablespoon curry paste
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
