How To Make Slow Cooker Indian Butter Chicken
Having curry for dinner? This butter chicken recipe is full of deep flavors from different spicies, plus it’s slow-cooked until the chicken is tender.
Serves:
Ingredients
For The Marinade:
- 1cupplain yogurt
- 1tbsplemon juice
- 2tspsground cumin
- 1tspground cinnamon
- 1tspCayenne pepper
- ¾tspblack pepper
- 1tspground ginger
- 1tspsalt
- 3chicken breastsboneless skinless
For The Sauce:
- 1tbspbutter
- 1clovegarlicminced
- 1pcjalapeno pepperfinely chopped
- 2tspsground cumin
- 2tspspaprika
- 1tspsaltor to taste
- 1cantomato sauce
- 1cupheavy cream
- 2tbspscornstarch
- 1tbspwater
- ¼cupfresh cilantrochopped
Instructions
Marinade:
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In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
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Seal the bag and work the mixture into the chicken until all incorporated. Refrigerate overnight.
Butter Chicken:
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Scrape off a majority of the marinade that is on the chicken and discard it. You’ll have plenty of the second sauce to keep the food moist and provide enough sauce.
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Cut the chicken into two inch chunks.
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When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
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In a small bowl, add the cumin, paprika, salt, tomato sauce and heavy cream and stir to combine.
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Pour the sauce over the chicken, cover and cook on low for 4 to 5 hours.
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Stir the cornstarch into the water and add to the slow cooker and stir.
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Cook for an additional 20 minutes on high.
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Top with cilantro before serving.
Nutrition
- Calories: 555.58kcal
- Fat: 40.07g
- Saturated Fat: 20.43g
- Trans Fat: 0.25g
- Monounsaturated Fat: 13.03g
- Polyunsaturated Fat: 3.89g
- Carbohydrates: 18.04g
- Fiber: 3.20g
- Sugar: 9.11g
- Protein: 32.80g
- Cholesterol: 180.63mg
- Sodium: 911.00mg
- Calcium: 179.37mg
- Potassium: 878.39mg
- Iron: 4.05mg
- Vitamin A: 386.50µg
- Vitamin C: 15.38mg
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