Slow Cooker Butter Chicken
Butter chicken, or murgh makhani, is a classic Indian dish that typically takes hours and hours of prep and cooking attention to create. This slow cooker version captures the rich flavors and immense anti-inflammatory benefits of all the spices used in the original, however saves you hours of time in the kitchen.
4 skinless, boneless chicken thighs, cut into bite-sized pieces (I used skin-on, bone-in and left them whole – they were on sale!)
4 tablespoons organic butter
1 onion, minced
4 cloves garlic, minced
6 ounce tomato paste
1 tablespoon curry paste
2 teaspoons curry powder
2 teaspoons tandoori masala
1 teaspoon garam masala
1/8 teaspoon cardamom
1 teaspoon sea salt
1 14 ounce can coconut milk
1 cup plain organic, whole milk yogurt
- Place the chicken pieces in a large slow cooker. Add the butter, onion and garlic.
- In a small bowl, put the tomato paste, curry paste, curry powder, tandoori masala, garam masala, cardamom and salt. Slowly add the coconut milk, stirring as you go to mix well. Add the yogurt and stir well.
- Pour the coconut milk mixture on top of the chicken in the slow cooker and stir until mixed.
- Cook on low 6 to 8 hours (or high 4 to 6 hours), or until the chicken is cooked through and tender.
Prep Time: 15 minutes prep, 6 to 8 hours cooking time on low (or 4 to 6 hours on high)
Copyright 2013, C. Freeman, www.HypnoticNutrition.com