Slow Cooker Butter Chicken Recipe

FINALLY! I love Indian food and I have tried for YEARS to perfect a butter chicken recipe, only with something a little off, every single time. This one is right on the money! I found all the spices at Whole Foods. I truly believe that the quality of spices is part of what makes the dish. Curry paste can be hard to find but you can find the Red Curry Paste Thai Kitchen Brand in the ethnic food aisle of any super market. I used non fat plain yogurt and low fat coconut milk. It still had a hearty texture to it, but with less fat and calories! I mixed the spices separately together in a small cup before I spread it over the chicken, this allowed the flavors to blend. I am definitely adding this to my weekly menu!

Excellent that evening, but even better as leftovers! Very time intensive for a dish going into the crock pot, but it turned out well worth it! Doubled recipe (my family LOVES butter chicken). Considering the other reviews, I only used half the amount of tomato paste and it was not at all too "tomatoey" but just right. I stupidly made a mistake and did not double the cardamom pods (it would have made it even better). I did add an equal amount of fresh ginger as garlic. Rather than just mincing the garlic, I used my food processor (small bowl) and ground the garlic and ginger into a paste as that is usually what is called for in Indian recipes. Added this at the very end of the cooking of the onion and chicken. I used Greek yogurt rather than regular - 0% fat and makes it creamier. Lastly, although the recipe suggests adding the yogurt before cooking, I have done so in other recipes and yogurt and other dairy is likely to curdle in the crock pot. I added it right before serving. It really pushed the dish over the top. My family hasn't stopped raving. They said it was better than our favorite restaurant's.

This was great! I did adhere to the Cook's Tip of sewing the pods in a circle to make for easier removal. (It was super simple and worth the effort.) I used curry powder but not the paste. I also omitted all of the other spices and used Tom Thumb's Signature Butter Chicken Simmer Sauce. They didn't have the other spices and I really wanted to make this dish. I also agreed with the other review about the use of a crock pot as being a one pot dinner so I didn't pre-cook anything. I mixed the coconut milk and yogurt together in the crock pot. Then in a bowl I mixed the oil, butter, garlic, curry powder and tomato paste. Then I added that to the milk mixture and incorporated it, followed by the simmer sauce. Last, I cut the chicken and mixed it all together and set the Crock Pot to High for 4 hours. Success! (Even the hubs liked it and he's hard to please!)

Made this for myself and girlfriend for Sunday night supper. I modified in a little bit as I did it all in the InstaPot. I honestly just used Amazon to get all of the spices and they were great. InstaPot made it easy to just put it sauté mode to do the onions and garlic and simmer the sauce. Did three hours on low for the slow cook and finished it off with 15 minutes of pressure cook time and did the manual release. I cooker this outside as this is one fragrant meal lol. Absolutely delicious though especially with some fresh naan. My girlfriend said it was as good if not better than any Indian restaurant in town. Yum yum yum.

Five star as written, however I did make changes. I was out of tomato paste so I used my mixer wand to puree a can of diced tomatoes and drained off as much liquid as possible. I used dried minced onion instead of sautéed since I was skipping the stovetop step. Because I absolutely loath overcooked chicken, I chose to slow cook the thighs whole so I could use a meat thermometer. I whisked together all of the ingredients in the cooker then submerged the chicken. In my cooker (maybe it runs hot?), the chicken reached 165 in less than 3 hours on low. I can't imagine cooking small pieces for 8 hours. I am taking this to Grandma's for Sunday dinner this week.

This was fantastic. I used two teaspoons of salt and I think it's just right. I used a loose tea infuser thing to contain the cardamom pods. Made sure to stir that around as it cooked. I added about double the amt of masala spices. A couple big pinches of ground ginger and garlic powder. I tossed in a handful of fenugreek leaves when it was almost done. I would recommend making the tandoori from scratch. I used the first recipe I saw on google for it. You can really customize the flavors and use up spices you probably have laying around anyway. I cooked it for maybe 6 hours. The tip in these comments saying to take the lid off in the last two hours to reduce the sauce should be heeded. Perfect consistency!

Good but I didn’t follow directions exactly...I doubled the recipe and didn’t have tomato paste so used tomatoe sauce (think paste would’ve been better) and I had thrown everything in the crock pot without cooking spices and onions, etc in the pan first. It was little bland (may have been since I didn’t cook in pan first?) even though bumped up spices 50%. There is a lot of extra sauce...put that in the fridge and the next day put more tandoori spice and salt in pan with a little oil and heated a few minutes, the added cubes of tofu and fried, added another chopped onion and cubed potatoe, cooked until onions starting to carmelize, then added a can of diced tomatoes, frozen peas and carrots, simmered about 20 minutes and it was delicious 2nd meal.

This was surprisingly easy and very good, I actually skipped the crockpot and just simmered it on the stove for about 30-40 minutes. I used lite coconut milk and made my own spice blends since I had most of the ingredients. The teenaged boy liked it also which is a plus. It makes a ton of sauce - I used 2lbs of chicken, and honestly I'd up it next time to 3 lbs - hated to waste any of the yummy sauce.

I've used this recipe many times. I've added a few ingredients throughout my process. First I add equal parts ginger to garlic, sauteeing the ginger at the same time as the garlic. I also add 1 tsp fenugreek leaves and 1/4 tsp of chili powder (depending on the heat of the curry I've added) I omit the yogurt until just before serving ( I tend not to add it since I feel the recipe is rich enough with the coconut milk)

Great recipe that you can easily modify. I forgot that it was a slow cooker recipe, so I made it in a skillet instead. It turned out perfect. If you don't have time to make this in a slow cooker, saute the onions until soft, then add the garlic and saute for 30 seconds to a minute. Add all the other spices and saute for 1-2 minutes. Then add everything else, mix together, bring just to a boil, then cover and simmer for 20-30 minutes.

After you put the chicken mix into the slow cooker, pour the coconut milk into the pan and heat gently so it can loosen and capture all the spices left in the pan. Don't want to waste those! Also, if you don't have tandoori masala, sub 1.5 t paprika, 1/2t cayenne, and a pinch of cinnamon. I followed the cook's note and sewed the cardamom pods. It was surprisingly easy.

excellent!! husband, MIL, and myself all loved it. second time making this and will be making again! i increased ingredients by about 1/3 as suggested in another comment and it was event better :-)

Just upped the quantities of spices.

I put my cardamom in a tea infuser -easier to keep track of. When I don't have curry paste, I add more curry powder. Great recipe even without a slow cooker! The chicken is plenty tender. Nice to have to option for a slow cooker.

This recipe deserves its own TikTok.

Came out fantastic! Better than I hoped. I couldnt find the Tandoori masala seasoning so I just added extra of the Curry spice and grand masala spice. I also added green chilies and crushed red pepper to add some heat which I highly suggest. Great recipe that leaves itself open to experimenting with. Will be a making often.

Always impressive, everyone I’ve ever cooked it for loves it. I usually bump up all the spices by adding slightly more. Just adding more to taste as it cooks. Sometimes we like to add roasted cauliflower to it at the end too. Love this recipe!

This recipe just flexed on all other meals.

Every bite was amazing.

This recipe is foolproof.