Description
A rich and creamy Indian-style butter chicken made easy in the slow cooker. Tender chicken thighs simmer in a spiced tomato and coconut milk sauce—perfect with rice and naan.
Ingredients
2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
1 (6 ounce) can tomato paste
1 tablespoon curry paste
2 teaspoons curry powder
2 teaspoons tandoori masala
1 teaspoon garam masala
15 green cardamom pods
1 (14 ounce) can coconut milk
1 cup low-fat plain yogurt
Salt to taste
Instructions
- Gather all ingredients.
- In a large skillet, heat butter and vegetable oil over medium heat. Add chicken, onion, and garlic. Sauté until the onion softens and becomes translucent, about 10 minutes.
- Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala. Cook until the tomato paste is fully blended and smooth.
- Transfer the mixture to a slow cooker. Add cardamom pods, coconut milk, and yogurt. Stir to combine, and season with salt.
- Cook on High for 4 to 6 hours or on Low for 6 to 8 hours, until the chicken is tender and the sauce thickens.
- Remove and discard the cardamom pods before serving. Serve hot over rice with naan.
Notes
Add chili pepper or more curry paste for a spicier dish.
Use paneer or chickpeas for a vegetarian version.
Add a splash of cream at the end for extra richness.
Use reduced-fat coconut milk and non-fat yogurt for a lighter version.
Remove cardamom pods before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
