Slow Cooker Butter Chicken
Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I dont think Ive had a Butter Chicken that Ive liked more. Its wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.
Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I dont think Ive had a Butter Chicken that Ive liked more. Its wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.
- 2 tablespoons vegetable oil
- salt to taste
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 cup plain yogurt
- 1 onion, diced
- 4 large skinless boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 1 (6 ounce) can tomato paste
- 15 green cardamom pods
- 1 (14 ounce) can coconut milk
- Carbohydrate 2.37833109157625 g
- Cholesterol 11.3927083392546 mg
- Fat 7.59437259966278 g
- Fiber 0.111679486036301 g
- Protein 1.29666009753686 g
- Saturated Fat 2.89026864724284 g
- Serving Size 1 1 serving (33g)
- Sodium 623.720833363225 mg
- Sugar 2.26665160553994 g
- Trans Fat 0.336179992140923 g
- Calories 81 calories
Step-by-step
- Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Scaling Proportions Safely
Multiplying a slow cooker recipe requires understanding volume constraints and liquid evaporation rates. When doubling this formula for twelve servings, do not double the coconut milk or yogurt proportionally. Liquid does not reduce efficiently in a sealed thermal cooker, meaning excess moisture traps steam and dilutes flavor compounds. Increase liquids by roughly fifty percent rather than one hundred percent, and leave at least two inches of headspace below the rim.
Managing Dairy Integrity
Whole yogurt and canned coconut milk contain proteins that curdle when subjected to prolonged moist heat above 180 degrees Fahrenheit. Stirring dairy into the skillet base alongside tomato paste and spices creates a protective lipid emulsion that buffers the proteins against sudden thermal shock. If adapting this dish for dairy-free diets, substitute full-fat canned coconut milk for both yogurt and dairy butter using a strict one-to-one volume ratio without altering cooking times.
Spice Infusion Mechanics
Whole green cardamom pods contain volatile essential oils enclosed within a tough outer husk. Cracking the pods lightly with the flat side of a chef knife before dropping them into the ceramic insert accelerates flavor extraction into the surrounding fats. Simmering these pods for four to six hours allows aromatic terpenes to dissolve completely into the sauce before extraction.
