Slow Cooker Butter Chicken
Butter chicken is just too good, and it's a goal of mine to one day be able to recreate what we get at restaurants.
Today, is not that day.
I will say that this recipe still tastes good! It's just not on the same level as the more authentic recipes I've tried. Here I used Damn Delicious' butter chicken recipe as a base to start off with, while adding additional steps and ingredients based on tips I read online. To be fair she tried to lighten up the dish so it's a little healthier, so I'm just gonna have to find the full fat version with heavy cream and the works.
This will not be the last time I'm trying butter chicken, so look out for that recipe that eventually ends up on the Cooking tab and not the Attempts tab!
What You'll Need
- 1 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 onion, diced
- 1 (14-ounce) can light coconut milk
- 1 (6-ounce) can tomato paste
- 2 tablespoons whole wheat flour
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder, or more, to taste
- 1/2 teaspoon ginger powder
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 cup plain yogurt
- 1/4-1/2 cup heavy cream
- 1/4 tsp cayenne pepper
- garam masala to taste
Cook time: 4 hours on low, or until chicken is fully cooked.
Cut your chicken into 2 inch pieces and measure out 1/2 cup of plain yogurt.
Marinade time! In a large plastic bag combine the chicken and yogurt. Gently massage the yogurt into the chicken and then put the bag in the fridge for 2-8 hrs.
I had it in the fridge for about 6. It made the chicken sooooo soft and tender!
Chop up your onion and mince your ginger.
So once we turn the stove on and heat the pan, everything moves a little fast. I'd recommend opening all your cans and measuring everything out ahead of time so you don't burn the sauce in these next steps.
Make sure to have ready:
- coconut milk
- tomato paste
- garam masala
- curry powder
- chili powder
- ginger powder
Alright, it's game time! Turn your stove on to medium high heat and pour in the olive oil. One the oil has been heated, add in the garlic and onions. Cook these until translucent, stirring frequently.
Damn Delicious said this was about 2-3 minutes but I cooked mine until almost 5 and I'm still not sure if they were translucent enough.
Remember all those ingredients you prepped? Start pouring them all in, stirring constantly to ensure everything is being mixed together.
Optional: Once everything has been added you can let it sit on the heat for a few minutes to thicken up depending on what consistency you like your sauce.
Add salt and pepper to taste and then pour it into the slow cooker.
Take the chicken+yogurt marinade out of the fridge and pour it into a colander. Shake it around to remove any excess yogurt.
Add the chicken to the slow cooker and mix it in with the sauce. Cover and cook on low for 4 hours, or until chicken is fully cooked.
Once the butter chicken was done cooking, and I realized it didn't taste quite how I wanted it to, I stirred in the heavy cream, cayenne pepper and more garam masala. It definitely helped, but still wasn't that awesomely creamy "butter" chicken that I was hoping for.
The rest of the family said they actually liked this a lot since it wasn't as heavy as what we normally get at restaurants, so I guess I just want the full fat butter chicken experience!
Do you have any awesome butter chicken tips or recipes? Please post in the comments and I'll be sure to try them out! :)