Remember that Roasted Garlic Naan from a couple days ago, and the Spicy Harissa Paste from last week? All leading up to this – creamy, velvety Butter Chicken in a slow cooker. It is so good and so easy that you’ll find yourself making this every other week and doubling it for leftovers!
Indian food really shines when it has a long, low cooking time for the spices to meld so it’s a natural fit for the slow cooker. And of course you can’t have Indian food without naan, so let’s just kick that up with roasted garlic too.
(Okay, harissa is not exactly traditional here, but it is such a perfect complement that I couldn’t leave it out. Seriously, if you’re a spice-fiend like me, try a spoonful on top. So good.)
Tikka masala, butter chicken, chicken makhani – the Americanized versions of these dishes are all really similar, despite different origins. There are true differences between the original recipes: more cream or more tomatoes, white meat versus dark meat, butter or no butter, cooked in a tandoor or a pan…
Whatever the name, toss your favorites (dark meat and butter, always) in a slow cooker and your mouth will be watering the minute you walk in the kitchen. Indian recipes can sometimes be intimidating with long ingredient lists that are hard to find, but the only non-standard thing here is garam masala and it is so worth adding one more jar to the spice rack.
If I’m craving takeout, I want something I can’t or don’t usually make at home and so Indian is always at the top of the list. But between this and Palak Paneer, my cravings are totally satisfied at home… so long as I can be patient enough to let them cook.
Bonus points because this only gets better overnight, so leftovers for lunch are just as good as dinner the night before!
Slow Cooker Butter Chicken
- 15 oz. light coconut milk
- 1/2 cup plain nonfat greek yogurt
- 1/4 cup whole milk
- 6 oz. tomato paste
- 2 T. red curry paste
- 3 cloves garlic minced
- 1 T. ginger grated
- 2 T. garam masala
- 2 t. curry powder
- 1 t. turmeric
- 1 t. cayenne
- 1/2 t. salt
- 1.5 lb. chicken breast or thighs cubed
- 1/2 onion diced
- 2 T. butter
- Stir together coconut milk, yogurt, and milk in a slow cooker.
- Stir in tomato paste, curry paste, garlic, ginger, and spices.
- Add chicken and onion. Top with butter.
- Cook on high for 4 hours, stirring occasionally.
- Serve with jasmine rice or naan.