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A white serving platter filled with slow cooker Indian butter chicken on a bed of basmati rice, topped with almonds and coconut
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5 / 2 votes

Slow Cooker Indian Butter Chicken

This butter chicken, which is made in the slow cooker with boneless chicken, coconut milk, spices, tomato paste, and peas, is easy and comforting.
Prep Time25 minutes
Cook Time5 hours
Total Time5 hours 25 minutes
Course: Mains
Cuisine: Indian
Servings: 4 to 6 servings
Calories: 431

Equipment

  • 6-quart slow cooker

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch (5-cm) chunks
  • 1 medium (7 oz) onion, finely chopped
  • 6 garlic cloves, finely chopped
  • One (1 1/2-inch) piece fresh ginger root, peeled and finely chopped
  • 2 teaspoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 to 2 teaspoons salt
  • 4 tablespoons (2 oz) unsalted butter, cut into pieces
  • One (6-ounce) jar tomato paste
  • One (13 1/2-ounce) can full-fat coconut milk
  • 3 tablespoons plain full-fat Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups sweet peas (thawed if frozen or blanched if fresh)

To serve (optional)

US - Metric

Instructions

  • In a 6-quart slow cooker, combine the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, cayenne, and salt. Stir to evenly coat the chicken. Add the butter, tomato paste, and coconut milk and stir again.
  • Cover and cook on low until the chicken pulls apart easily with a fork, 4 to 5 hours.
  • Before serving, stir in the Greek yogurt, lemon juice, and peas, cover, and continue to cook until everything is warmed through. Serve the butter chicken with rice and, if desired, top with cilantro, toasted coconut, and toasted slivered almonds.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 12g | Protein: 53g | Fat: 18g | Saturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1146mg | Fiber: 4g | Sugar: 4g