Slow-Cooker Butter Chicken
This slow-cooker butter chicken recipe is similar to the Middle Eastern version I had in Malaysia. I spent several years there eating a variety of Middle Eastern and Southeast Asian food. Butter chicken was one of my favorite dishes while I was there! —Shannon Copley, Upper Arlington, Ohio
Total TimePrep: 10 min. Cook: 3 hours
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 garlic cloves, peeled, thinly sliced
- 2 teaspoons garam masala
- 2 teaspoons red curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon ground ginger
- 2 tablespoons whole wheat flour
- 1 tablespoon olive oil
- 1 can (14 ounces) coconut milk
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- Hot cooked rice
- Optional: fresh cilantro leaves and naan bread
- Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, about 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute more. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper.
- Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.
- Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.