SLOW COOKER BUTTER CHICKEN
This rich, creamy Slow Cooker Butter Chicken has the taste of authentic Indian butter chicken, made easy and healthy with everyday ingredients and veggies!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 5h10m
Number Of Ingredients 19
Steps:
- In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
- Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
- Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
- At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
- Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.
Nutrition Facts : ServingSize 1 of 6, Calories 346 kcal, Carbohydrate 19 g, Protein 39 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 115 mg, Fiber 5 g, Sugar 10 g
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 don't think I've had a Butter Chicken that I've liked more. It's 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.
Provided by The Meal Planner
Categories World Cuisine Recipes Asian Indian
Time 4h30m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g
SLOW COOKER HERB BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: red potato, medium white onion, butter, rosemary, thyme, salt, pepper, garlic, whole chicken, lemon, fresh thyme, fresh rosemary, green beans
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Slice the red potatoes in half.
- Lay the potatoes and half of the onion in the bottom of the slow cooker.
- Cut onion in half and save for later.
- In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
- Stuff the chicken with the other half of the onion and lemon wedge.
- Rub the herb butter mixture all over the outside of the chicken.
- Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
- Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
- Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 30 grams, Fat 59 grams, Fiber 5 grams, Protein 49 grams, Sugar 6 grams
SLOW-COOKER BUTTER CHICKEN
I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. 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.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HOMEMADE BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, plain yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, cumin, butter, onion, tomato puree, ginger garlic paste, cardamom pods, ground cloves, chili powder, coriander, garam masala, turmeric, cream, naan bread, cooked rice, Chopped fresh parsley
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- On a cutting board, slice the chicken into bite size pieces.
- Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven 430˚F (220˚C).
- Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
- Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
- Pour in the cream and mix well with the onion and spices.
- When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
- Serve with naan bread and rice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, Sugar 7 grams
HOW TO MAKE THE CREAMIEST BUTTER CHICKEN RECIPE BY TASTY
Butter chicken is a traditional North Indian dish also known as murgh makhani. The dish gets its name from the generous amount of butter (makhan) used in the recipe, but also from the smooth, silken, butter-like texture of the gravy used to simmer the chicken. Butter chicken is thought to have originated in restaurants in order to use up leftovers of tandoori chicken, an extremely popular dish. Like all Indian recipes, there are countless versions of butter chicken, all with nuanced variations. This is our favorite recipe for the Indian classic.
Provided by Katie Aubin
Categories Dinner
Time 4h30m
Yield 4 servings
Number Of Ingredients 46
Steps:
- Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
- Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
- Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
- Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
- Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
- When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
- Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
- While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
- Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
- Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
- Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
- Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 51 grams, Fat 46 grams, Fiber 13 grams, Protein 75 grams, Sugar 18 grams
EASY BUTTER CHICKEN RECIPE BY TASTY
This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
- Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
- Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer.
- Add the water and cream and return to a simmer.
- Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
- Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams
SLOW-COOKER BUTTER CHICKEN
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer - up to 7 hours total, on low heat - it will still be delicious, though the chicken may be very soft and shred a tad.
Provided by Jennifer Steinhauer
Categories dinner, easy, curries, poultry, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 10 grams, Sodium 710 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs with salt, pepper, and paprika.
- Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
- Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
- Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams
CREAMY SLOW COOKER BUTTER CHICKEN
A super simple dish that is sure to please! If you want your chicken to have more heat, use sriracha or hot chile powder. Serve over rice or with naan.
Provided by Andie
Categories World Cuisine Recipes Asian Indian
Time 4h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken thighs, tomato sauce, tomato paste, butter, onion, garam masala, ginger, chile powder, bay leaf, salt, and pepper in a slow cooker. Cover.
- Cook on Low until chicken is cooked through and falling apart, 4 to 6 hours. Add cream and cauliflower and cook for 30 minutes more.
Nutrition Facts : Calories 794.9 calories, Carbohydrate 26.6 g, Cholesterol 257.4 mg, Fat 67.8 g, Fiber 6.8 g, Protein 25.9 g, SaturatedFat 38 g, Sodium 971.2 mg, Sugar 12.7 g
More about "slow cooker butter chicken recipe by tasty"
SLOW-COOKER BUTTER CHICKEN | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
SLOW COOKER BUTTER CHICKEN | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
SLOW COOKER BUTTER CHICKEN - DAMN DELICIOUS
From damndelicious.net
SLOW COOKER INDIAN BUTTER CHICKEN RECIPE - DAMN DELICIOUS
From damndelicious.net
SLOW COOKER BUTTER CHICKEN - SLOW COOKER GOURMET
From slowcookergourmet.net
SLOW COOKER BUTTER CHICKEN | RICARDO
From ricardocuisine.com
SLOW COOKER INDIAN BUTTER CHICKEN RECIPE - MAGIC SKILLET
From magicskillet.com
BUTTER CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
SLOW-COOKER BUTTER CHICKEN RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
SLOW COOKER BUTTER CHICKEN RECIPE | TASTEAHOLICS
From tasteaholics.com
SLOW COOKER BUTTER CHICKEN - THE GIRL ON BLOOR
From thegirlonbloor.com
BUTTER CHICKEN - COMMUNITY FOR SLOW COOKER RECIPES
From slowcookercentral.com
CROCK POT MISSISSIPPI CHICKEN - MY RECIPE MAGIC
From myrecipemagic.com
SLOW COOKER BUTTER CHICKEN
From slowcookercentral.com
SLOW COOKER SATAY CHICKEN - SO EASY! JUST SLOW COOKER RECIPES
From justslowcooker-recipes.com
SLOW COOKER BUTTER CHICKEN {WITH FRESH SPICES!} - SPEND ...
From spendwithpennies.com
CROCKPOT BUTTER CHICKEN (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
SLOW COOKED BUTTER CHICKEN | TASTYCOOKERY
From tastycookery.com
SLOW COOKER BUTTER CHICKEN - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
CROCK POT BUTTER CHICKEN RECIPE // VIDEO - THE SUBURBAN ...
From thesuburbansoapbox.com
SLOW COOKER INDIAN BUTTER CHICKEN - MANILA SPOON
From manilaspoon.com
SLOW COOKER BUTTER CHICKEN RECIPE | LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SLOW COOKER BUTTER CHICKEN - THE FARE SAGE - GREAT RECIPES
From thefaresage.com
SLOW COOKER BUTTER CHICKEN – GREAT TASTES OF MANITOBA
From greattastesmb.ca
SLOW COOKER SPLIT CHICKEN BREAST - THERESCIPES.INFO
From therecipes.info
RUSTIC SLOW COOKER CHICKEN - CRAVING TASTY
From cravingtasty.com
SLOW COOKER INDIAN BUTTER CHICKEN RECIPE - DINNER THEN DESSERT
From dinnerthendessert.com
SLOW COOKER BUTTER CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
SLOW COOKER BUTTER CHICKEN - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
SLOW COOKER BUTTER CHICKEN - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SLOW COOKER BUTTER CHICKEN - SHARMIN'S RECIPES - DELICIOUS ...
From sharminsrecipes.com
SLOW COOKER BUTTER CHICKEN - MY ORGANIZED CHAOS
From myorganizedchaos.net
SLOW-COOKER BUTTER CHICKEN RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SLOW-COOKER BUTTER CHICKEN RECIPE: HOW TO MAKE IT | TASTE ...
SLOW COOKER GARLIC BUTTER CHICKEN - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
SLOW COOKER BUTTER CHICKEN - YUMMLY RECIPES
From ymmlyrecipes.com
SLOW COOKER BUTTER CHICKEN (MAKHANI CHICKEN) - PRINCESS ...
From princesspinkygirl.com
SLOW COOKER BUTTER CHICKEN - BAKE PLAY SMILE
From bakeplaysmile.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love