Indian Slow Cooker Butter Chicken Recipe

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Simple preparation with zero fuss! Restaurant quality chicken butter made so easily in the crockpot. Serve with rice and naan.

I’m sure some of you have already saved your crockpot for the season. Climb into one of those tall cabinets so you don’t have to see your slow cooker until autumn comes.

But seeing how we moved to Chiberia and we are still in the middle of winter, my slow cooker has been exploding, especially with this butter chicken.

I mean, I have done this seriously at least four times in the last 6 weeks.

Slow Cooker Indian Butter Chicken – Simple preparation without complications! Restaurant quality chicken butter made so easily in the crockpot. Serve with rice and naan.

Mainly because it is very stinky.

The preparation work is minimal and you can throw everything right in the crockpot. And while your chicken is cooking low and slow for that tender goodness that melts in your mouth, you can cook your basmati rice and heat your garlic in the oven.

And here is a great secret in which I will tell you: make sure you accumulate all the sauce you can for immersion purposes.

Slow Cooker Indian Butter Chicken – Simple preparation without complications! Restaurant quality chicken butter made so easily in the crockpot. Serve with rice and naan.

Indian Slow Cooker Butter Chicken
Simple preparation with zero fuss! Restaurant quality chicken butter made so easily in the crockpot. Serve with rice and naan.

entry

Indian Slow Cooker Butter Chicken

20 minutes4 hours

Chungah Rhee

Ingredients:
1 cup basmati rice
1/2 cup chicken broth
1 can of tomato (6 ounces)
2 teaspoons yellow curry powder
1 teaspoon of garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 sweet onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup thick cream
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoon light brown sugar
Addresses:
In a large 2-cup water pan, cook the rice according to package directions; set aside.
In a small bowl, mix the chicken broth, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
Place the chicken, onion, garlic and ginger in a 4 qt slow cooker. Add the chicken broth mixture.
Cover and simmer for 4 hours. Add the thick cream, lemon juice and brown sugar; Season with salt and pepper to taste.
Serve immediately with rice.

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