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Slow-Cooker Indian Butter Chicken

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Our whole family loves this dish! It's so easy to make and the flavors are mm-mmm good. Serve over jasmine rice alongside peas or other veggie and enjoy!

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 3 pieces naan bread
  • 1 red onion, halved and thinly sliced
  • 1 pound baby red-skinned potatoes, halved or quartered if large
  • 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced or use regular peppers, diced
  • 1 small bunch cilantro, leaves and tender stems separated, chopped
  • 1 1/2 pounds chicken thighs, skinless, boneless (about 6)
  • 1 tablespoon garam masala
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 cinnamon stick
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup heavy cream
  • Kosher salt

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.

Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

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