Restaurant Style Butter Chicken in Slow Cooker


Restaurant Style Butter Chicken in Slow Cooker

1/4 Cup slivered almonds
2 Tomatoes
1 tsp garam masala
1 tsp Chili Powder (or 1/2 tsp cayenne (add more if like spicy))
1 tsp Cumin Powder
1 2-inch piece Ginger
3 clove Garlic, peeled
1/2 tsp Salt
1/3 Cup non-fat Greek yogurt

1 1/2 lb Chicken (boneless chicken thigh), cut into 2-­3 inch cubes
1/2 tsp garam masala
2 tbsp Cilantro, chopped, for garnish
1 tbsp Honey
3 tbsp Heavy Cream (adjust per taste; I add up to 1/3 cup based on tartness of tomatoes)
3 tbsp Unsalted Butter
1/2 Cup Red Onion, sliced to thin half­moon slices


1. Marinade: In a food processor jar, add all the chicken marinade ingredients except yogurt, then process to make a fine puree. (if mixture is hard to blend, add 1 tbsp water)

2. Transfer marinade to a wide bowl, and mix in yogurt. Then add cubed chicken meat and coat into the marinade. Set aside for 15­-20 minutes

3. Infuse Flavors: In meantime, heat 2 tbsp butter in a wide pan. Saute onion in butter on medium heat until soft and fragrant (2-­3 minutes). Now, add remaining 1/2 tsp garam masala and continue saute for 1 more minute.

4. Transfer the marinated chicken with all marinade and remaining 1 tbsp butter and honey into the saute pan. Cook chicken in pan for 5 minutes on medium­-high heat or until curry looks darker color.

5. Slow Cooker: Transfer everything in slow cooker with 1/4 cup water (or chicken stock for more flavor). Cook on high for 1.25 hours Or on slow for 3-­4 hours.

6. Before serving, after the cooker timer is up, add heavy cream and mix well. Taste and adjust salt. Leave on warm until ready to serve.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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