Prep Time: 20 mins | Cook Time: 5 hrs | Total Time: 5 hrs 20 mins | Yield: 4 Servings
This Indian Butter Chicken is a restaurant-quality meal that everyone loves. Incredibly easy to make using ingredients you might already have on hand. It has impressive creamy deep flavors that rival that of your favorite Indian restaurant.
Ingredients
3 boneless, skinless chicken breasts
1 c. plain yoghurt
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp ground ginger
1 tbsp lemon juice
3/4 tsp black pepper
1 tsp salt
SAUCE:
1 clove of garlic, minced
1 tbsp butter
2 tsp ground cumin
1 jalapeno pepper, finely chopped
2 tsp paprika
1 c. heavy cream
1 8-oz. can of tomato sauce
2 tbsp cornstarch
1/4 c. chopped fresh cilantro
1 tbsp water
1 tsp salt or to taste
How to make Slow Cooker Indian Butter Chicken
Step 1: The night before cooking, add the yoghurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt, and chicken in a large Ziplock bag. At this point, you can leave the chicken breasts whole.
Step 2: Seal the bag and work the mixture into the chicken. Place in the fridge overnight.
Step 3: Remove the Ziploc bag from the fridge and take the chicken off, scraping off the majority of the marinade. Into 2-inch pieces, cut the chicken.
Step 4: In the bottom of a slow cooker, add butter, garlic, and jalapeno.
Step 5: Add 2 tsp each cumin and paprika in a small bowl along with 1 tsp salt, tomato sauce, and heavy cream. Mix well until combined.
Step 6: Over the chicken, pour the sauce. Cover the slow cooker and set to cook the chicken for 4 to 5 hours on low.
Step 7: Whisk the cornstarch with 1 tbsp water until the lumps are gone. Stir this into the slow cooker and continue to cook for another 20 minutes on high.
Step 8: Serve the Indian butter chicken garnished with some cilantro. Enjoy!
Nutrition Facts:
Calories: 413 kcal | Carbohydrates: 15g | Protein: 22g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 151mg | Sodium: 1676mg | Potassium: 732mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2090IU | Vitamin C: 12.4mg | Calcium: 149mg | Iron: 2.6mg
Ingredients
- 3 boneless, skinless chicken breasts
- 1 c. plain yoghurt
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tbsp lemon juice
- 3/4 tsp black pepper
- 1 tsp salt
- SAUCE:
- 1 clove of garlic, minced
- 1 tbsp butter
- 2 tsp ground cumin
- 1 jalapeno pepper, finely chopped
- 2 tsp paprika
- 1 c. heavy cream
- 1 8-oz. can of tomato sauce
- 2 tbsp cornstarch
- 1/4 c. chopped fresh cilantro
- 1 tbsp water
- 1 tsp salt or to taste
Instructions
Step 1: The night before cooking, add the yoghurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt, and chicken in a large Ziplock bag. At this point, you can leave the chicken breasts whole.
Step 2: Seal the bag and work the mixture into the chicken. Place in the fridge overnight.
Step 3: Remove the Ziploc bag from the fridge and take the chicken off, scraping off the majority of the marinade. Into 2-inch pieces, cut the chicken.
Step 4: In the bottom of a slow cooker, add butter, garlic, and jalapeno.
Step 5: Add 2 tsp each cumin and paprika in a small bowl along with 1 tsp salt, tomato sauce, and heavy cream. Mix well until combined.
Step 6: Over the chicken, pour the sauce. Cover the slow cooker and set to cook the chicken for 4 to 5 hours on low.
Step 7: Whisk the cornstarch with 1 tbsp water until the lumps are gone. Stir this into the slow cooker and continue to cook for another 20 minutes on high.
Step 8: Serve the Indian butter chicken garnished with some cilantro. Enjoy!
