Crock Pot Butter Chicken

By Lori

0 Person

260 Minutes

0 Calories

Crock-Pot Butter Chicken - An easy meal that the adults and kids will love! I considered anyone not replacing it. Especially, people work at home, so it’s just as easy to put something in the oven and keep an eye on it. It’s creamy and spicy – but not too spicy for the kids to enjoy too. Perfect with a bowl of fluffy rice. I usually use chicken thighs when I’m cooking chicken for a long time, but I only had chicken breasts in the fridge. However, they worked great and remained lovely and tender.

Ingredients

Handful of chopped coriander to serve
3/4 cup double / heavy cream
2 teaspoons sugar
2 tablespoons tomato puree
28 ounces chopped tomatoes
1 teaspoon cinnamon
1 tablespoon curry powder
3 teaspoons butter
1 teaspoon paprika
1 large onion peeled and chopped
4 large chicken breasts, diced
1 teaspoon salt
1 1/2 tablespoons garam masala
1 tablespoon vegetable oil
4 cloves garlic peeled and minced
1 large piece of ginger, peeled and finely chopped
1 cup chicken stock water

Method

01

Preheat your slow cooker to high.
02

Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
03

Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
04

Remove the cardamom then stir in the cream and allow to heat through.
05

Serve over rice sprinkled with some coriander.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Crock Pot Butter Chicken

4.7

( By Lori )

01 Information

Grade easy
Serving 0
Prep Time 20 Mins
Cook Time 240 Mins
Total Time 260 Mins

02 Ingredients

Handful of chopped coriander to serve

3/4 cup double / heavy cream

2 teaspoons sugar

2 tablespoons tomato puree

28 ounces chopped tomatoes

1 teaspoon cinnamon

1 tablespoon curry powder

3 teaspoons butter

1 teaspoon paprika

1 large onion peeled and chopped

4 large chicken breasts, diced

1 teaspoon salt

1 1/2 tablespoons garam masala

1 tablespoon vegetable oil

4 cloves garlic peeled and minced

1 large piece of ginger, peeled and finely chopped

1 cup chicken stock water

03 Method

Step 1

Preheat your slow cooker to high.

Step 2

Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.

Step 3

Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.

Step 4

Remove the cardamom then stir in the cream and allow to heat through.

Step 5

Serve over rice sprinkled with some coriander.

04 Author