It’s no secret that Chris and I are absolute foodies! But more than just enjoying food, we truly enjoy trying all kinds of new foods, including various ethnic dishes. We love expanding our palette with new, rich and often times unique flavours that always leave us wanting more!
That’s exactly what happened the first time I tried Indian food. I was blown away by the flavour profile – the rich depth that seemed to have flavour notes that would linger for a few minutes after each bite! It was something I’d never really experienced before. While I definitely could only do the mild versions of all the dishes, I was hooked – specifically on butter chicken.
The rich, creamy and surprisingly sweet texture and flavour profiles legitimately remind me of butter. It’s a flavour that will honestly make you want more and more and more!
Since we moved to our new home last year, we haven’t been able to find a place yet that we love to eat out and enjoy Indian food, so we were determined to master a few dishes at home, including butter chicken! But because we are both working full time and with three busy kids, having an adaptable recipe that we could use with a Crock-Pot® for really busy days was key!
So we are excited to share this Crock-Pot Butter Chicken recipe with you that we are sure you will enjoy! Even our pickiest kids were asking for more!
Crock-Pot Buttern Chicken
- 1 tbsp canola oil
- 2 tbsp salted butter
- 6 boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 large sweet onion, diced
- 4 large cloves of garlic, roughly minced
- 2.5 tsp curry powder
- 2 tbsp red curry paste
- 1.5 tbsp garam masala
- 2 tbsp tandoori masala
- 20 green cardamom pods
- 1.5 cups tomato paste
- 1.5 cups plain yogurt
- 1 can coconut milk (400 ml/14 fl oz.)
- 1.5 cups heavy cream (35% fat)
- fresh coriander, garnish
- On medium high, heat a large pan and coat it with 1 tbsp of oil. Place your chicken in the pan and season with salt and pepper. Once the chicken has browned on both sides, remove it from the plan and place in a bowl.
- While the pan is still hot, add in your butter. Once the butter is melted add your diced onion. When the onion is translucent (5-7 minutes) add in your minced garlic. Cook the onions and garlic together for 5 minutes and reduce heat to medium.
- With the onions and garlic still in the pan, add curry powder, curry paste, garam masala, tandoori masala, tomato paste and chicken. Stir everything together until all ingredients are thoroughly combined.
- Place the mixture into your crock pot and add the yogurt and cardamom pods. Cook on low for 6 hours.
- Before serving, add the heavy cream to your Crock-Pot® Programmable Slow Cooker and whisk together. Season with salt and serve with basmati rice, naan and some chopped fresh coriander on top.
Two things to note about this Crock-Pot Butter Chicken recipe – 1. There is no added sugar! Most butter chicken recipes call for sugar, but instead, we opted to use a sweet onion to sweeten it naturally. 2. After cooking for six hours in the Crock-Pot, the chicken will break down into more of a pulled pork consistency. While it’s a bit different from your traditional butter chicken, we thoroughly enjoyed it and it made for great butter chicken sandwich leftovers the next day!
We’ve also got a special promotion to share with you – right now, Walmart is having a price rollback on the Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker until December 24th where it’s down to $39.98 (as compared to $49.98). If you don’t have a Crock-Pot, nows the time to get one, especially with the winter months coming up! It’s super versatile, allowing you to cook so many styles of foods. It helps save money on eating out while allowing for convenient home cooked meals! I know I plan to use ours A LOT throughout the winter months!
Well that’s it for today friends! We hope you love this recipe and are inspired to try new foods tonight for dinner!
Love & Blessings,
Note: This post was sponsored by Crock-Pot where I have received compensation and/or product in exchange for my honest review. As always, the thoughts and opinions expressed here are 100% my own.