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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.