Indian Butter Chicken Slow Cooker

Indian Butter Chicken Slow Cooker

Prep Time: 10 mins
Cook Time: 8 hrs


2 lbs boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 tablespoons butter
15 cardamom pods (sewn together!)
2 teaspoons curry
12 teaspoon cayenne pepper
2 teaspoons garam masala
12 teaspoon ground ginger
1 (260 ml) can coconut milk (I used light)
1 (6 ounce) can tomato paste
2 tablespoons lemon juice
1 cup plain yogurt (to add at the end, I used fat free)


  1. Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house.
  2. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk.
  3. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
  4. Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

You Might Also Like:

Make sure you’re following The for the latest recipes!
Facebook | Pinterest

Share This Post