Slow Cooker Coconut Butter Chicken with Aromatic Spices

Recipe Collection: Dinner

Slow Cooker Coconut Butter Chicken with Aromatic Spices brings the rich flavors of Indian cuisine to your home with ease. This non-vegetarian dish features tender chicken thighs simmered in a luscious coconut milk sauce, infused with a blend of aromatic spices like curry and garam masala. Perfect for pairing with basmati rice or naan, this dish is a versatile addition to your meal rotation.

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Overview

This enhanced version of the classic Indian Butter Chicken is a symphony of flavors, combining the richness of coconut milk with a blend of aromatic spices. Prepared in a slow cooker, this dish ensures tender, juicy chicken infused with the warmth of curry and garam masala. Perfectly paired with basmati rice and naan, this recipe promises a restaurant-quality meal right at home.

Diet Type

Non-Vegetarian

Allergies

Dairy, Coconut

Cuisine

Indian

Serving Size: 6

Cooking Time: 270 minutes

Ingredients

• 2 Tablespoons (tbsp) butter, melted
• 2 Tablespoons (tbsp) vegetable oil
• 4 Large chicken thighs, tenderized
• 1 Large onion, minced
• 3 Cloves garlic, minced
• 6 Ounces (oz) can tomato paste
• 1 Tablespoon (tbsp) curry paste
• 2 Teaspoons (tsp) curry powder
• 2 Teaspoons (tsp) tandoori masala
• 1 Teaspoon (tsp) garam masala
• 8 Whole green cardamom pods, divided
• 14 Ounces (oz) can coconut milk
• 1 Cup yogurt, plain, low-fat
• 1 Pinch salt, to taste
• 1 Pinch crushed red pepper, to taste (optional, for heat)
• 1 Teaspoon (tsp) fresh ginger, grated
• 1 Tablespoon (tbsp) cilantro, torn (for garnish)

Steps

1. Prepare Ingredients: Gather all ingredients and ensure the chicken is cut into bite-sized pieces.
2. Sauté Aromatics: In a large skillet, heat the butter and vegetable oil over medium heat. Add the chicken, onion, garlic, and ginger. Sauté until the onion is translucent and the chicken is lightly browned, about 10 minutes.
3. Incorporate Spices: Stir in the tomato paste, curry paste, curry powder, tandoori masala, and garam masala. Cook for an additional 2 minutes, ensuring the tomato paste is well incorporated and no lumps remain.
4. Transfer to Slow Cooker: Pour the mixture into a slow cooker. Add the cardamom pods, coconut milk, and yogurt. Stir well to combine. Season with salt and add crushed red pepper if desired for extra heat.
5. Slow Cook: Cover and cook on High for 4 to 6 hours or on Low for 6 to 8 hours, until the chicken is tender and the sauce has thickened to your liking.
6. Finish and Serve: Before serving, remove and discard the cardamom pods. Garnish with fresh cilantro. Serve hot over basmati rice with warm naan on the side.

Enjoy your homemade Slow Cooker Coconut Butter Chicken with Aromatic Spices!