CrockPot Butter Chicken Recipe
Indian Butter Chicken made in the slow cooker is better than take out from anywhere.
Servings: 8 servings
Cost: $10
Equipment
- 1 slow cooker
Ingredients
- 1 tablespoon olive oil
- 3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 4 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 1/2 cups chopped onion
- 3 cloves garlic minced
- 2 tablespoons ground turmeric I like Spice Islands
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 1/2 tablespoon cayenne pepper
- 8 ounces canned tomato sauce
- 3 tablespoons fresh ginger peeled and grated or finely minced
- 1 1/2 cups cubed butternut squash
- 3/4 cup golden raisins
- 3 serrano or jalapeno peppers seeded and diced
- 2 cups chicken stock
- 1 cinnamon stick
- 1 1/2 cups half and half
- 1 1/2 cups lightly packed fresh baby spinach
- fresh chopped cilantro for garnish
Instructions
- In a large skillet (or your stovetop proof slow cooker insert), heat the oil over medium heat.
- Add the chicken, cornstarch, salt and pepper to a large bowl. Toss to coat the chicken completely. Cooking in batches, add the chicken to the skillet and brown on all sides. Transfer to a plate and repeat with the remaining chicken.
- Drain off all but 1 tablespoon of fat and add the onion to the pan. Cook the onion until softened and then stir in the garlic. Cook for one minute longer.
- Transfer the chicken and onion mixture to the slow cooker.
- In a small bowl, whisk together the turmeric, garam masala, cumin, cayenne pepper, tomato sauce and ginger. Pour the mixture over the chicken.
- Add the squash, raisins, chicken stock, cinnamon stick and peppers to the slow cooker. Stir to combine. Cover and cook on low for 6 hours or high for 4 hours.
- Ten minutes prior to serving, stir in the half and half and spinach. Serve with rice and chopped cilantro, if desired.
Video
Notes
If you don't have a slow cooker, you can make this butter chicken in a dutch oven. Just transfer to a 300˚F oven and cook for 1 hour or until the chicken is tender and cooked through.
Not a fan of raisins, you can leave them out of the recipe or even replace with chopped dates, currants or dried cranberries.
Nutrition
Serving: 1g | Calories: 433kcal | Carbohydrates: 30g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 494mg | Potassium: 1226mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3805IU | Vitamin C: 19.8mg | Calcium: 117mg | Iron: 3.8mg