SLOW COOKER BUTTER CHICKEN RECIPES

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SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING



Slow-Cooker Butter Chicken Recipe - NYT Cooking image

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.

Provided by Jennifer Steinhauer

Total Time 5 hours

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
3/4 teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
1/2 cup chicken stock
1/4 cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)

Steps:

  • In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
  • Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 12 grams, CarbohydrateContent 11 grams, FatContent 25 grams, FiberContent 2 grams, ProteinContent 48 grams, SaturatedFatContent 10 grams, SodiumContent 710 milligrams, SugarContent 5 grams, TransFatContent 0 grams

SLOW COOKER BUTTER CHICKEN RECIPE - BBC GOOD FOOD



Slow cooker butter chicken recipe - BBC Good Food image

Try this slow-cooker butter chicken curry for a guaranteed family favourite. It has a creamy, lightly spiced tomato sauce and juicy chunks of chicken

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Total Time 6 hours 25 minutes

Prep Time 25 minutes

Cook Time 7 hours

Yield 4

Number Of Ingredients 21

500g skinless boneless chicken thighs, cut into 3 pieces
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
2 tbsp butter, ghee or vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
250ml chicken stock
50g flaked almonds, toasted
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

Steps:

  • In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  • In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  • Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs on Low until the chicken is tender.
  • Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Nutrition Facts : Calories 371 calories, FatContent 19 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.79 milligram of sodium

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