YOGURT SLOW COOKER WARM SETTING RECIPES

SLOW COOKER BUTTER CHICKEN RECIPE | ALLRECIPES

Slow Cooker Butter Chicken Recipe | Allrecipes image

Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.

Provided by The Meal Planner

Categories Indian Recipes

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
1 (6 ounce) can tomato paste
15 green cardamom pods
1 cup low-fat plain yogurt
1 (14 ounce) can coconut milk
salt to taste

Steps:

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

Nutrition Facts : Calories 480 calories, CarbohydrateContent 17.2 g, CholesterolContent 102.6 mg, FatContent 33.3 g, FiberContent 4 g, ProteinContent 30.6 g, SaturatedFatContent 18.7 g, SodiumContent 442 mg, SugarContent 8.1 g

SLOW-COOKER BUTTERY CHICKEN AND POTATO STEW - FOOD NETWORK

Slow-Cooker Buttery Chicken and Potato Stew - Food Network image

In a nod to Indian butter chicken, tender chunks of chicken seasoned with fragrant spices get cooked in a creamy, buttery sauce until tender. Typically made with yogurt, this streamlined version leans on heavy cream and crumbled naan for thickness and flavor.

Provided by Food Network Kitchen

Total Time 7 hours 25 minutes

Prep Time 25 minutes

Cook Time 7 hours 0 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 pieces naan bread
1 red onion, halved and thinly sliced
1 pound baby red-skinned potatoes, halved or quartered if large
1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
1 small bunch cilantro, leaves and tender stems separated, chopped
1 1/2 pounds skinless, boneless chicken thighs (about 6)
1 tablespoon garam masala
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, cut into pieces
1 cinnamon stick
1 15-ounce can tomato sauce
1/2 cup heavy cream
Kosher salt

Steps:

Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

Nutrition Facts : Calories 790 calorie, FatContent 44 grams, SaturatedFatContent 22 grams, CholesterolContent 210 milligrams, SodiumContent 1130 milligrams, CarbohydrateContent 57 grams, FiberContent 7 grams, ProteinContent 43 grams

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