One of our favourite things to order for takeout is Indian – and yes, even though I love to cook and run a food blog, I also love to order takeout. We’re pretty lucky here in Toronto because there are a hundred and one different things you can get for takeout, but Indian is our go-to, especially because we had 17 days in a row of cold weather alerts. Hello – I’m craving comfort food. There are usually three different types of chicken dishes on our order, Chicken Kadai, Chicken Vindaloo and of course, Butter Chicken. Can you guess which one is my favourite? Of course, Butter Chicken which is why I wanted to learn how to make my own at home. I had been putting this recipe off for a while because I just didn’t think I would be able to create something remotely similar, let alone as flavourful as the Butter Chicken I’m used to. Well, I’m happy to say that I think I’ve hit the mark with this Slow Cooker Butter Chicken.
It’s been a couple of months since my last slow cooker recipe – I know, a little too long, right? This recipe requires the chicken to be browned and onions to be cooked before it goes into the slow cooker. It’s an extra ten minutes or so, which isn’t the biggest deal! Mind you, you can also make this recipe and skip those steps but it won’t be quite as good.
Enjoy the flavours of India with this Slow Cooker Butter Chicken.
- 2 tbsp olive oil
- 5 boneless, skinless chicken breasts, cut into bite sized chunks
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp garam masala
- 1 tbsp curry powder
- 2 tsp granulated sugar
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 6 oz can tomato paste
- 1/2 cup plain yogurt
- 1 cup coconut milk
- Heat olive oil over medium hight heat.
- Brown chicken on all sides in batches. Once browned, remove to slow cooker.
- Cook onions, 4-6 minutes.
- Add garlic, cook for another minute.
- Add onion and garlic to slow cooker.
- In a large bowl, whisk together garam masala, curry powder, sugar, turmeric, ginger and salt.
- Whisk in tomato paste, yogurt and coconut milk.
- Pour coconut milk and spice mixture over chicken and onions.
- Cook for 5-6 hours over low heat.
Recipe by Louisa Clements
Disclaimer: Napkin is c/o Hatchet Made. Stay tuned to learn more about Hatchet Made in the coming weeks.