Slow cooker Indian Butter Chicken

Good Afternoon, y’all!!

Welcome back to my Country Kitchen! My apologies for not being consistent with my blog posts. My laptop has been giving me issues… but as I am but a poor, humble blogger, a new laptop is not foreseen. Unless ya know…you purchase something from my Amazon links…anyway! Moving on.

Today’s recipe is something that I have never shared before, and it does not have your average ingredients.

This recipe is a well-loved, classic Indian dish, and it has the most unique flavor combination. This dish is so easy to make, but the name sounds complicated and fancy. And cooking it in the slow cooker makes it even easier.

As I said, the ingredients are not ones you keep on hand all the time. But once you make this dish, you will want to keep the ingredients in your pantry. Because once you make it, you will want to make it again. 

Ingredients:

1 14 ounce can of coconut milk

½ Cup heavy cream

3 Tablespoon butter, cut into pieces

1 14 ounce can of diced tomatoes with seasoning

4 Heaping spoon tablespoons of tomato paste

3 Tablespoons garam masala (sold in the spice aisle)

1 Tablespoon minced garlic

1 Tablespoon grated fresh ginger (Or you can use ground ginger if you don’t have fresh)

4 Tablespoons sriracha sauce

2 to 2 ½ Pounds boneless, skinless, chicken breast, cut into bite-size pieces

1 Large yellow onion, thinly sliced

1 Teaspoon salt

½ Teaspoon black pepper

Wild rice for serving. Make the amount you need

Sour cream and feta for serving

Directions

Shake the can of coconut milk to mix it up, then pour it into a mixing bowl or pitcher along with cream and butter. Add the tomatoes, and then the paste, garam masala, garlic, ginger, and sriracha. Stir to combine.

Tip: Before adding anything to the slow cooker, spray it with cooking spray. That way the recipe does not stick to your slow cooker.

Combine the chicken and onion in the slow cooker. Sprinkle with salt and pepper. Pour sauce over the top and stir to combine.

Cook on high for 4 hours or on low for 7-8 hours. Stir once in the middle of the cooking process.

Serve over rice. And for even more flavor, add a dollop of sour cream and a sprinkle of feta.

Yeah, feta is Greek and this is Indian, but it gives an amazing twist of flavor! 

Past Posts:

Zesty Lemon Bars

Banana Chocolate Chip Muffins

The Heart of the Home – My Gluten-Free Pantry

Let’s Talk Bread Products

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