Slow Cooker Butter Chicken Recipe
Slow Cooker Butter Chicken
Murgh Makhani
Submitted By: Taz
Ingredients:
2 lbs Boneless/Skinless Chicken Thighs (Murgh) - washed, patted dry, and cubed*
6 Cloves Fresh Garlic (Leh-sun) - crushed
1 Medium Onion (Pyaz) - rough chopped
1 inch Piece Fresh Ginger (Adrak) - rough chopped
1 6oz Can Tomato Paste
½ Stick Salted Butter (Makhan) = 4 Tbs
2 Tbs Cashew Paste (Kaju) - soak cashews for 1 hour then grind
Small Handful Raw Cashews (Kaju) - rough chopped
Juice of 1 Lemon (Nimbu Ras)
1 Cup Heavy Cream (Malai)
¾ Cup Plain Yogurt (Dahi)
1 Tbs
Garam Masala
2 ½ tsp Red Chile Powder (Lal Mirchi) - amount to taste, START LIGHT
2 tsp Turmeric Powder (Haldi)
1 ½ tsp Dried Fenugreek Leaves (Kasuri Methi)
1 tsp Kosher Salt (Namak)
½ tsp Cardamom Powder (Elaichi Podi)
⅛ tsp Ground Cloves (Laung Podi)
Preparation:
- In a measuring cup or bowl, mix together heavy cream, yogurt, and tomato paste until all lumps of tomato paste are gone
- Place garlic, onion, and ginger in the work bowl of a small food processor or blender and purée into a smooth paste - Transfer to a 5 quart slow cooker (Crock-Pot®) along with the cashew paste, lemon juice, and spices - Thoroughly combine
- Place chicken pieces over resulting mixture in slow cooker
- Pour cream/yogurt/tomato mixture over top of chicken (chicken should be completely submerged)
- Add butter and chopped cashew nuts on top
- Place lid on slow cooker and cook on high for 4-5 hours or on low for 6-8 hours (stir once or twice during cooking)
- Adjust seasoning
- Serve hot along with raita or plain yogurt and basmati rice, chapatti, or naan
*Can Substitute Boneless/Skinless Chicken Breasts
