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Slow-Cooker Butter Chicken

  • 20 m
  • 7 h 20 m
Adam Dolge
“Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry.”


    • 1 tablespoon extra-virgin olive oil
    • 2¼ pounds boneless, skinless chicken thighs, trimmed
    • 1 cup chopped yellow onion
    • 2 teaspoons grated fresh ginger
    • 1½ teaspoons grated garlic
    • 1 teaspoon garam masala
    • 1 teaspoon ground cardamom
    • 1 (14 ounce) can light coconut milk
    • 1 cup unsalted chicken broth
    • 3 tablespoons tomato paste
    • 1¾ cups water
    • 1 cup long-grain brown rice
    • ¾ teaspoon kosher salt
    • Lime wedges & sliced scallions for garnish


  • 1 Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
  • 2 Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
  • 3 Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
  • 4 About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  • 5 Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.
  • Equipment: 6-qt. slow cooker
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