Crock Pot Butter Chicken

Crock Pot Butter Chicken - An easy meal that the adults and kids will love!

Course Dinner

Cuisine Asian, Indian

Keyword Any Time Of the year, autumn, Fall, winter

Prep Time 20

Cook Time 4

Total Time 4 20

Servings 6 Servings

3 tbsp butter
1 tbsp vegetable oil
1 large onion peeled and chopped
700 g (1 ½ lbs) chicken breast approx. 4 large chicken breasts, diced
4 cloves garlic peeled and minced
1 large piece of ginger about the size of your thumb, peeled and finely chopped
1 tsp salt
1 ½ tbsp garam masala
1 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
240 ml (1 cup) chicken stock water plus a stock cube or bouillon for gluten free is fine
2 x 400ml (2 x 14 oz) tins of chopped tomatoes
2 tbsp tomato puree paste for US
2 tsp sugar
6 cardamom pods sew them together with a piece of string so you can easily fish them out later
175 ml (¾ cup) double/heavy cream
handful of chopped coriander to serve

Preheat your slow cooker to high.
Heat the butter and oil in a large pan, add in the onion and chicken, and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
3 tbsp butter, 1 tbsp vegetable oil, 1 large onion, 700 g (1 ½ lbs) chicken breast
Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
4 cloves garlic, 1 large piece of ginger, 1 tsp salt, 1 ½ tbsp garam masala, 1 tbsp curry powder, 1 tsp paprika, 1 tsp cinnamon, 240 ml (1 cup) chicken stock, 2 x 400ml (2 x 14 oz) tins of chopped tomatoes, 2 tbsp tomato puree, 2 tsp sugar, 6 cardamom pods
Remove the cardamom then stir in the cream and allow to heat through.
175 ml (¾ cup) double/heavy cream
Serve over rice sprinkled with some coriander
handful of chopped coriander to serve

Nutritional information is per serving and does not include rice.

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