Restaurant Style Butter Chicken in Slow Cooker


Butter Chicken Marinade
1/3 Cup Yogurt (non­fat greek yogurt, 4­5 heaping tablespoons)
1/4 Cup Almonds (silvered, or blanched and peeled whole almonds)
2 Tomatoes (use 1 cup canned crushed tomatoes or 2 grated ripe red roma tomato)
1.5 tbsp Tomato Paste
1.5 tsp Garam Masala
1 tsp Chili Powder (indian deggi chili powder, or hot paprika, or 1/2 tsp cayenne (add more if
like spicy))
1 tsp Cumin Powder (dry roasted cumin seeds, ground)
2″ Ginger (fresh ginger root)
3 Garlic (cloves, peeled)
1/2 tsp Salt (adjust per taste)

Butter Chicken
1.5 lbs Chicken (boneless chicken thigh, cut into 2­3 inch cubes)
2­3 tbsp Cilantro (coriander leaves, chopped, for garnish)
1 tbsp Honey (adjust per taste)
2­4 tbsp Heavy Cream (adjust per taste, I add upto 1/3 cup based on tartness of tomatoes)
3 tbsp Unsalted Butter
1/2 Cup Red Onion (medium onion, sliced to thin half­moon slices)


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