Slow-Cooker Butter Chicken
 
Prep time
Cook time
Total time
 
A warming and delicious Indian inspired butter chicken that comes together easily in the slow-cooker.
Author:
Serves: 6
Ingredients
  • 1 yellow onion, diced
  • ​4​ garlic cloves, minced
  • 4 tsp garam masala​
  • 1 Tbsp fresh grated ginger
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper (optional)
  • 2 x 15 oz cans of tomato sauce​
  • 2 lbs boneless/skinless chicken thighs​, cut into ​bite sized pieces (I cut my pieces small, just a preference)
  • 2 cups plain Greek yogurt (I used 2% fat) fat free is not recommended
  • 2 Tbsp tapioca starch (also sometimes called tapioca flour) you can also use cornstarch if preferred, see Notes)
  • salt & pepper
Instructions
  1. Place tomato sauce in the slow cooker.
  2. In a small bowl, combine dry spices: garam masala, chili, cumin, turmeric and cayenne (if using). Add spices to tomato sauce, mixing to combine and then toss in the onion, garlic and ginger mixing again.
  3. Add the chicken making sure that the sauce is covering most of the pieces before closing the lid. Cook on low heat for 6 hours or on high for 3-4 hours (depending on your particular slow cooker).
  4. About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl. Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency. I usually add a few cracks of salt and pepper at this stage.
  5. Allow the mixture to continue warming for another 10-15 minutes and then adjust seasonings before serving (salt, pepper, touch of sweet), as desired. Top with chopped chives, diced avocado or fresh herbs such as parsley or cilantro (or simply enjoy it on its own). Accompany with a grain or over coleslaw and a side of veg of choice.
Notes
What's the deal with tapioca? Tapioca flour/starch, not to be confused with tapioca pearls (little balls) used in the pudding, is my fave thickening agent but it needs to be incorporated by way of a slurry (a combo of tapioca powder + liquid) in order to avoid being a clumpy mess. If you skip the tapioca slurry in this recipe, you can expect a broth (soup) not a sauce. It works magically, is very easy to do and gives rise to a delightful consistency. If you prefer, you can make a cornstarch slurry - use the same proportions however start with 1 Tbsp cornstarch (1 tbsp water) and if necessary up to 2 Tbsp.
What is Garam Masala? Garam Masala is a mixture of warming spices commonly used in Indian cuisine. In addition to cumin and coriander this delicious spice also typically offers clove, cardamom and a touch of cinnamon. These spices are recognized not only for their taste but also their thermogenic properties (their ability to elevate body temperature).
Why Chicken Thighs? I've probably mentioned this many times but I'm partial to chicken thighs for their tenderness (never dry or rubbery in recipes) as a bonus, they're also cheaper than breasts.
Is there a vegetarian option? You can absolutely use cooked pulses instead of chicken in this recipe (with a shorter cooking time). I recommend chickpea (I also have other warming recipes featuring beans, have a look under lentils & legumes in the Index).
How hot is this recipe? The heat in this recipe is perceptible but not over the top. If you prefer, simply skip the cayenne to bring it down.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2018/01/slow-cooker-butter-chicken.html