* White Rice * ¼ cup Chopped Cilantro * 2 tbsp. Chopped Basil * Fresh Lime Wedges, optional
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tasskaff9
Thanks for sharing the recipe. Looks great.
whyarenttheserandom
Hey, if you want to make it taste a bit more authentic but still easy, use a tandoori chicken spice mix to marinate the chicken instead of garam masala. I uses Shan’s. You also need more garama masala in your sauce. BBQ the chicken, dice, and add it to the sauce maybe an hour before the slow cooker is done.
You should also blend your sauce before you add the chicken. You can use an immersion blender.
TBH, I don’t think a slow cooker is the best for this dish but of you are determined to use this mode of cooking, this will improve your dish.
sunsetsammy
Looks so good! Can you make it without tomato sauce?
CalmCupcake2
I make this with this recipe: [https://www.canadianliving.com/food/lunch-and-dinner/recipe/slow-cooker-butter-chicken-1](https://www.canadianliving.com/food/lunch-and-dinner/recipe/slow-cooker-butter-chicken-1) It advocates for making the sauce for 8 hours and then quickly cooking boneless chicken in it. It makes a lot of sauce, so I often just make the sauce and freeze it to use as pan sauce later. When my daughter became vegetarian I started adding chickpeas, cauliflower and spinach instead of meat, but it’s also good with lamb.
Not trying to be authentic here, it’s just a great easy weeknight dinner.
And for the tomato-adverse, try pureed pumpkin (from a tin). It’s delicious too. We use almond butter due to allergies, but I’ve also used pumpkin seed butter.
6 Comments
FULL WRITTEN RECIPE FOR —> [Super Delicious Slow Cooker Butter Chicken](https://sliceofjess.com/oh-so-delicious-slow-cooker-butter-chicken/)
MARINATING THE CHICKEN:
* 1 cup Plain Yogurt
* 1 tbsp. Lemon Juice
* 1 tbsp. Garam Masala
* 6 Chicken Thighs (2.25 lbs)
FOR THE SAUCE:
* 1 tbsp. Butter
* 1 Yellow Onion
* 1 Garlic Clove, minced
* 1 Jalapeño Pepper, seeded and chopped
* 1 tbsp. Tomato Paste
* 2 tsp. Ground Cumin
* 2 tsp. Paprika
* 1 tbsp. Turmeric
* 1 tsp. Garam Masala
* 1 tsp. Kosher Salt, or more to taste
* 8 oz. Tomato Sauce
* 1.5 cups Coconut Milk, divided
* 2 tbsp. Cornstarch
* 1 tbsp. Water
SUGGESTED SERVINGS:
* White Rice
* ¼ cup Chopped Cilantro
* 2 tbsp. Chopped Basil
* Fresh Lime Wedges, optional
[deleted]
Thanks for sharing the recipe. Looks great.
Hey, if you want to make it taste a bit more authentic but still easy, use a tandoori chicken spice mix to marinate the chicken instead of garam masala. I uses Shan’s. You also need more garama masala in your sauce. BBQ the chicken, dice, and add it to the sauce maybe an hour before the slow cooker is done.
You should also blend your sauce before you add the chicken. You can use an immersion blender.
TBH, I don’t think a slow cooker is the best for this dish but of you are determined to use this mode of cooking, this will improve your dish.
Looks so good! Can you make it without tomato sauce?
I make this with this recipe: [https://www.canadianliving.com/food/lunch-and-dinner/recipe/slow-cooker-butter-chicken-1](https://www.canadianliving.com/food/lunch-and-dinner/recipe/slow-cooker-butter-chicken-1) It advocates for making the sauce for 8 hours and then quickly cooking boneless chicken in it. It makes a lot of sauce, so I often just make the sauce and freeze it to use as pan sauce later. When my daughter became vegetarian I started adding chickpeas, cauliflower and spinach instead of meat, but it’s also good with lamb.
Not trying to be authentic here, it’s just a great easy weeknight dinner.
And for the tomato-adverse, try pureed pumpkin (from a tin). It’s delicious too. We use almond butter due to allergies, but I’ve also used pumpkin seed butter.