Last night I made the slow cooker butter chicken from that tried and true Google doc and I feel like it’s missing something. Wondering if y’all have any suggestions. First off, the recipe contains no salt, so that’s something that it needed but I feel like it also needed the spices sauteed in oil to get their flavors going better before the slow cook. Also I felt like it needed an acid of some kind. Unsure what would work best or if any of you felt the same?
Apologies for the formatting, on mobile. TIA!
Edit: As I am back home I can clarify what google doc I was referring to, I found it in this sub from this post-
“I have updated the Tried and True Slow cooking Google Doc to include about twice as many Recipes!”
https://old.reddit.com/r/slowcooking/comments/yrpm22/i_have_updated_the_tried_and_true_slow_cooking/
Recipe is as follows and was taken from the allrecipies site
(https://www.allrecipes.com/recipe/174543/slow-cooker-butter-chicken/)
* 2 tablespoons butter
* 2 tablespoons vegetable oil
* 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
* 1 onion, diced
* 3 cloves garlic, minced
* 1 (6 ounce) can tomato paste
* 1 tablespoon curry paste
* 2 teaspoons curry powder
* 2 teaspoons tandoori masala
* 1 teaspoon garam masala
* 15 green cardamom pods
* 1 (14 ounce) can coconut milk
* 1 cup low-fat plain yogurt
* salt to taste **I didn’t see this in the recipe and I feel like an idiot sandwich, but still! Needs acid**
by jennifo14
12 Comments
I don’t follow a recipe for the slow cooker style per se, but I do brown my chicken lightly and then taking the chicken out, I pop the spices in the pan to bloom before adding to the cooker. I don’t know if this makes it any better than your recipe, I’ve just always done spices this way so I adapted for my slow cooker. I also don’t add the coconut cream until almost done as I feel it loses its flavour.
I haven’t tried that specific recipe, but I feel like salt might solve your spice flavor problem—leaving you with just the issue of acid. After that yogurt or citrus might give you the acid hit you need—I’m not sure what would be most traditional but I would probably add lemon right at the end.
I don’t know what that tried and true Google doc is so I’m not entirely sure what could be missing.
I’m fan of this recipe: https://www.peanutbutterrunner.com/slow-cooker-butter-chicken-paleo-whole30/
I don’t know the recipe you mean, but i found when i tried slow cooking butter chicken it felt like it was missing something, too. I did a bit of research and found out the rich, sweet flavour i was looking for comes from the tomatoes caramelising, but the slow cooker i use doesn’t reach high enough temperatures for them to caramelise. Since then, I’ve used stovetop only for butter chicken and gotten better results.
Sorry, probably not the answer you were looking for, but it may be the issue
You can add finely grated carrot to enhance the sweetness as someone rightly pointed out the crock pot won’t caramelise. Adding real ghee also boosts flavour with carrot
I’ve tried the google doc butter chicken and I have to agree its lacking compared to other recipes.
I highly recommend [Joshua Weissman’s recipe](https://www.joshuaweissman.com/post/2-dollar-curry-butter-chicken-but-cheaper). Gotta cook it on the stove but absolutely worth the effort if you like butter chicken
The Two Sleevers instant pot butter chicken is my go-to, there’s a slow cooker version I haven’t tried but it could be worth a shot https://twosleevers.com/slow-cooker-butter-chicken/
Hey Op, heres what I do. First season the chicken with salt and pepper and sear it on high on both sides for a few minutes with some olive oil or neutral oil. Toss that into the crock pot. Mix all your other ingredients together, the seasonings, the tomatoes, the garlic and ginger and make a paste. In the same pan/oil you seared the chicken, cook down the paste for a few minutes on medium heat. You dont want to burn them, but caramelize that paste for a few minutes. Hope this helps.
Chetna Makens 30 minute butter chicken is delicious.
I use the recipe you posted but I omit the yogurt, double the coconut milk and add cauliflower and peas towards the end. I never feel the need to add acid but that’s my preference, and maybe I will next time. That recipe is pretty forgiving though and makes it easy to adjust to personal tastes
Idiot sandwich. Can that be made in the Crock?