Butter Chicken

3 Tbsp vegetable oil
4 lbs boneless, skinless chicken (thigh, breast, or both)
1 large yellow onion, chopped (about 2 cups)
15 ea Green Cardamom Pods
1 Tbsp Vik's Garlic Fix! Spice Blend
2 Tbsp Thai Red Curry Spice Blend
1 Tbsp Tandoori Roasting Rub
2 Tbsp Sweet Onion Sugar
1 tsp kosher salt
1 (14 oz) can unsweetened coconut milk
8 oz plain Greek yogurt
8 oz tomato paste
2 tsp cornstarch, optional
½ cup fresh cilantro leaves
special equipment: slow cooker, tea filter or cheesecloth

Cut chicken into nugget-sized pieces.

In a large sauté pan heat vegetable oil on medium-high. Working in batches if needed, add chicken pieces in a single layer; brown on both sides (add more vegetable oil as needed). Transfer browned chicken to a slow cooker. Reserve sauté pan for later.

Place cardamom pods in a tea filter (or cheesecloth) and secure. Add pods to the slow cooker along with the remaining ingredients – except for the cornstarch and cilantro. Stir to combine. Cover and cook on low for 4 to 4½ hours.

If a thicker sauce is desired: using a slotted spoon, transfer chicken pieces to a bowl and cover to keep warm. Pour the remaining cooking liquid into the sauté pan used to brown the chicken; heat on medium and bring to a simmer. Make a slurry: to a small cup or bowl, add cornstarch with 2 teaspoons water and stir to combine. Add slurry to liquid; continue cooking to reduce and thicken the sauce to the desired consistency.

Serve with basmati rice or grain of choice, or with a side of naan bread. Top with cilantro leaves.

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Di S.

03/21/2024 7:54 pm


Yum! I've made this many times! Very good!