Butter Chicken
The Spice & Tea Exchange
6 servings
30 minutes
4 hours
Warm and savory seasonings accent this creamy slow-cooker dish to create a convenient and easy family favorite.
Ingredients
- 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
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Butter Chicken (Kit)
Directions
- 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.