Monday Meals: Indian Butter Chicken

One of the best things about having a food blog is talking to other people that love food; and have them suggest recipes for us to try. Recently one of our readers in Brookfield tried Indian Butter Chicken in the slow cooker, and couldn't stop raving about it. She swore the recipe was as good as take out, and easy to prepare. She convinced the Wisconsin Test Kitchen to give it a try. She was so into Butter Chicken- she even provided us with the spices and coconut milk. We have the best readers ever. Seriously.

The end result was as amazing as she promised: the chicken stayed moist and tender in the slow cooker, and the sauce was creamy and slightly spicy. It was a quick, easy dinner served with rice and a side of vegetables. It was too spicy for the smallest member of our test kitchen, but the adults really enjoyed it. 

Indian Butter Chicken

4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
2 tablespoons curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
1 (6 ounce) can tomato paste
15 green cardamom pods
1 cup low-fat plain yogurt
1 (14 ounce) can coconut milk
salt to taste


Place onion and garlic in the bottom of the slow cooker. Place chicken on top. Combine the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom, coconut milk, and yogurt. Season to taste with salt.

Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. 

Have you tried anything interesting with your slow cookers lately? Leave us a note in the comments below, we'd love to feature one of your recipes!

Stay Cool,
The Cool Dads Crew