Whenever I order takeout, the internal struggle of trying to decide between Chinese, Thai, and Indian food inevitably ensues. And if I’m being honest, Indian food usually comes out on top.
My favorite Indian restaurant is only a short walk away, but I enjoy trying to recreate these types of dishes at home because I can control the ingredients and it’s a bit of a challenge. While some Indian recipes are harder to recreate than others, this Slow Cooker Butter Chicken recipe is pretty close to the restaurant-made version. And it’s super simple.
Combine butter (can you guess why it’s called butter chicken?), diced onion, garam masala, red curry paste, ground ginger, tomato paste, chicken, lime juice, lime zest, coconut milk, and salt in your slow cooker crock. A variety of Indian dishes call for a Garam masala spice blend. You can find it with other spices at the grocery store - and look for the red curry paste in the Asian food section.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.
If you’re a fan on chicken tikka masala, you’ll love our slow cooker butter chicken recipe. The sauce is flavor-packed and silky (thanks to the butter). And it’s just calling for a warm piece of naan - or three - to soak it up.