Slow-Cooker Butter Chicken

Aromatic scents will fill your house as this classic Indian take-out dish cooks away in the slow cooker. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 18, 2017

Make with

Progresso Broth

Ingredients

tablespoons butter

tablespoon vegetable oil

lb boneless skinless chicken thighs, cut into 2-inch pieces

medium yellow onion, diced

cloves garlic, finely chopped

tablespoons finely chopped peeled gingerroot

tablespoons garam masala

1/4

cup canned Muir Glen™ organic tomato paste

3/4

teaspoon salt

1/2

cup Progresso™ chicken broth (from 32-oz carton)

1/2

cup heavy whipping cream

1/4

cup cilantro leaves, stems removed

Hide Images

1

Spray 4-quart slow cooker with cooking spray.
2

In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
3

Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

Garam masala is a blend of spices often used in Indian cooking. The blend typically contains black pepper, cloves, cinnamon, cardamom, bay leaves and nutmeg.
Basmati rice makes a lovely accompaniment to this dish.