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Slow Cooker Chicken Makhani

A slow cooker adaptation of the classic Indian butter chicken. Mildly spicy, rich, and creamy. This is certainly a perfect introduction to Indian cuisine.
Prep Time20 minutes
Cook Time6 hours
Total Time12 hours 20 minutes
Course: Main Dish
Cuisine: Indian
Servings: 6 people

Ingredients

  • 1 Whole Chicken cut into pieces
  • 1 Cup Plain Yogurt
  • 2 Tablespoons Chicken Masala
  • 1/2 Tablespoon Turmeric Powder
  • 2 Tablespoons Peanut Oil
  • 3 Pieces Black Cardamom Pods
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Fenugreek Seeds
  • 1 Teaspoon Cloves
  • 1 Stick Butter
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Ginger minced
  • 2 Tablespoons garlic minced
  • 1 Piece Onion roughly chopped
  • 3-5 Pieces Green Chili
  • 2 Cups Heavy Cooking Cream
  • Salt to taste

Instructions

  • Marinate chicken pieces in yogurt, chicken masala, turmeric powder, and salt for 4 hours.
  • Puree garlic, ginger, onions, and green chilis into a paste.
  • Heat peanut oil in a pan and roast the curry paste.
  • Add the fenugreek, cardamom, cloves, and cumin seeds. Continue roasting.
  • Add the butter.
  • Add tomato paste and roast for a minute.
  • Add the cream.
  • Brown chicken pieces in a separate pan.
  • Combine chicken and butter sauce.
  • Transfer to the slow cooker and cook for 6 hours on low.