Indian takeout is one of my favorite things to eat for a quick and easy dinner, but ordering regularly can get so expensive! What if you were able to have a meal that tastes restaurant quality hot and ready for you when you get home? This Slow Cooker Butter Chicken recipe takes advantage of your crock pot, and is oh so delicious.
You can cook this low and slow, or high and fast if you're in a hurry - either way, let the slow cooker do the work. All you need to do is get some rice and naan from your grocery store, and you've got a meal to remember!
- 1 tablespoon olive oil
- 9 cloves garlic, crushed
- 1 (14 oz.) can light coconut milk
- 1 (6 oz.) can tomato paste
- 2 tablespoons flour
- 2 teaspoons garam masala
- ½ teaspoon cayenne, or to taste
- 1 teaspoon dried coriander
- 1 tablespoon Paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 ½ teaspoon Kosher salt, or to taste
- Freshly ground pepper to taste
- 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces.
Heat the oil in a saucepan on medium heat. Add the garlic and cook continuously stirring for about 1 min.
Stir in coconut milk, tomato paste, flour, garam masala, cayenne, coriander, paprika, turmeric, cumin, salt and pepper. Stir and cook for about 2 minutes until thoroughly mixed.
Remove sauce from heat and pour into slow cooker. Add in chicken, stir well. Cover and cook for 5-6 hours on low, or 3 hours on high.
Serve over rice and with naan if desired.