Slow Cooker Kashmiri Butter Chicken

by

Octopus Publishing

POSTED Fri, March 27, 2020

Serves

4

Total Time

470 MINS

Calories

1096

This mild, creamy butter chicken is fragrant with cardamom and fennel seeds. This recipe requires minimal preparation and the slow cooker does most of the work. This is a real crowd pleasing curry.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    2 (about 280 g)quartered

  • Ginger icon
    Ginger

    1 ½ tablespoons (about 8.32 g)peeled

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)seeded

  • Chicken thighs icon
    Chicken thighs

    8 (about 1.544 kg)boned, skinned

  • Cumin seeds icon
    Cumin seeds

    1 teaspoon (about 2.1 g)crushed

  • Fennel seeds icon
    Fennel seeds

    1 teaspoon (about 2.05 g)crushed

  • Cardamom pods icon
    Cardamom pods

    4 (about 8 g)crushed

  • Slivered almonds icon
    Slivered almonds

    as neededtoasted

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Butter icon
    Butter

    2 tablespoons (about 28.8 g)

  • Ground turmeric icon
    Ground turmeric

    1 teaspoon (about 2.3 g)

  • Paprika icon
    Paprika

    1 teaspoon (about 2.15 g)

  • Ground cinnamon icon
    Ground cinnamon

    ¼ teaspoon (about 0.66 g)

  • Chicken stock icon
    Chicken stock

    1 ¼ cups (about 300 g)

  • Brown sugar icon
    Brown sugar

    1 tablespoon (about 12.15 g)

  • Tomato paste icon
    Tomato paste

    2 tablespoons (about 33 g)

  • Salt icon
    Salt

    1 tablespoon (about 18 g)

  • Heavy cream icon
    Heavy cream

    ¼ cup (about 79.2 g)

  • Cilantro icon
    Cilantro

    as needed

    METHOD


  • 1. Add onion, garlic clove, ginger and fresh chili to a clean food processor bowl
  • 2. Chop until well combined
  • 3. Heat sunflower oil to a clean large cast iron skillet
  • 4. Add chicken thighs to the large cast iron skillet
  • 5. Cook evenly until browned - high heat
  • 6. Transfer content of large cast iron skillet to plate
  • 7. Heat butter to the large cast iron skillet
  • 8. Transfer onion mixture to large cast iron skillet
  • 9. Cook until lightly browned
  • 10. Add cumin seeds, fennel seeds, cardamom pods, ground turmeric, paprika and ground cinnamon to the large cast iron skillet
  • 11. Cook until fragrant - 1 min
  • 12. Add chicken stock, brown sugar, tomato paste and salt to the large cast iron skillet
  • 13. Boil while stirring occasionally
  • 14. Transfer chicken to slow cooker bowl
  • 15. Transfer content of large cast iron skillet to slow cooker bowl and cover
  • 16. Cook in slow cooker - 6 hr, low heat
  • 17. Stir in heavy cream to the slow cooker bowl
  • 18. Sprinkle with slivered almonds
  • 19. Garnish with cilantro

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop