Slow Cooker Kashmiri Butter Chicken

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    7hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    926
based on 1 ratings

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 updated May 16, 2019

Ingredients

  • Onion icon
    Onion
    280g
  • Garlic clove icon
    Garlic clove
    18g
  • Ginger icon
    Ginger
    as needed
  • Fresh chili icon
    Fresh chili
    20g
  • Sunflower oil icon
    Sunflower oil
    15ml
  • Chicken thighs icon
    Chicken thighs
    760g
  • Butter icon
    Butter
    28g
  • Cumin seeds icon
    Cumin seeds
    2g
  • Fennel seeds icon
    Fennel seeds
    2g
  • Cardamom pods icon
    Cardamom pods
    8g
  • Ground turmeric icon
    Ground turmeric
    2g
  • Paprika icon
    Paprika
    2g
  • Ground cinnamon icon
    Ground cinnamon
    1g
  • Chicken stock icon
    Chicken stock
    300ml
  • Brown sugar icon
    Brown sugar
    12g
  • Tomato paste icon
    Tomato paste
    33g
  • Salt icon
    Salt
    18g
  • Heavy cream icon
    Heavy cream
    79ml
  • Slivered almonds icon
    Slivered almonds
    as needed
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Food processor bowl
  • kCook icon Plate
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside onion: quartered
  2. Prep and set aside ginger: peeled
  3. Prep and set aside fresh chili: seeded
  4. Prep and set aside chicken thighs: boned & skinned
  5. Prep and set aside cumin seeds: crushed
  6. Prep and set aside fennel seeds: crushed
  7. Prep and set aside cardamom pods: crushed
  8. Prep and set aside slivered almonds: toasted
  9. Get a clean food processor bowl
  10. Add prepared onion
  11. Add garlic clove
  12. Add prepared ginger
  13. Add prepared fresh chili
  14. Chop until well combined
  15. Get a clean large cast iron skillet
  16. Heat sunflower oil
  17. Add prepared chicken thighs
  18. Cook evenly until browned - high heat
  19. Transfer content of large cast iron skillet to plate
  20. Get large cast iron skillet
  21. Heat butter
  22. Transfer onion mixture to large cast iron skillet
  23. Cook until lightly browned
  24. Add prepared cumin seeds
  25. Add prepared fennel seeds
  26. Add prepared cardamom pods
  27. Add ground turmeric
  28. Add paprika
  29. Add ground cinnamon
  30. Cook until fragrant - 1 min
  31. Add chicken stock
  32. Add brown sugar
  33. Add tomato paste
  34. Add salt
  35. Boil while stirring occasionally
  36. Transfer chicken to slow cooker bowl
  37. Transfer content of large cast iron skillet to slow cooker bowl and cover
  38. Cook in slow cooker - 6 hr, low heat
  39. Stir in heavy cream
  40. Sprinkle with prepared slivered almonds
  41. Garnish with cilantro
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