Slow Cooker Kashmiri Butter Chicken

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    7hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    254
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 Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    2 (280g)
  • Ginger icon
    Ginger
    1.5 inches (as needed)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Chicken thighs icon
    Chicken thighs
    8
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (2g)
  • Cardamom pods icon
    Cardamom pods
    4
  • Slivered almonds icon
    Slivered almonds
    as needed
  • Garlic clove icon
    Garlic clove
    3
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Butter icon
    Butter
    2 tbsp (28g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Paprika icon
    Paprika
    1 tsp (2g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ teaspoon (1g)
  • Chicken stock icon
    Chicken stock
    1.25 cups (300ml)
  • Brown sugar icon
    Brown sugar
    1 tbsp (12g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Salt icon
    Salt
    1 tbsp (about 18g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (79ml)
  • 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. 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 the slow cooker bowl
  18. Sprinkle with slivered almonds
  19. Garnish with cilantro
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