The Meal Planner


Oh my gosh, this is such a long overdue post!  I've been meaning to add this as well as update the terrible butter chicken photos I had before but it has truly taken me forever and a day to do it.  But now I have!  Yay me.

My Slow Cooker Butter Chicken recipe has become the second most popular recipe on my blog (coming in behind Slow Cooker Tikka Masala).  I think the reason is that it's so easy to just chuck everything into the crockpot and be done with it and the other reason is that its so dang delicious!

But what happens when the slow cooker no longer becomes convenient?  What if you plan on making this recipe for dinner or for company and you forget to get it in the slow cooker in the morning? (Not that I've done this a dozen times or anything). Nope, there's no reason to make something else, just cook it on the stove top!

I find myself using this method quite a lot since I sometimes forget to get my act together and get it in the slow cooker in the morning.  This will take an hour or two to simmer as opposed to 4-8 hours in the crockpot, so if you find yourself short on time, try this.  

Recipe adapted from Lisa Kremer 

Serves 4

2 tbsp butter
2 tbsp oil

1 lb boneless chicken thighs cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
15 green cardamom pods (strung together with needle and thread or put in cheese cloth.  Can also substitute 2 tsp ground cardamom)
2 tsp curry powder
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala
1 tsp garam masala
1 tbsp curry paste (I like Patak’s mild curry paste)
1 400ml can coconut milk
1 5.5 fl oz can of tomato paste
1 cup plain yogurt (optional)
Salt to taste

In a large frying pan over medium high heat add the butter, oil, chicken, onions and garlic.  Season with salt and pepper and saute for about 5 minutes or until the onions are translucent and the chicken has a bit of color on it.  Add the cardamom, curry powder, tandoori masala,  and garam masala and cook the spices until fragrant about 1 minute.  Add the curry paste and cook for another 30 seconds to a minute.  Add the coconut milk and tomato paste and stir well to combine.  Let come up to a boil and then turn heat down to low and cover with a lid (the large frying pan I use doesn't have a lid, so I cover with tinfoil).  Simmer for 1-2 hours (longer is better), stirring occasionally.  Season well with salt and stir in plain yogurt if using.  Serve over basmati rice with naan bread and garnish with cilantro if desired.  



This is just as good as the original and I love that if I forget to put it in the slow cooker we can still eat it for supper that night.  I wrote in this recipe that the yogurt is optional because recently I have found myself not adding it.  I leave it out when I make it for vegan friends and don't really miss it, so I started doing the same when I make it on the stove top. I actually find that the spices and flavors are more potent and the yogurt mellows them out (which is a good trick if you made it a bit too spicy :)  

If you are looking for ideas for where to find these spices, curry pastes and masalas, or you want to know if you can sub cream instead of coconut milk, etc, check the Results section of the original post where I put the answers to a lot of frequently asked questions.

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14 Responses
  1. Wow nice recipe. I like to try this eat with noodles. I think it be a tasty.

  2. Anonymous Says:

    I read a lot of blogs...but never comment. However, I just had to comment on THIS recipe. I stumbled upon it quite awhile ago and have made it several times. It is simply fantastic! I have to keep myself from eating the whole thing myself! Last week, I adapted it to the stovetop with wonderful results too. Thank you for such a wonderful introduction to Indian food!

  3. A delicious recipe to have it with a good fried nice and hope it would be tasty.

  4. Kellie Says:

    I make your slow cooker butter chicken all the time. It's fantastic! Do you think I could dump all the ingredients in a bag and freeze it, then dump it in the slowcooker on the day I plan to eat it? I'm assuming I could, I believe all the ingredients would freeze well. I have company coming on a busy week so I'm trying to prep as much as I can.

  5. Anonymous - wow, thank you so much! I'm glad you've been enjoying it so much!

    Kellie - I've definitely thought about doing that I just haven't tried it yet. My thought would be that the texture of yogurt wouldn't be great after freezing it, so I would leave that out. Just stir it into your curry after it has cooked. Let me know how it goes, I've always wanted to try it!

  6. This looks nice i do like my curry's, will give this a go and leave comment.

  7. Yummy.. What a delicious food. I try this in today. Because I like to eat chicken.

  8. Looks really appetizing, may try and cook this this weekend.

  9. Yummy. What a wonderful recipe to have it with butter nane. Thanks for the recipe.

  10. It was delicious. I felt as if I treated my self with a nice meal from a posh Indian Restaurant. The taste was just right.

  11. Attractive dishes and I hope it might be very tasty.. Thanks for sharing the recipes…

  12. Look spicy :)
    I love spicy food yeah

  13. This looks nice i do like my curry's, will give this a go and leave comment.

  14. Anonymous Says:

    I am going to make this for my fiancé next wednesday, im so glad i found this recipe thats actually accurate enough to follow without being lost, i like your attention to detail, keep it up and ill post how it goes!