Posted in Eating

Slow-cooker Butter Chicken

Wednesdays meal: using our slow cooker for the first time. And making a 6th or 7th attempt at decent homemade Indian food. This one was a qualified success! Still not perfect but tasty, and not too hard to make. I made some adjustments, original recipe and photo credited to this expat blog.


  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1 lb. boneless skinless chicken breasts or tenderlion, cut into pieces
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp curry powder
  • 1 tsp cayenne pepper (use less if you have a low spice tolerance)
  • 1 tsp garam masala
  • 2 tsp tandoori masala
    • I used an additional tsp garam masala, as well as a bit of ginger, oinon powder, cumin, tumeric, and coriander, as a subsitute
  • 1 6 oz. can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 14 oz. can coconut milk
  • 1 cup plain yogurt 
    • I made mine without yogurt but it was a little tomato-y
  • salt to taste


  1. Melt butter and vegetable oil in a large skillet over medium heat. Stir in onion, garlic and chicken . Cook about 10 minutes, until onion is soft.
  2. Stir in curry powder, cayenne pepper, garam masala, tandoori masala (or alternate) and tomato paste and mix (the paste is thick, so try to get it evenly distributed)
  3. Pour into slow cooker and add tomato sauce, coconut milk and yogurt. Stir. Cook on medium-low 4-6 hours or low 6-8 hours.
  4. Serve over rice.