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- 2 lbs boneless skinless chicken thighs - 1 can crushed tomatoes - 1 cup coconut cream - 1/4 cup unsalted butter For this dish, I suggest using chicken thighs. They stay juicy and tender during cooking. The crushed tomatoes bring warmth and sweetness. Coconut cream adds a rich and creamy texture. Butter rounds out the flavors and gives a smooth finish. - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon chili powder Spices are key for great taste. Garam masala adds warmth with its blend of spices. Cumin gives a nutty note. Turmeric brings color and earthiness. Adjust the chili powder for your spice level. You can make this dish mild or spicy based on your taste. - 1/4 cup fresh cilantro - Cooked basmati rice or naan bread Fresh cilantro adds brightness. It pairs well with the rich curry. Serve the butter chicken with basmati rice or naan bread. This makes a wonderful meal that everyone will enjoy. For the full recipe, check the details. Start by chopping one large onion. Cut it into small pieces. Mince four cloves of garlic and one tablespoon of fresh ginger. Place these in a bowl. Next, take your chicken thighs. Cut them into bite-sized pieces. This will help them cook evenly in the slow cooker. Now, it's time to layer your ingredients in the slow cooker. Begin with the onion, garlic, and ginger at the bottom. Add the chicken pieces on top of this mix. Pour in one can of crushed tomatoes and one cup of coconut cream. Now, add the butter, garam masala, ground cumin, turmeric, chili powder, and salt. Stir gently to ensure the chicken is coated with spices. This step is key to getting great flavor. Set the slow cooker to low for 6-8 hours or high for 3-4 hours. The chicken should be tender and fully cooked. You know it’s done when it shreds easily with a fork. Once cooked, stir the curry to blend all flavors. Check the seasoning and adjust if needed. Enjoy this dish over basmati rice or with naan bread. For the full recipe, refer to the section above. - Adjusting spice levels: Spice can make or break a dish. Start with one teaspoon of chili powder. Taste as you cook. If you like more heat, add more chili powder or a pinch of cayenne. For less spice, reduce the chili powder. You can also balance heat with a touch of sugar. - Adding additional ingredients for depth: To make your curry even richer, add a splash of lemon juice or a dollop of yogurt just before serving. These add tang and creaminess. You can also toss in peas or bell peppers for extra color and nutrition. - Best side dishes to complement the curry: Basmati rice is a classic choice. It soaks up the sauce well. Naan bread is also great for scooping up the curry. For a twist, serve with quinoa or cauliflower rice for a healthier option. - Presentation tips for an inviting dish: Serve the curry in a large, colorful bowl. Sprinkle fresh cilantro on top for a pop of green. A slice of lime on the side adds a nice touch. You can also use a small bowl for extra sauce to keep things neat. - Overcooking chicken: Chicken thighs are forgiving, but don't let them cook too long. If they fall apart, they may become dry. Keep an eye on the cooking time. Aim for that tender, juicy texture. - Inaccurate seasoning balance: Always taste your curry before serving. If it seems flat, it might need salt or a squeeze of lemon. Remember, seasoning can change as it cooks. Adjust as needed to get that perfect flavor. {{image_2}} You can change the protein in this dish. Shrimp or tofu works well. If you use shrimp, add it during the last 30 minutes of cooking. Tofu should be firm and cut into cubes. For a vegan version, swap chicken with chickpeas or lentils. Use coconut cream for richness and add extra spices to boost flavor. Explore regional spices to give this dish a new taste. Try adding cinnamon for warmth or cardamom for a sweet touch. Adjust spices based on local preferences. For example, some like it spicier, so you can add more chili powder. If you're in a region that loves herbs, fresh mint can add brightness. Leftovers can shine in other dishes. Use the butter chicken in wraps or over a salad. It can also top baked potatoes for a twist. Freezing portions is easy. Place them in airtight containers. This way, you can enjoy it later. Just thaw overnight in the fridge and reheat on the stove or in the microwave. To store leftovers, first let the curry cool. Then, transfer it to an airtight container. Make sure to cover the container tightly. This helps keep the flavors fresh. You can keep it in the fridge for up to four days. Always check for any off smells before using leftovers. If you want to freeze the curry, portion it into smaller containers. Leave some space at the top, as the curry expands when frozen. It will keep well in the freezer for up to three months. To thaw, move the container to the fridge overnight. You can also use the microwave to defrost it. When reheating, make sure it is heated all the way through. Leftover butter chicken is very versatile. You can serve it over rice or use it in wraps. Another fun idea is to make a curry pizza. Just spread some on pizza dough, add cheese, and bake. You can also mix it into pasta for a unique twist. There are many ways to enjoy your leftovers! For the full recipe, check the cooking instructions above. Butter chicken and chicken curry have different flavors. Butter chicken is creamy and rich. It uses lots of butter, cream, and spices. The sauce is smooth and slightly sweet. Chicken curry, on the other hand, can be spicy and has a thicker sauce. It uses a variety of spices that can make it bold and zesty. Authentic butter chicken comes from India, while chicken curry varies by region. Some recipes use coconut milk, while others may include yogurt or tomatoes. Each recipe tells a unique story of its culture. Yes, you can use frozen chicken for slow cooker butter chicken curry. Just remember to thaw it first. Place the chicken in the fridge overnight to thaw safely. If you forget, you can use the microwave for a quicker thaw. Cooking frozen chicken directly in the slow cooker can lead to uneven cooking. It may not reach a safe temperature in time. Always ensure your chicken is fully cooked before serving. If your curry is too runny, there are easy ways to thicken it. You can simmer it longer with the lid off to reduce the liquid. This method gives the flavors time to deepen. You can also use common thickening agents: - Cornstarch: Mix with water and stir it in. - Coconut milk: Add more for richness. - Mashed potatoes: Blend some in for a creamy texture. These tips can help you achieve the perfect consistency for your dish. Enjoy your meal! For the full recipe, check out the complete guide on slow cooker butter chicken curry. This blog post covered all you need to make a great slow cooker chicken curry. You learned about essential ingredients, easy steps, and tips for success. Each section aimed to help you create a tasty dish with ease. Remember, adjust the spices to your liking and experiment with different proteins or regions to personalize your meal. Enjoy your homemade curry and share it with others for a delightful experience!

Slow Cooker Butter Chicken Curry

Indulge in the rich flavors of Creamy Slow Cooker Butter Chicken Curry, a perfect dish for busy weeknights! This easy recipe features tender chicken thighs, aromatic spices, and creamy coconut sauce that pair beautifully with basmati rice or naan. Just throw in the ingredients and let your slow cooker do the work! Click to explore this mouthwatering recipe and bring a taste of India to your dinner table.
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Ingredients
  

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 can (14 oz) crushed tomatoes

1 cup coconut cream

1/4 cup unsalted butter

2 tablespoons garam masala

1 tablespoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust for spice preference)

Salt to taste

1/4 cup fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan bread (for serving)

Instructions
 

Place the chopped onions, minced garlic, and ginger at the bottom of the slow cooker.

    Add the chicken pieces on top of the onion mixture.

      Pour in the crushed tomatoes and coconut cream, then add the butter, garam masala, cumin, turmeric, chili powder, and salt.

        Stir gently to combine all ingredients, ensuring the chicken is well coated with the spices.

          Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.

            Once cooked, give the curry a good stir to blend all the flavors. Adjust seasoning if necessary.

              Serve hot over cooked basmati rice or with naan bread, and garnish with freshly chopped cilantro.

                Prep Time: 15 minutes | Total Time: 6-8 hours (cooking) | Servings: 6-8

                  - Presentation Tips: Serve in a large bowl or platter with a sprinkle of extra cilantro on top, and add slices of lime on the side for a fresh touch.