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Classic Indian recipe made really easy with a slow cooker. Ketchup adds sweetness and color to the butter chicken.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk Greek yogurt, 1 tablespoon garam masala, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt together in a bowl and pour into a resealable plastic bag. Add chicken, and work the marinade into the chicken until it is coated. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour to overnight.

  • Transfer chicken and marinade to a slow cooker. Add heavy cream, tomato sauce, garlic, jalapeno pepper, remaining 1 tablespoon garam masala, butter, cumin, paprika, and salt; mix with a ladle to combine.

  • Cover and cook on Low for 5 hours, or on High for 3 hours, until chicken juices run clear.

  • Whisk cornstarch and cold water in a small bowl until completely combined, adding more water if necessary. Add to the slow cooker. Mix in ketchup. Cook on High for an additional 20 minutes. Serve with cilantro.

Cook's Note:

For more heat, you can substitute cayenne pepper for paprika.

Nutrition Facts

476.6 calories; 23.9 g protein; 24.2 g carbohydrates; 146 mg cholesterol; 1918 mg sodium. Full Nutrition