2017-09-30 23-26-25.png

Contact Author
Slow Cooker Butter Chicken

2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
1 onion, finely chopped
6 Barbismoked™ Coconut and GingerSmokedGarlic™ cloves, finely chopped
1 1-inch piece fresh ginger, peeled and finely chopped
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
4 tablespoons unsalted butter, cut into pieces
1 6-ounce jar tomato paste
1 13.5-ounce can full fat coconut milk
3 tablespoons plain full fat Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 1/2 cups sweet peas (thawed if frozen or blanched if fresh)
cooked basmati rice, for serving


Toppings (optional)
  • chopped fresh cilantro
  • toasted coconut flakes
  • toasted slivered almonds


For the curry
  1. Cut the chicken into 2-inch chunks. Fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine.
  2. Add in the butter, tomato paste, and coconut milk. Mix again.
  3. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork.
  4. Before serving, stir in the Greek yogurt, lemon juice, and peas. Allow everything to heat through, then serve the butter chicken over a bed of basmati rice.
  5. Top with cilantro, toasted coconut, and toasted slivered almonds, if desired.


Based on a Recipe by Food Republic