Butter Chicken, But Hold The Butter

New York Times Photo

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you’re preparing pork or beef in the slow cooker, you’ll want to brown the meat first, but that’s not necessary with boneless cuts of chicken.

Make-ahead tip: I prep mine in the morning, but I aspire to be one of those people with a freezer full of slow-cooker meals in Ziploc bags. You could do that here.

Slow-Cooker Butter Chicken

Ingredients:

• 3 tablespoons vegetable oil

• 1 medium yellow onion, diced

Don't miss out on what's happening!

Stay in touch with breaking news, as it happens, conveniently in your email inbox. It's FREE!

Email Sign Up
By clicking to sign up, you agree to Star-Advertiser's and Google's Terms of Service and Privacy Policy. This form is protected by reCAPTCHA.

• 3 cloves garlic, finely chopped

• 3 tablespoons grated ginger

• 1 tablespoon garam masala

• 1 6-ounce can tomato paste

• 3/4 teaspoon kosher salt

• 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

• 1 teaspoon lime zest

• 1 tablespoon lime juice

• 1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)

• 1/2 cup chicken stock

• 1/4 cup cilantro leaves, for garnish (optional)

• Cooked basmati or jasmine rice, for serving

• Naan, for serving (optional)

Directions:

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Total time: About 5 hours, serves 4-6.

© 2025 The New York Times Company

See more:New York Times - Recipes

0 Comments
By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines. Having trouble with comments? Learn more here.
Please log in to comment