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Slow Cooker Chicken Makhani Recipe

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This recipe for Slow Cooker Chicken Makhani is from The Ruff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 tbsp butter
15 cardamom pods, sewn together
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can light coconut milk
1 can (6 oz) tomato paste
2 tbsp lemon juice
1 c plain Greek yogurt
cooked brown rice
Directions:
Directions:
Carefully sew together the cardamom pods using a needle and thread. You can also put them in a cheese cloth bundle, instead. Put chicken in slow cooker, and add onion, garlic, and all of the dry spices. Add butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked. Stir in plain yogurt 15 minutes before serving. Discard cardamom pods.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
4-8 hours
Personal Notes:
Personal Notes:
This is also known as "Indian Butter Chicken" and it's delicious.

 

 

 

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