Slow Cooker Butter Chicken
Slow Cooker Butter Chicken
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Slow Cooker Butter Chicken

40 MIN
4 H
4 H



  1. In the slow cooker, combine the flour and spices. Add the chicken and toss to coat with the flour mixture.
  2. In a small food processor or with a mortar and pestle, finely grind the cashews.
  3. Add the nuts and the remaining ingredients, except for the yogurt and cilantro, to the slow cooker. Season with salt and pepper. Cover and cook on Low for 4 hours. It can be maintained on Warm for up to 4 hours.
  4. When ready to serve, stir in the yogurt. Garnish with cilantro leaves. Serve with Indian-Style Pilaf and naan bread.
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  1. Delicious!!!! I have yet to find a bad Ricardo recipe. He is my go to for everything

  2. Good recipe very creamy. On my second try as I didn’t use the jalapeño I am debating whether I should use it for more flavour or use more spices as I don’t want it too hot(spicy). Any comment is appreciated.

  3. Another hit from Ricardo - Merci beaucoup!! I added more onion and more ginger - also used 1/2 cup cream and 1/4 cup coconut milk. Everyone raved and several of my friends now have the recipe (and are finding other gems on the Ricardo site!).

  4. Perfect!!!! Though I made a couple of substitutions for diet preferences: coconut milk for the 35% cream and almonds for Cashews. I've also made this with a home made garam masala! Nice to come home to the smell of this! Kids love it too (with tuned down spices)! Merci Ricardo et l'équipe!

  5. Hi Janette! You can see other people's comments about the dish if you switch to the French version of the recipe! :)

  6. Would like to see reviews before trying the recipe. Reviews appear inaccessible

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.