Kitchen notes · a little help before you start
Slow Cooker Butter Chicken
Slow Cooker Butter Chicken brings together onion, ginger, and garam masala. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 255 min
- Total
- 270 min
- Original yield
- Serves 4
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
3. Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add onion and cook until tender, about 5 minutes.
Ginger
Look at how this ingredient comes into the method: Place onions in a slow cooker with garlic, ginger, spices, crushed tomatoes, tomato paste, lemon zest and 1 cup of the heavy cream.
Garam masala
Look at how this ingredient comes into the method: Heat butter over medium heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Slow Cooker Butter Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Sprinkle with cilantro and serve over basmati rice. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker. Read the first preparation step before you get going: Heat butter over medium heat.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Add onion and cook until tender, about 5 minutes.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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