Healthier slow-cooker butter chicken from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 133) by Tieghan Gerard

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Notes about this recipe

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  • vegabond2016 on November 23, 2023

    I cooked this in my Instapot - I used saute mode first to cook the onions, garlic, ginger, and spices. Then added the chicken, coconut milk, etc. and set it on slow cooker mode on high for 5 hours. I used boneless chicken thighs instead of chicken breast - would recommend doing that as it results in much more tender juicy bites of chicken. Definitely will be adding this to my regular rotation.

  • Acarroll on January 18, 2023

    Didn't work for us. It somehow was too spicy (and we like spicy). There was also an overpowering floral note that I couldn't place - maybe something from the garam masala? Cardamom? I couldn't get through the leftovers, will not repeat.

  • averythingcooks on September 12, 2022

    This is a very simple but tasty version of butter chicken served over rice. I cut it in 1/2 but used around 12 oz of chicken - not a problem as there was a lot of sauce. We do prefer some heat in ours so I added diced fresno chilies (in place of using chili flakes as a finishing topper). To round out our dinner bowls, I stirred in frozen peas, steamed broccoli & sauteed sweet peppers at the end and as we are soap tasters, Thai basil went in as the fresh herb. This was a good choice for a busy day and a likely repeat.

  • Melissa_427 on November 25, 2021

    We really enjoy the results of this dish. We consistently substitute pheasant breasts with great success

  • DFarnham on January 12, 2021

    This is an easy, mid-week, busy-night dish. Indian meets Thai, but not as complicated if you are pressed for time. Definite repeat.

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