Around the World in 12 Dishes: India: Slow Cooker Butter Chicken

This month we landed in India to explore the culture and food of this country.  I personally love the food, so I decided to have the kids help me make a recipe, that I found on Pinterest, and have been wanting to make for a few months.  I didn’t have high expectations for them wanting to try the recipe because they don’t really care for foods with spice.  However, it was fun exploring different spices with them that we’ve never used in our cooking before.  And it was also their first time making a dish in a crock pot.


  • -4-6 boneless chicken thighs cut into bite-sized pieces
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp oil
  • 15 green cardamom pods  strung together with needle and thread
  • 2 tsp curry powder
  • 1 tbsp curry paste
  • 1 tsp cayenne powder (this is optional, since it will make this dish hotter…we chose to omit it)
  • 2 tsp tandoori masala
  • 1 tsp garam masala
  • 1 can coconut milk
  • 1 cup plain yogurt
  • 1 5.5 fl oz can of tomato paste
  • Salt to taste


Add 3 cloves of minced garlic, 2 tbs butter, 2 tbs oil, 1 onion diced and 4-6 chicken thighs cut into bite-sized pieces to a pan.

Stir fry on medium heat until the chicken has some color and the onion is translucent.  (The directions says to add it to the crock pot.   But because I have my kids helping me, I decided to add it after my kids were done adding the other ingredients…so we set this aside).

In your crock pot, add 2 tsp curry powder, 1 tsp cayenne powder (we did not use this)
2 tsp tandoori masala and 1 tsp garam masala.

Also add 1 tbsp curry paste (this is the brand we used)

Then open a can of coconut milk.

and add that to the crock pot too.

Next add 1 cup plain yogurt and one 5.5 fl oz can of tomato paste

Finally we strung 15 green cardamom pods together and placed them in the crock pot.  The website, Meal Planning 101, also recommended putting them in a cheese cloth if you don’t want to string them together.  And then add salt to taste.  Add the chicken mixture to the crockpot, mix gently and then cook on high heat 4-6 hours or low heat 6-8 hours.

We ate our butter chicken with basmati rice and warm naan bread.  As expected, my daughter wouldn’t even try it but loved eating the naan.  My son however surprised me and started scooping up the basmati rice and butter chicken into his naan.

And then he folded it up like a taco and ate most of it.  While it was cooking he told me it smelled so good, however he said it was still on the spicy side for him. But my husband and I enjoyed this dish. 😉

Please check out our partner blogs and their India ideas: Adventures In Mommydom, Creative Family Fun, Glittering Muffins, Juggling with Kids, Kitchen Counter Chronicles, Make, Do & Friends, Mermaids’ Makings, Mom 2 Posh Little Divas, Mummymummymum, Rainy Day Mum, Red Ted Art and The Educators’ Spin On It!
If you do this, we’d LOVE to see a photo of it. Email it to us or post it on our Facebook page. We’d love to do a Facebook album, a Pinterest board and a page of your creations 🙂
Please link up your Indian dish and/or craft in our linky below, we would love to see it!