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Slow Cooker Butter Chicken with Rice Recipe


  • ½ cup cashews
  • tsp garam masala
  • tsp coriander
  • ½ tsp chili powder
  • 8 boneless skinless chicken thighs (or 1 1/2 lbs chicken breast)
  • 1 tsp sesame or peanut oil
  • ¼ cup butter, melted
  • Toasted cashew mixture
  • 2 tsp paprika
  • tsp prepared garlic
  • tsp prepared ginger
  • Pinch of cinnamon and cardamom powder
  • 1 small onion
  • ¾ cup chicken stock
  • ½ cup tomato paste
  • ½ cup yogurt (or sour cream)
  • 1 cup 1% milk
  • ¼ cup Half and Half cream (10% milk fat)
  • 2 Tbsp vinegar
  • 1 Tbsp sweet Thai chili sauce
  • ½ tsp salt (2 mL)
  • 2 celery stalks
  • 1 small red pepper
  • 1 English cucumber
  • 1 cup washed baby carrots
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp Mrs. Dash Italian Seasoning
  • 1 to 1 1/2 cups basmati rice


  1. Smash cashews with a hammer and add to large nonstick fry pan. Add spice, stir and brown nuts and spices until you see a little smoke. Immediately remove from heat. Transfer to a bowl and set aside. In the same pan, heat oil at med-high and sear chicken on both sides. Place in the bottom of a slow cooker.
  2. Add the following ingredients in this order: melted butter, the toasted cashew mixture, paprika, garlic, ginger and spices. Finely chop onion and add to pan as you cut.
  3. Add chicken stock, tomato paste and yogurt, then stir to combine. Stir in milk and cream.
  4. Add vinegar, chili sauce and salt. Stir then leave center crock in fridge overnight.
  5. Turn slow cooker on to low in the morning.
  6. When you are ready to serve, prepare rice.
  7. Wash and chop celery, pepper and cucumber. Place veggies in a medium size bowl.
  8. Toss with olive oil, balsamic vinegar and spice. Let stand in fridge.

Indian Butter Chicken Recipe

Who doesn’t love a hot serving of Indian Butter Chicken.  It’s a food that while keeping it’s ethnic roots, manages to transcend cultural barriers.  This is one of the best recipes for it that I have ever tasted.

Indian Butter Chicken RecipeIngredients

  • 2 tablespoons neutral flavored oil)
  • 1 lb. chicken breast or tenders
  • 2 yellow onions, roughly chopped
  • 3 tablespoons chopped ginger
  • 6 garlic cloves, crushed
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander, ground or seeds
  • 1 teaspoon cumin, ground or seeds
  • ¼ teaspoon fenugreek, ground or seeds
  • ¼ to 1 teaspoon chili powder
  • Seeds from 4 cardamom pods
  • 1 – 28-ounce can of crushed or diced tomatoes
  • 2 tablespoons butter
  • 2 tablespoons cream
  • 2-4 tablespoons brown sugar, to taste
  • Optional: 2 tablespoons plain yogurt
  • Sea salt, to taste


  1. Heat 1 tablespoon of the oil in a medium-sized frying pan over medium-high heat. Add the chicken breasts or tenders and cook, stirring frequently, until they are cooked through and no longer pink, about 12-15 minutes. Remove them from the pan and cut them into 1-inch chunks.
  2. While the chicken is cooking begin preparing the sauce. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
  3. Add all the spices all at once, or remove the pan from the heat for a moment while you add them. (garam masala, turmeric, coriander, cumin, fenugreek, chili powder and cardamom seeds) Let the spices cook for about one minute, or until they are quite fragrant. Add the tomatoes to the pan and scrape up any stuck on brown bits. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15 minutes.
  4. Carefully add the sauce to your blender and blend on high until it is very smooth. Add the sauce back to the pan and stir through the butter, cream and the optional yogurt.
  5. Serve with a side of basmati rice and Naan bread.

Naan Bread Recipe

Naan Bread RecipeIngredients

  • 1 tsp active dry yeast (5 ml)
  • 1 cup warm water (250 ml)
  • 2 Tbsp sugar (30 ml)
  • 1 tsp salt (5 ml)
  • 2 ½ cup flour (625 ml)
  • ½ cup butter, clarified or melted (125 ml)


  1. In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.
  2. Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
  3. Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
  4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.
  5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.