How To Make Recipe: Slow Cooker Butter Chicken

You can find pretty much every kind of food in San Salvador: American, Chinese, Mexican, Vietnamese. Some of it is “good for El Salvador,” and some of it is good, period. There is a new(ish) Indian restaurant in San Salvador, Swagat El Salvador, which has delicious cuisine prepared by Indian chefs. It could compete against any Indian restaurant in DC.

How To Make Recipe: Slow Cooker Butter Chicken

How To Make Recipe: Slow Cooker Butter Chicken
How To Make Recipe: Slow Cooker Butter Chicken


  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1 lb. boneless skinless chicken thighs or breasts, cut into pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tsp curry powder
  • 1/2 tsp cayenne pepper (I used 1 full teaspoon and found it was a bit too spicy)
  • 1 tsp garam masala
  • 2 tsp tandoori masala
  • 1 6 oz. can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 14 oz. can coconut milk
  • 1 cup plain yogurt + a couple dollops for garnish
  • salt to taste
  • cilantro to garnish


  1. Melt butter and vegetable oil in a large skillet over medium heat. Stir in onion, garlic and chicken (I used chicken thighs but I think chicken breast would be healthier and just as good given that it has to stew in the sauce for so long). Cook about 10 minutes, until onion is soft.
  2. Stir in curry powder, cayenne pepper, garam masala, tandoori masala and tomato paste and mix until smooth, just a couple minutes.
  3. Pour into slow cooker and add tomato sauce, coconut milk and yogurt. Stir. Cook on medium-low 4-6 hours or low 6-8 hours. (I originally had mine on the low 8-hour setting but my Crock Pot gets pretty hot so after about two hours I reduced it to the 10-hour setting. In total it cooked for about 5 hours and then I set it to warm while I prepared some rice and a vegetable side dish.)
  4. Serve over rice.

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