Ok, so “the best” is a pretty high standard given I’ve been able to have a lot of butter chicken over the years – but this is it. What’s even better is it is dead simple to prepare and it’s a slow-cooker recipe so you’ll be able to walk away in the morning knowing you’ll return at meal time to a fantastic meal ready to serve in the 20 minutes or so that it takes to prep the rice and naan.
I usually do the little prep work that is required the night before put everything into the slow-cooker crock and then slide that into the fridge. Before I leave in the morning it’s as simple as putting the crock into the slow-cooker and turning it on low. That’s it, and that’s part of why I love it.
The prep the evening before is easy enough – and usually gets done while a show or video plays in the background. Cut up your chicken and onions and fry them up on medium heat until the onions are translucent. While you are doing this you can put the remaining ingredients into the slow cooker and mix and stir in the chicken, onions and butter when those are ready. If this is a night before prep then the whole slowcooker pot gets put into the fridge overnight – and pulled out in the morning to be put on low for the eight to ten hours that you are off working or living. It can also be prepared faster on the high setting which cuts the time just over half – to 5 to 6 hours.
The work is little but the results won’t betray that. Even picky eaters will be salivating at the prospect of this meal – and the leftovers the next day will make your classroom or office mates jealous.
Give it a try and you won’t be disappointed!
Click on the post title for the full recipe.