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Slow Cooker Butter Chicken
Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Portions 4
Preparation Time
Cooking Time

Ingredients

1 bag Arctic Gardens slowcooker vegetables

1 box (1 1/3 lb / 600 g) Indian butter chicken from Flamingo Quisine

½ cup (125 ml) 35% cream or 15% cooking cream

Salt and freshly ground pepper

¼ cup (60 ml) freshly chopped cilantro

Preparation

1- Remove the tray of chicken from the box. Run the aluminum try under cold water to unstick the frozen chicken and sauce like a cube of ice. Remove the plastic wrap and transfer to the slowcooker.

2- Pour the cream onto the chicken and add the vegetables.

3- Cover and turn on the slowcooker to high heat for 4 hours or at low heat for 6 hours. If possible, stir halfway during cooking to separate the pieces of chicken and distribute the sauce.

Oven preparation:

4- Preheat the oven to 450o F (230o C).

5- Remove the tray of chicken from the box. Run the aluminum try under cold water to unstick the frozen chicken and sauce like a cube of ice. Remove the plastic wrap and transfer to the lasagna pan.

6- Pour the cream onto the chicken and add the vegetables.

7- Add the vegetables and cover with aluminum foil. Cook in the oven for 50 minutes to an hour or until the chicken is completely cooked and the rice is tender.  Stir halfway during cooking to separate the pieces of chicken and distribute the sauce.

8- Stir and correct the seasoning if needed.

9- Portion equally onto the plates, top with cilantro and serve with hot naan bread. 

 

 

Nutrition Facts (per serving):

Calories: 265

Protein:  24 g

Fat:    9 g

Carbohydrate:  24 g

Fibre:   5 g

Sodium: 690 mg

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