When you are trying to make butter chicken in the slow cooker, but mess up the ratio and end up making something familiar yet different then why not make some Wannabe Butter Chicken.

Originally, I planned on making butter chicken for my husband because it’s his favorite, because I tried a new technique I ended up making a chicken curry that less like butter chicken and more tangy, spicy, and nutty. Not all things go as planned, just make sure the new plan is just as good!

Wannabe Butter Chicken

Ingredients

For pre-marinade

• 3 chicken breast, cubed
• 1 lemon, juiced
• 1-2 tsp salt,
• 1 tsp chili powder

For marinade

• 2-3 tbs yogurt
• 1 tsp fenugreek leaves, crushed
• 1 1/2 tsp garam masala,
• 1 tsp turmeric
• 2 tsp ginger, minced
• 2 tsp garlic, minced
• 1 tbs olive oil

For Gravy

• 1 inch cinnamon stick
• 2-3 cardamon pods
• 4-5 whole cloves
• 1-2 bay leaves
• 1 tsp chili powder
• 1 tsp kashmiri chili powder (for color)
• 3/4 tsp sugar
• 1-2 tsp salt to taste
• 10-15 cashews
• 2 tbs milk
• 1 tbs coconut oil
• 1 can tomato
• 3-4 tbs cream
• 1 tsp kashmiri powder
• 1 tsp garam masala
• 1-2 tbs butter
• cilantro for garnish

Method

For Pre-marinade

1. Wash and drain cubed chicken
2. Season with salt, lemon juice, and chili powder and let marinate for 15-20 minutes

For marinade

1. In a mixing bowl mix yogurt, crushed fenugreek leaves, garam masala, turmeric, ginger, garlic, and olive oil
2. Mix yogurt mixture with chicken and marinade for at least 2 hours, overnight for best results.

For Gravy

1. Soak milk and cashews for 10-15 minutes
2. Transfer cashews and milk in a blender and blend until it becomes a smooth thin paste
3. Heat coconut oil and saute cardamom pods, cloves, cinnamon, bay, leaves until fragrant
4. Add can tomatoes and cook for 4-5 minutes
5. Add chili powder, kashmiri powder, sugar, and salt, mix well
6. Add marinated chicken breast (in my pictures I cooked chicken breast then added to the gravy, but for better results in a slow-cooker do not pre-cook the chicken.) and mix well
7. Add cashew paste and 1/2 cup water and mix well
8. Close lid and slow cook on low for 4 1/2 hours
9. Add cream, kashmiri powder, garam masala, and butter; mix well
10. Garnish with cilantro and enjoy with some rice!