Go Back

Slow Cooker Butter Chicken Lettuce Wraps

Author: Michelle De La Cerda
Print

Ingredients

  • 1/4 cup Greek yogurt
  • 1-28 oz can crushed tomatoes
  • 2 tbsp fresh lime juice (1 large lime)
  • 4-5 garlic cloves; minced/grated
  • 2 tsp ground ginger
  • 1 tbsp ground cumin
  • 3 tsp ground coriander
  • 1/2 tsp ground cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/3 tsp black pepper
  • 1 tsp salt +/- to taste
  • 1/4 cup heavy cream
  • 3 lbs boneless/skinless chicken thighs
  • 1/4 cup ghee or unsalted butter (1 stick)
  • 1/4 cup cilantro; chopped
  • Cooked basmati rice
  • Bib , butter, or Boston lettuce leaves; cleaned and trimmed

Instructions

  1. Whisk together the yogurt, tomatoes, lime juice, garlic, ginger, cumin, coriander, cayenne, cardamom, cloves, salt, pepper, cilantro, and heavy cream.
  2. Trim the chicken, taking care to remove any remaining skin, fat, or tendons still attached.
  3. Place the chicken in the slow cooker..
  4. Add the ghee or butter to the slow cooker.
  5. Pour the liquid over the chicken and mix in.
  6. Cover.
  7. Cook on high for 3 hours, or on low for 5.
  8. Once chicken is cooked, remove the chicken and place on a cutting board, allow it to rest for a couple of minutes before cutting.
  9. Remove any floating fat. Use paper towels, coffee filters, fat separator, or cheesecloth to get the fat out.
  10. Cube the chicken and return the slow cooker, reduce heat to keep warm.
  11. Layer the lettuce leaves with a kitchen tablespoon of rice and then a strained kitchen tablespoon of butter chicken.
  12. Reserve the extra sauce as a dip for the lettuce wraps.

Recipe Notes

To thicken sauce, the lid can be left askew during the last hour of cooking or once the chicken has been removed and the grease removed, up to 2 tbsp of tomato paste can be whisked in.

For best flavor, use Ghee. It has a deeper, richer, and nuttier flavor that is tasted throughout the dish.