Crockpot Butter Paneer Chicken Curry

Submitted by: gabe on April 14, 2020


4 chicken thighs, boneless
5 oz. Paneer packet
1/2 cup tomatoes, finely crushed
1/2 cup heavy cream
3 tbsp butter
1tbsp olive oil
2 cloves garlic, chopped
1 tsp curry powder
1/2 teaspoon chili flake
5 sprigs cilantro, chopped
1 cup water
salt and pepper to taste


  1. Rub chicken thighs with olive oil, salt and pepper to taste.
  2. Slice Paneer into pieces and set aside
  3. Pour butter into the crockpot
  4. Add garlic, crushed tomatoes, sliced paneer, cup of water
  5. Add heavy whipping cream
  6. Place chicken in the crockpot, add curry powder and chili flakes. Mix well.
  7. Cook for 4 hours on low
  8. Serve warm, garnished with cilantro


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