Butter Chicken (murgh makhani) is one of those staple Indian dishes that everyone seems to love. I like to substitute squirrel for the chicken to give ours a wild game twist. The beauty of this recipe is that everything goes into the slow cooker. Turn it on low and head out for the day and you will have a tasty meal waiting when you get home.

Image: butter_squirrel_7

This squirrel version of an Indian food favorite is easy to make in the slow cooker. Images by author

The dish is creamy and comforting, with just the right amount of spice. Since it slow cooks, even tough old fox squirrels come out fork tender and falling off the bone. Serve this one over rice and with some naan bread for a full meal.

Image: butter_squirrel_1

This one has just enough spice to appeal to everyone and a classic Indian flavor.

You probably have most of the ingredients in your cupboard already. Unless you cook a lot of Indian dishes, you might need some garam masala spice blend. You can find it in the international or spice section of most grocery stores.

Don’t Miss: 19 GOOD WAYS TO COOK A SQUIRREL

To the slow cooker, add ginger, garlic, tomato sauce, spices, salt, and sugar.

Image: butter_squirrel_2

Add the sauce ingredients, minus the heavy cream, to the slow cooker.

Give everything a good stir, then add the squirrel sections. Give everything another gentle stir to cover the meat with the sauce. Top everything with the butter.

Image: butter_squirrel_3

Nestle the squirrel down into the sauce and cook on low.

Cover and turn the slow cooker to low and cook for 6-8 hours or on high for 3-4 or until the squirrel is tender. Just before you are ready to eat, cook some basmati rice and heat some naan bread. Carefully spoon out the squirrel pieces and move them to a cutting board or platter to cool slightly. Add the heavy cream to the slow cooker and whisk to blend.

Image: butter_squirrel_4

Remove the cooked squirrel and add the heavy cream, stirring to blend.

Once the squirrel is cool enough to handle, pick the meat from the bones.

Image: butter_squirrel_5

Remove the bones from the cooked squirrel.

Return the boneless meat to the slow cooker and discard the bones. Stir gently to blend the squirrel back into the sauce.

Image: butter_squirrel_6

Return the boneless squirrel meat to the sauce and stir to blend.

To plate, spoon the sauce over basmati rice. Garnish with fresh parsley and serve with naan bread for dipping.

Don’t Miss: HOW TO BUILD A PRECISION SQUIRREL RIFLE