1 cinnamon stick (*TAC note: If your stick is more than 2 inches long, cut it down to avoid a predominantly cinnamon flavor)
1 15 -ounce can tomato sauce
½ cup heavy cream
Kosher salt
Instructions
Crumble ½ piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, ¾ teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.
Nutrition Information
Calories: 790 Fat: 44 g Saturated fat: 22 g Carbohydrates: 57 g Sodium: 1,130 mg Fiber: 7 g Protein: 43 g Cholesterol: 210 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/slow-cooker-indian-butter-chicken/