Slow-Cooker Indian Butter Chicken
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • 3 pieces naan bread
  • 1 red onion, halved and thinly sliced
  • 1 pound baby red-skinned potatoes, halved or quartered if large
  • 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
  • 1 small bunch cilantro, leaves and tender stems separated, chopped
  • 1½ pounds skinless, boneless chicken thighs (about 6)
  • 1 tablespoon garam masala
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into pieces
  • 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
  1. 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.
  2. 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/