Slow Cooker Indian Butter Chicken
Adapted from FoodTV Facebook Post
Equipment
- Slow Cooker
Ingredients
- 1 slice naan bread
- 1 red onion halved and thinly sliced
- 1 pound baby potatoes (red or yellow) cut in half
- 2 fresh serrano chili peppers sliced thin (remove seeds if you don't like heat)
- 1 bunch fresh cilantro separate tender stems from leaves
- 1-2 pounds chicken thighs skinless, bone-in
- 1 tablespoon garam masala
- 2 teaspoons kosher sea salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter cut into chunks
- 1 stick cinnamon substitute with 1/2 teaspoon ground if you don't have sticks
- 1 15 ounce can of tomato puree
- 1/2 cup heavy cream
Instructions
- Crumble one slice of naan and place in bottom of slow cooker
- Add the red onion, potatoes, serrano pepper and chopped cilantro stems.
- Arrange chicken thighs in a single layer over vegetables
- Sprinkle chicken thighs with garam masala, kosher salt and black pepper.
- Dot with butter. Add cinnamon stick.
- Pour tomato puree over the top.
- Cover and cook on low for 6 hours. Cooking too much longer will cause the potatoes to be overdone.
- Turn slow cooker off. Uncover and gently stir in heavy cream. Let sit for about 10 minutes for sauce to thicken.
- Serve chicken and sauce in shallow bowls. Top with chopped cilantro leaves, a slice of lime and wedges of warm naan bread.
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