Slow Cooker Indian Butter Chicken

Serves 6 in about 5 hours. The pot starts with tomato paste, then basmati rice.

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced fine
• 3-4 chicken breasts (boneless/skinless) or 6-8 thighs
• 8 tbsp butter, cut in slices
• 1 can coconut milk
• 1 (6 oz) can tomato paste
• Juice of 1/2 lime
• 6 cloves garlic, pressed or finely minced
• 1 tbsp sugar
• 1 ½ tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp cumin
• 1 ½ tsp kosher salt (or 1 tsp table salt)
• ½ tsp pepper
• 1 tsp coriander, ground
• 1 tsp turmeric, ground
• 1 tbsp paprika
• 1 tsp cardamom, ground
• ¼ tsp cayenne
• ½ cup heavy cream
• 4-6 cups cooked basmati rice

Method

1. Grease the crock with the coconut oil. Turn on the slow cooker to Low.
2. Stir in the onion and spread out in a single layer.
3. Set the chicken breasts on top of the onion.
4. Arrange the butter slices on and around the chicken. Set the lid on so it can start heating up.
5. In a medium sized bowl, add the coconut milk, tomato paste, lime juice, garlic, sugar, and ginger. gently whisk until the ingredients combine.
6. In a small bowl add the garam masala, cumin, salt, pepper, coriander, turmeric, paprika, cardamom, cayenne. Stir together.
7. Beat the spice mixture into the sauce until well combined.
8. Tip in the sauce mixture over the chicken, covering it entirely. Set the lid back on.
9. Simmer on Low for about 4 hours, just until chicken is done (165° F).
10. Lift out chicken breasts with tongs. Cut into cubes, or shred.
11. Mix the sauce mixture well and add the chicken back in to the crock.
12. Mix in the heavy cream.
13. Plate the butter chicken over hot basmati rice.

More slow cooker ideas are in the slow cooker collection.