Slow Cooker Butter Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

5 cloves garlic (minced)

2 tablespoons fresh ginger (grated)

16-oz (450g) tomato sauce (or passata)

1 teaspoon ground cumin

2 teaspoons garam masala (click for recipe)

1 teaspoon smoked paprika

1 teaspoon ground turmeric

½ teaspoon chili powder

1 teaspoon salt

½ teaspoon granulated sugar (or honey)

2 lb (900g) chicken thighs

3 tablespoons unsalted butter (cut into small cubes)

½ cup (120ml) heavy whipping cream (double cream in the UK)

2 tablespoons fresh parsley, mint, or cilantro (for garnish)

Directions

To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.

Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.

Remove the chicken, and place on a cutting board to cool enough to be handled.

Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.

Cut the chicken into bite size pieces, and return to the sauce.

Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.

Nutrition

• Calories: 580 kcal
• Total Fat: 58 g
• Saturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 286 mg
• Sodium: 1369 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 40 g