Dinner
Crockpot Butter Chicken
4 servings
份量15 minutes
活動時間1 hour 45 minutes
總時間食材
Chicken: 2 lbs (900g) chicken thighs
Creaminess & Richness: ½ cup (120ml) heavy whipping cream, 3 tbsp unsalted butter (cubed)
Aromatics & Flavor Base: 5 cloves garlic (minced), 2 tbsp fresh ginger (grated)
Spices: 1 tsp ground turmeric, ½ tsp chili powder, 1 tsp salt, 2 tsp garam masala, 1 tsp smoked paprika, 1 tsp ground cumin
Tomato Base & Sweetness: 16 oz (450g) tomato sauce, ½ tsp sugar or honey
Garnish: Fresh parsley, mint, or cilantro
步驟
Start with the Sauce: In your slow cooker, mix together garlic, ginger, tomato sauce, all the spices, salt, and sugar. Stir well!
Add the Chicken: Place the chicken thighs in and coat thoroughly in the sauce. Scatter butter cubes on top for that rich flavor.
Cook: Cover and cook on HIGH for 1.5-2 hours, or LOW for 4-6 hours, until the chicken reaches 165°F internally.
Finish the Sauce: Remove the chicken, let it cool slightly, and stir in the heavy cream to make the sauce beautifully creamy.
Slice & Serve: Cut the chicken into bite-sized pieces, return to the sauce, and serve warm with basmati rice and naan. Garnish with parsley, mint, or cilantro for a fresh finish.
營養
每份大小
1
卡路里
538
總脂肪
28 g
飽和脂肪
10 g
不飽和脂肪
15 g
反式脂肪
0 g
膽固醇
121 mg
鈉
3020 mg
總碳水化合物
50 g
膳食纖維
11 g
總糖
32 g
蛋白質
24 g
4 servings
份量15 minutes
活動時間1 hour 45 minutes
總時間