Slow Cooker Indian Butter Chicken
Wonderful Indian comfort food, done in the slow cooker. Quick to prepare, easy clean up, and eat the leftovers all week long. This butter chicken recipe gets better as it sits for a few days.
- 2 cups strained (or crushed) tomatoes
- 4 Roma tomatoes diced
- 3 tbsp butter
- 2 medium onions roughly chopped
- 3 cloves garlic roughly chopped
- 2 tbsp fresh ginger chopped
- 2 tbsp brown sugar
- 2 tsp chili powder
- 3/4 tsp turmuric
- 3/4 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1 cup chicken broth
- 1/4 cup cashew butter
- 4 boneless-skinless chicken breasts cut into chunks
- 4 chicken thighs cut into chunks
- 1 cup plain Greek yogurt
In a slow cooker, combine strained tomatoes, roma tomatoes, onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmuric, cinnamon and cumin.
In a measuring cup or small bowl, whisk the chicken broth with the cashew butter and pour into the slow cooker.
Cover and cook on low for 5-8 hours.
Using an immersion blender, puree the sauce until smooth. Note: you can also use a blender, just puree in batches. Add the chicken to the sauce, and cook on high until the juices run clear when the chicken is pierced. About 25 minutes.
Stir in the Greek yogurt. Serve with your choice of rice. Garnish with cilantro.
Almond butter is a great substitute if you don't have cashew butter.
Basmati or brown rice goes great with this dish.
Check out my recipe for Indian Socca "flatbread." The flatbread is soft, and great to dip in the sauce. You can also serve with Naan bread.
This recipe gets better as the spices "marry together" with the chicken. I lvoe making it on a Sunday, then serving it for a weeknight meal. The leftovers are wonderful, and this freezes well.