Slow Cooker Butter Chicken
Servings: 4 people
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Equipment
- Slow cooker
- Large saucepan
- Measuring cups + spoons
- Cutting board + sharp knife
- Whisk
- Immersion blender
Ingredients
- 2 Tbsp butter
- 1 onion chopped
- 2 tsp garam masala
- 2 tsp red curry powder
- ½ tsp chili powder
- 1 tsp ground ginger
- 2 Tbsp whole wheat flour
- 1 Tbsp olive oil
- 1 can coconut milk (14 oz)
- ¼ tsp pepper
- 3 lbs boneless skinless chicken breasts cut into 1-inch pieces
- hot cooked rice
- fresh cilantro leaves optional
- naan bread optional
Instructions
- Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder, and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper.
- Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.
- Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.