Slow-Cooker Indian Butter Chicken
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Garam Masala1 cup
Heavy CreamDirections:
1
Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker
2
Add the red onion, potatoes, chile and cilantro stems
3
Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper
4
Dot with the butter and add the cinnamon stick
5
Pour the tomato sauce over the top
6
Cover and cook on low, 7 hours
7
Uncover and switch to the warm setting or turn off
8
Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes
9
Stir in the cilantro leaves and season with salt
10
Serve with the remaining naan
11
Photograph by Ryan Dausch