Slow-Cooker Indian Butter Chicken

By Cubby

Ingredients

• 3 pieces naan bread
• 1 red onion, halved and thinly sliced
• 1 pound baby red-skinned potatoes, halved or quartered if large
• 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
• 1 small bunch cilantro, leaves and tender stems separated, chopped
• 1 1/2 pounds skinless, boneless chicken thighs (about 6)
• 1 tablespoon garam masala
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into pieces
• 1 cinnamon stick
• 1 15 -ounce can tomato sauce
• 1/2 cup heavy cream
• Kosher salt

Details

Servings 4
Preparation time 25mins
Cooking time 445mins
Adapted from foodnetwork.com

Preparation

Step 1

Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. 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. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low,4 hours.

Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.