Slow-Cooker Indian Butter Chicken

Our whole family loves this dish! It's so easy to make and the flavors are mm-mmm good. Serve over jasmine rice alongside peas or other veggie and enjoy!

Photo by Lee C.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

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 or use regular peppers, diced

  • 1

    small bunch cilantro, leaves and tender stems separated, chopped

  • 1 1/2

    pounds chicken thighs, skinless, boneless (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

Directions

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, 7 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.

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