Slow-Cooker Butter Chicken Recipe

Name: Slow-Cooker Butter Chicken
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8 servings
Ingredients: 3 tablespoons butter; 1 tablespoon vegetable oil; 3 lb (750 g) boneless skinless chicken thighs, cut into 2-inch pieces; 1 medium yellow onion, diced; 5 cloves garlic, finely chopped; 3 tablespoons finely chopped peeled gingerroot; 2 tablespoons garam masala; 1/4 cup canned tomato paste; 3/4 teaspoon salt; 1/2 cup chicken stock or broth (from 900 mL carton); 1/2 cup heavy whipping cream; 1/4 cup cilantro leaves, stems removed

Ingredients

3 tablespoons butter
1 tablespoon vegetable oil
3 lb (750 g) boneless skinless chicken thighs, cut into 2-inch pieces
1 medium yellow onion, diced
5 cloves garlic, finely chopped
3 tablespoons finely chopped peeled gingerroot
2 tablespoons garam masala
1/4 cup canned tomato paste
3/4 teaspoon salt
1/2 cup chicken stock or broth (from 900 mL carton)
1/2 cup heavy whipping cream
1/4 cup cilantro leaves, stems removed

PREP TIME 30m	COOK TIME 5h	TOTAL TIME 5h30m
YIELD 8 servings

Instructions

Spray 4-quart slow cooker with cooking spray.
In 10-inch skillet, heat butter and oil over medium-high heat.
Add half of the chicken and cook, turning once, until browned, about 5 minutes.
Using slotted spoon, transfer to slow cooker.
Repeat with remaining half of chicken.
Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes.
Add garlic and gingerroot; cook and stir 2 minutes.
Add garam masala; cook 30 seconds.
Add tomato paste and salt; cook and stir 2 minutes.
Add chicken stock, and scrape bottom of skillet with wooden spoon.
Transfer to slow cooker.
Cover and cook on Low heat setting 5 to 6 hours.
At last 30 minutes of cooking, stir in whipping cream.
Transfer to serving dish, and garnish with cilantro leaves.
Serve over rice, if desired.