| source | http://www.canadianliving.com/food/slow_cooker_butter_chicken.php |
| cookTime | 360 |
| prepTime | 20 |
Slow Cooker Butter Chicken #1
Ingredients
| 2 | diced onions |
| 3 | cloves of garlic, minced |
| 3 tbsp | butter |
| 2 tbsp | grated fresh ginger |
| 2 tbsp | packed brown sugar |
| 2 tsp | chili powder |
| 3/4 tsp | ground coriander |
| 3/4 tsp | ground turmeric |
| 1/2 tsp | ground cinnamon |
| 1/2 tsp | ground cumin |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1 | 796 mL can diced tomatoes |
| 1 | cup chicken broth |
| 1/4 cup | almond or cashew butter |
| 3 lbs | boneless, skinless chicken thighs, quartered |
| 1 cup | plain yogurt (*or substitute heavy or sour cream) |
| 2 tbsp | chopped fresh cilantro |
Directions
- Add onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper, and tomatoes to slow cooker.
- Whisk broth with cashew/almond butter. Pour into slow cooker with the other ingredients
- Cook on low for 5 to 8 hours
- Purée ingredients with an immersion blender.
- Add chicken, cook on high until chicken is cooked through and reaches a safe temperature; depending on the slow cooker, this could take anywhere from 45 minutes to 2 hours. Test the chicken’s temperature, especially if it’s your first time doing the recipe.
- Stir in yogurt.
- Optionally, sprinkle with fresh cilantro before serving.
Notes
- If your slow cooker takes substantially longer than 45 minutes to cook the chicken through on High, I’d be concerned about ever using it on Low with meat.