SLOW COOKER INDIAN BUTTER CHICKEN

  SLOW COOKER INDIAN BUTTER CHICKEN

 

INGREDIENTS:

·        1 cup basmati rice

·        1/2 cup chicken stock

·        1 (6-ounce) can tomato paste

·        2 teaspoons yellow curry powder

·        1 teaspoon garam masala

·        1 teaspoon ground turmeric

·        1 teaspoon kosher salt

·        1/2 teaspoon freshly ground black pepper

·        2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

·        1 sweet onion, diced

·        3 Tbsp butter

·        3 cloves garlic, minced

·        1 tablespoon freshly grated ginger

·        1/2 cup heavy cream

·        2 tablespoons freshly squeezed lime juice

·        2 tablespoons light brown sugar

DIRECTIONS:

1.      In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2.     In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

3.      In medium skillet, cook onion in butter until translucent.

4.     Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

5.     Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

6.     Serve immediately with rice and garlic naan.