Slow Cooker Butter Chicken
Slow Cooker Butter Chicken
Ingredients
- 3 tbsp (30 g) unbleached all-purpose flour
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp curry powder
- 3 lb (1.3 kg) skinless, boneless chicken thighs, each cut into 4 pieces
- 1/2 cup (65 g) cashews
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tbsp chopped fresh ginger
- 2 tomatoes, seeded and diced
- 3/4 cup (180 ml) 35% heavy cream
- 2 tbsp (30 ml) tomato paste
- 3/4 cup (180 ml) plain Greek yogurt
- Cilantro leaves, to taste
- Salt and pepper
Instructions
- In the slow cooker, combine the flour and spices. Add the chicken and toss to coat with the flour mixture.
- In a small food processor or with a mortar and pestle, finely grind the cashews.
- Add the nuts and the remaining ingredients, except for the yogurt and cilantro, to the slow cooker. Season with salt and pepper. Cover and cook on Low for 4 hours. It can be maintained on Warm for up to 4 hours.
- When ready to serve, stir in the yogurt. Garnish with cilantro leaves. Serve with Indian-Style Pilaf and naan bread.
Slow Cooker Butter Chicken