Creamy, tangy, tomatoey and mildly spiced slow-cooker butter chicken is a beloved Indian dish that's easy to recreate at home.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 garlic cloves, peeled, thinly sliced
- 2 teaspoons garam masala
- 2 teaspoons red curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon ground ginger
- 2 tablespoons whole wheat flour
- 1 tablespoon olive oil
- 1 can (14 ounces) coconut milk
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- hot cooked rice
- optional: fresh cilantro leaves and naan bread
Instruction
- Heat a large saucepan over medium-high heat; add butter and onion. Cook and stir until onion is tender, 2-3 minutes. Add garlic, cook until fragrant, about 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper.
- Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.
- Cook, covered, on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.
