Restaurant Style Butter Chicken in Slow Cooker
Restaurant Style Butter Chicken in Slow Cooker
| Ingredients |
|---|
| 1/4 Cup slivered almonds |
| 2 Tomatoes |
| 1 tsp garam masala |
| 1 tsp Chili Powder (or 1/2 tsp cayenne (add more if like spicy)) |
| 1 tsp Cumin Powder |
| 1 2-inch piece Ginger |
| 3 clove Garlic, peeled |
| 1/2 tsp Salt |
| 1/3 Cup non-fat Greek yogurt |
|
|
| 1 1/2 lb Chicken (boneless chicken thigh), cut into 2-3 inch cubes |
| 1/2 tsp garam masala |
| 2 tbsp Cilantro, chopped, for garnish |
| 1 tbsp Honey |
| 3 tbsp Heavy Cream (adjust per taste; I add up to 1/3 cup based on tartness of tomatoes) |
| 3 tbsp Unsalted Butter |
| 1/2 Cup Red Onion, sliced to thin halfmoon slices |
Instructions:
1. Marinade: In a food processor jar, add all the chicken marinade ingredients except yogurt, then process to make a fine puree. (if mixture is hard to blend, add 1 tbsp water)
2. Transfer marinade to a wide bowl, and mix in yogurt. Then add cubed chicken meat and coat into the marinade. Set aside for 15-20 minutes
3. Infuse Flavors: In meantime, heat 2 tbsp butter in a wide pan. Saute onion in butter on medium heat until soft and fragrant (2-3 minutes). Now, add remaining 1/2 tsp garam masala and continue saute for 1 more minute.
4. Transfer the marinated chicken with all marinade and remaining 1 tbsp butter and honey into the saute pan. Cook chicken in pan for 5 minutes on medium-high heat or until curry looks darker color.
5. Slow Cooker: Transfer everything in slow cooker with 1/4 cup water (or chicken stock for more flavor). Cook on high for 1.25 hours Or on slow for 3-4 hours.
6. Before serving, after the cooker timer is up, add heavy cream and mix well. Taste and adjust salt. Leave on warm until ready to serve.
Nutrition Facts
Serving Size:4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 |
||
| Total Fat 0 |
||
| Saturated Fat 0 |
||
| Total Carbohydrate 0 |
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| Dietary Fiber 0 |
||
| Sugars 0 |
||
| Protein 0 |
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