Indian Slow Cooker Butter Chicken recipe
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Ingredients
- 1 cup Greek yogurt 2 tablespoons garam masala, divided 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 1 teaspoon ground ginger 1 teaspoon salt 3 boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup heavy cream 1 (8 ounce) can tomato sauce 3 cloves garlic, minced 1 jalapeno pepper, finely chopped 1 tablespoon butter 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon salt, or to taste 2 tablespoons cornstarch 1 tablespoon cold water, or more as needed ½ cup ketchup ¼ cup chopped fresh cilantro
Nutrition Info
- 476.6 caloriescarbohydrate: 24.2 gcholesterol: 146 mgfat: 33.3 gfiber: 3.5 gprotein: 23.9 gsaturatedFat: 18.8 gservingSize: -sodium: 1918 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Indian Slow Cooker Butter Chicken
Directions
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Whisk Greek yogurt, 1 tablespoon garam masala, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt together in a bowl and pour into a resealable plastic bag. Add chicken, and work the marinade into the chicken until it is coated. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour to overnight.
Transfer chicken and marinade to a slow cooker. Add heavy cream, tomato sauce, garlic, jalapeno pepper, remaining 1 tablespoon garam masala, butter, cumin, paprika, and salt, mix with a ladle to combine.
Cover and cook on Low for 5 hours, or on High for 3 hours, until chicken juices run clear.
Whisk cornstarch and cold water in a small bowl until completely combined, adding more water if necessary. Add to the slow cooker. Mix in ketchup. Cook on High for an additional 20 minutes. Serve with cilantro.