Slow-Cooker Butter Chicken
3 tablespoons butter
1 tablespoon vegetable oil
3 lb boneless skinless chicken thighs, cut into 2-inch pieces
1 medium yellow onion, diced
5 cloves garlic, finely chopped
3 tablespoons finely chopped peeled ginger-root
2 tablespoons garam masala
1/4 cup canned organic tomato paste
3/4 teaspoon salt
1/2 cup chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1/4 cup cilantro leaves, stems removed
Spray 4-quart slow cooker with cooking spray.
In a 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using a slotted spoon, transfer to a slow cooker. Repeat with the remaining half of the chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and ginger-root; cook and stir for 2 minutes. Add garam masala; cook for 30 seconds. Add tomato paste and salt; cook and stir for 2 minutes. Add chicken broth, and scrape the bottom of the skillet with a wooden spoon. Transfer to a slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At the last 30 minutes of cooking, stir in whipping cream.
Transfer to serving dish, and garnish with cilantro leaves.
Garam masala is a blend of spices often used in Indian cooking. The blend typically contains black pepper, cloves, cinnamon, cardamom, bay leaves and nutmeg.
Brown Basmati rice makes a lovely accompaniment to this dish.
Calories: 480 Carbs: 9g Sodium: 481mg Fiber: 4g