Slow Cooker Indian Butter Chicken

Ingredients

• 1 cup plain yogurt (for marinade)
• 1 tbsp lemon juice (for marinade)
• 2 tsp ground cumin (for marinade)
• 1 tsp cinnamon (for marinade)
• 1 tsp cayenne pepper (for marinade)
• 0.75 tsp coarse ground black pepper (for marinade)
• 1 tsp ground ginger (for marinade)
• 1 tsp kosher salt (for marinade)
• 3 chicken breasts (boneless skinless)
• 1 tbsp unsalted butter (for slow cooker base)
• 1 clove garlic (minced)
• 1 jalapeno (finely chopped)
• 2 tsp ground cumin (for sauce)
• 2 tsp paprika (for sauce)
• 1 tsp kosher salt (or to taste, for sauce)
• 8 oz tomato sauce (canned)
• 1 cup heavy cream
• 2 tbsp cornstarch (for thickening slurry)
• 1 tbsp water (for thickening slurry)
• 0.25 cup cilantro (fresh, chopped)

Steps

1. 1

   In a large ziploc bag the night before cooking, add the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, 1 teaspoon kosher salt, and the whole chicken breasts.

2. 2

   Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.

3. 3

   The next day, scrape off a majority of the marinade that is on the chicken and discard it.

4. 4

   Cut the chicken into 2-inch chunks.

5. 5

   Add the butter, minced garlic, and chopped jalapeno into the bottom of the slow cooker.

6. 6

   Add the chicken pieces on top of the aromatics in the slow cooker.

7. 7

   In a small bowl, combine the remaining 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce, and heavy cream; stir to combine.

8. 8

   Pour the sauce mixture over the chicken in the slow cooker.

9. 9

   Cover and cook on low for 4-5 hours.

10. 10

    In a small cup, stir the cornstarch into the one tablespoon of water to create a slurry. Stir and pour quickly into the slow cooker, as the cornstarch will settle quickly.

11. 11

    Stir the mixture into the slow cooker and cook for an additional 20 minutes on high to thicken.

12. 12

    Top with fresh chopped cilantro before serving.

Notes

If you prefer less heat, you can substitute the jalapeno for mild green chiles or roasted red peppers. If you need to cook this faster, you can cook on high for 2-3 hours, but ensure the chicken reaches an internal temperature of 165°F. Tomato sauce refers to standard American canned tomato sauce; if unavailable, you can use tomato puree or a 1:1 mixture of tomato paste and water.

Nutrition per serving

• main
• slow-cooker
• indian
• chicken
• dinner
• comfort food