Slow-Cooker Butter Chicken

Name: Slow-Cooker Butter Chicken
Total time: 5 min
Ingredients: 3 tablespoons vegetable oil; 1 medium yellow onion, diced; 3 cloves garlic, finely chopped; 3 tablespoons grated ginger; 1 tablespoon garam masala; 1 6-ounce can tomato paste; 3/4 teaspoon kosher salt; 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces; 1 teaspoon lime zest; 1 tablespoon lime juice; 1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring); 1/2 cup chicken stock; 1/4 cup cilantro leaves, for garnish (optional); Cooked basmati or jasmine rice, for serving; Naan, for serving (optional)

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Total: 5 hours

Servings: 5

Author : Jennifer Steinhauer

basmati rice chicken coconut milk

Instructions

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Step 1

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

Step 2

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

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