Crockpot Butter Chicken
, Serves 6
Slow-cooker chicken thighs in a spiced tomato sauce, blended smooth and enriched with butter and cream.
| 1 tbsp melted coconut oil (or olive oil) | Sauté onion, garlic & ginger 3–6 min | Stir in spices 1–3 min | Add tomatoes, cool slightly | Add chicken to slow cooker, stir | Cook high 2 1/2–4 hr / low 4–6 hr | Remove & chop chicken, blend sauce | Stir in butter & cream | Return chicken, add cilantro | Serve hot with rice & naan |
| 1 large yellow onion, finely diced (225 g) | |||||||||
| 1 tbsp ginger paste | |||||||||
| 1 tbsp minced garlic | |||||||||
| 1 1/4 tsp smoked paprika | |||||||||
| 1 1/4 tsp ground cumin | |||||||||
| 1 1/4 tsp ground turmeric | |||||||||
| 1 1/4 tsp salt | |||||||||
| 2 1/4 tsp garam masala | |||||||||
| 1/8 tsp red pepper flakes (optional) | |||||||||
| 1 tsp sugar (optional) | |||||||||
| 1 can (410 g) diced tomatoes | |||||||||
| 900 g boneless skinless chicken thighs | |||||||||
| 115 g unsalted butter, sliced | |||||||||
| 120 ml heavy cream | |||||||||
| 20 g chopped cilantro (optional) | |||||||||
| Naan, warmed, for serving | |||||||||
| Cooked rice, for serving |
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