Slow Cooker Indian Butter Chicken — Cindy Kurth

Prep: 20 minutes

Cook time: 5 hours

Slow Cooker Indian butter chicken made with spices you already have in your cabinet with all the creamy deep flavors you’d expect from a restaurant

Ingredients:

• 1 cup plain yougurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3/4 teaspoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 boneless skinless chicken breasts cut into 1 inch cubes (keep whole until directed to cut up)

Sauce:

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt (or to taste)
• 1 8 oz can tomato sauce
• 1 cup heavy cream
• 2 tablespoons corn startch
• 1 tablespoon water
• 1/4 cup fresh chopped cilantro

Directions:

• In a large ziploc bag the night before cooking, add the yougurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt, and whole chicken breasts.
  
• Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
  
• Scrape off a majority of the marinade that is on the chicken and discard it. You’ll have plenty of hte second sauce to keep the food moist and provide enough sauce
  
• Cut the chicken into 1-2 inch cubes
  
• When you’re ready to cook the chicken, add the butter, garlic, and jalapeno to the bottom of the slow cooker. Place the chicken on next.
  
• In a small bowl, add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce, and heavy cream. Stir to combine.
  
• Pour the sauce over the chicken, cover, and cook on low for 4-5 hours.
  
• Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir. You’ll want to stir quickly as you pour since you’re using more cornstarch then water and it will settle quickly.
  
• Cook an additional 20 minutes on high.
  
• Top with cilantro before serving.