Count on your slow cooker to deliver this favorite Indian dish--savory Butter Chicken.
4 tablespoons unsalted butter
2 onions, thinly sliced
2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
1 2-inch piece fresh ginger, cut into 1/2-inch slices
4 cloves garlic, coarsely chopped
1/2 cup slivered almonds
1 cup plain yogurt (not nonfat)
2 teaspoons garam masala
1 teaspoon salt
1 15-oz. can diced tomatoes, drained
1/4 cup heavy cream
3 tablespoons chopped fresh cilantro, optional
How to Make It
Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.
This is delicious. So easy to make. We used Greek yogurt and good-quality garam masala. Next time I'll shorten the cooking time a bit; I think 5 hours might have been a little too long for our slow cooker. Will definitely make it again. I would give it 5 stars but it is not the most beautiful dish so I took a star off for that...We served it with steamed brown rice/peas.
I liked this dish a lot, and so did my husband who is a picky eater. It was very easy to do. I made it just as instructed except I used Greek yogurt instead of regular yogurt. I served it with a steamed brown rice that had some chopped fresh tomatoes and chopped spinach and some garlic in it. I will definitely make this again.
The masala completely overpowers this dish. It's all we could taste!! Without the masala, I think there were some nice flavors hidden underneath. I did not add cilantro. But did add some green pepper and mushroom. It was a bit time consuming also. This may be because I did not have presliced almonds. And because I chopped some fresh tomatoes instead of canned. I think the recipe would be good if the masala were omitted completely or reduced to 1/2 tsp. I may try making it again. But def put in less masala!!! It also didn't seem very buttery.