SLOW COOKER BUTTER CHICKEN - AN INDIAN CLASSIC MADE EASY
INGREDIENTS
1 Tbsp olive oil
4 cloves garlic crushed
1 onion diced
1 14-ounce can light coconut milk
1 6-ounce can tomato paste
2 Tbsp flour
2 tsp garam masala
1 tsp curry powder
1/2 tsp chili powder or more, to taste
1/2 tsp ginger powder or 1 1/2 tsp fresh ginger, minced
Kosher salt and freshly ground black pepper to taste
2 pounds boneless skinless chicken breasts or thighs, cut into 2-inch pieces
4 Tbsp chopped fresh cilantro leaves
4 cloves garlic crushed
1 onion diced
1 14-ounce can light coconut milk
1 6-ounce can tomato paste
2 Tbsp flour
2 tsp garam masala
1 tsp curry powder
1/2 tsp chili powder or more, to taste
1/2 tsp ginger powder or 1 1/2 tsp fresh ginger, minced
Kosher salt and freshly ground black pepper to taste
2 pounds boneless skinless chicken breasts or thighs, cut into 2-inch pieces
4 Tbsp chopped fresh cilantro leaves
INSTRUCTIONS
- Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and sauté until onions become translucent, about 2-3 minutes.
- Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Place chicken into a slow cooker. Cover with sauce mixture. Cover and cook on low heat for 5 hours.
- Serve garnished with chopped, fresh cilantro.