Slow Cooker Indian Butter Chicken



Slow Cooker Indian Butter Chicken Made With Spices You Already Have In Your Cabinet With All The Creamy Deep Flavors You’d Expect From Your Favorite Restaurant.

Slow Cooker Indian Butter Chicken is one of my favorite meals to make when I’m feeling nostalgic about culinary school. The recipe is a slow cooker version of one of the first ethnic dishes I learned to cook in culinary school.

INGREDIENTS
  • 1 cup plain yogurt
  • 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
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- ounce can tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1/4 cup chopped fresh cilantro
INSTRUCTIONS
  1. In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
  2. Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
  3. Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.

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