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 a restaurant.

SLOW COOKER INDIAN BUTTER CHICKEN

INGREDIENTS
  1. 1 cup plain yogurt
  2. 1 tablespoon lemon juice
  3. 2 teaspoons ground cumin
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon cayenne pepper
  6. 3/4 teaspoons black pepper
  7. 1 teaspoon ground ginger
  8. 1 teaspoon salt
  9. 3 boneless skinless chicken breasts
SAUCE
  1. 1 tablespoon butter
  2. 1 clove garlic minced
  3. 1 jalapeno pepper finely chopped
  4. 2 teaspoons ground cumin
  5. 2 teaspoons paprika
  6. 1 teaspoon salt or to taste
  7. 1 8- ounce can tomato sauce
  8. 1 cup heavy cream
  9. 2 tablespoons cornstarch
  10. 1 tablespoon water
  11. 1/4 cup chopped fresh cilantro
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
  • 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).
  • 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 the second sauce to keep the food moist and provide enough sauce.
  • Cut the chicken into two inch chunks.
  • When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.