Slow-Cooker Indian Butter Chicken

2013-11-23
  • Yield : 4 servings
  • Prep Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    790 calorie
  • Fat

    44 grams
  • Saturated Fat

    22 grams
  • Cholesterol

    210 milligrams
  • Sodium

    1130 milligrams
  • Carbohydrate

    57 grams
  • Fiber

    7 grams
  • Protein

    43 grams

Ingredients

  • 3 pieces naan bread
  • 1 red onion, halved and thinly sliced
  • 1 pound baby red-skinned potatoes, halved or quartered if large
  • 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
  • 1 small bunch cilantro, leaves and tender stems separated, chopped
  • 1 1/2 pounds skinless, boneless chicken thighs (about 6)
  • 1 tablespoon garam masala
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 cinnamon stick
  • 1 15-ounce can tomato sauce
  • 1/2 cup heavy cream
  • Kosher salt

Method

Step 1

Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.

Step 2

Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

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