Name: Slow cooker butter chicken
Ingredients: 2 lb boneless skinless chicken breasts, cut into bite sized pieces; 1 tbsp olive oil; 1/2 yellow onion, diced; 4 cloves garlic, minced; 1 tbsp grated ginger; 1 jalapeño, seeds and core removed, chopped; 1 6 oz can tomato paste; 3 Roma tomatoes, cut into quarters; 1 cup water; 1 tbsp honey; 1 tbsp garam marsala; 2 tbsp kosher salt; 2 tsp cumin; 1 tsp coriander; 1/2 tsp black pepper; 2 bay leaves, optional; 1 cinnamon stick, optional or use 1/2 tsp cinnamon; 1 star anise, optional; 2 tbsp butter, cut into small cubes (omit or use Ghee for lactose friendly); 1/3 cup heavy cream or full fat coconut milk; 3 tbsp kasuri methi, optional; Cilantro to garnish; Steamed rice and/or naan to serve

BROCCYOURBODY

Slow cooker butter chicken

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Servings: 4 servings

Ingredients Method Notes

Ingredients

2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tbsp olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
1 tbsp grated ginger
1 jalapeño, seeds and core removed, chopped
1 6 oz can tomato paste
3 Roma tomatoes, cut into quarters
1 cup water
1 tbsp honey
1 tbsp garam marsala
2 tbsp kosher salt
2 tsp cumin
1 tsp coriander
1/2 tsp black pepper
2 bay leaves, optional
1 cinnamon stick, optional or use 1/2 tsp cinnamon
1 star anise, optional
2 tbsp butter, cut into small cubes (omit or use Ghee for lactose friendly)
1/3 cup heavy cream or full fat coconut milk
3 tbsp kasuri methi, optional
Cilantro to garnish
Steamed rice and/or naan to serve

Method

Heat olive oil in a saucepan over medium heat. Add the onion, garlic, jalapeño and ginger and stir occasionally for 3-4 minutes. Add in the tomato paste, stir until fully combined, then add Roma tomatoes, water, honey, garam marsala, salt, cumin, coriander, and pepper. Stir to combine, bring to a boil over high heat, cover then simmer on low for 10 minutes.
Using an immersion blender or by pouring contents into a regular blender, blend the mixture until smooth.
In a slow cooker, add the chicken pieces and pour the tomato gravy on top. Stir to coat the chicken. Top with the pieces of butter and add the bay leaves, star anise and cinnamon if using. Cook high for 3-4 hours.
Remove the bay leaves, cinnamon stick and star anise. Stir in the heavy cream and kasuri methi if using. Season to taste.
Garnish with cilantro and serve over rice and/or with naan. You can top with another drizzle of heavy cream for presentation!

Notes

Using an InstantPot? Follow the same steps up until the end of step 3. Cook on high for 10 minutes then let the pressure naturally release for 10 minutes. Finish release the pressure using the release button. Continue at step 4.