Slow Cooker Indian Butter Chicken

We can’t make this recipe enough. The kids push to get this on the menu all the time, and it’s a fast and easy meal. As long as you are good at cubing chicken. The end result is a creamy, tiki masala-like dish. You can make a mountain of this stuff and it makes for killer leftovers. Also, if you are feeling ambitious, make some garlic naan to go with it.

Ingredients

• 1 cup basmati rice
• ½ cup chicken stock
• 1 (6-ounce) can tomato paste
• 2 teaspoons yellow curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• ½ sweet onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ½ cup heavy cream
• 2 tablespoons freshly squeezed lime juice
• 1½ teaspoons light brown sugar

Directions

1. In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, cayenne, salt and pepper.
2. Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
3. Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
4. Serve immediately with rice.
5. Original recipe: https://damndelicious.net/2019/05/03/slow-cooker-indian-butter-chicken/