Cookbook

Slow Cooker Butter Chicken

Ingredients:

• 3 tbsp vegetable oil
• 1 medium yellow onion
• 3 cloves garlic, diced
• 3 tbsp grated ginger, finely chopped
• 1 tbsp garam masala
• 1 6-oz can tomato paste
• 3⁄4 teaspoon kosher salt
• 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 cup coconut milk
• 1⁄2 cup chicken stock
• 1⁄4 cup cilantro leaves, for garnish
• Cooked basmati or jasmine rice, for serving
• Naan, for serving (optional)

Directions:

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with rice, and naan if you have some.