The Lechasseurs' Recipes

Only the "keepers"

Slow Cooker Butter Chicken

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.

Ingredients: 

2 onions, diced
3 cloves garlic, minced
3 tbsp (45 mL) butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

Method: 

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

Whisk broth with almond butter; pour into slow cooker.

Cover and cook on low for 5 hours or for up to 8 hours.

With immersion blender, pur?sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.

Source: 
By Amanda Barnier and The Test Kitchen