Slow Cooker Butter Chicken

In my hunt for slow cooker recipes I came across this one from Canadian Living. I made the recipe a few weeks ago and shared it with my friend Linda, who is a fabulous cook and also cooks a lot of Indian dishes. 

I altered the cooking process a little from the original recipe and have included a few suggestions from Linda. We hope you enjoy this recipe.

Slow Cooker Butter Chicken

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) 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) nut butter - try peanut butter, almond or cashew butter

3 lb. (1.4 kg) boneless skinless chicken thighs

1 cup (250 mL) sour cream (optional)

2 tbsp. (30 mL) chopped fresh cilantro

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

Whisk broth with nut butter; pour into slow cooker. Mix sauce well. Add chicken and bury in sauce.

Cover and cook on low for 7 to 8 hours.

Remove chicken from sauce and chop. With immersion blender, puree sauce until smooth. Add chopped chicken into pureed sauce and mix well.

Stir in sour cream (if using). Serve sprinkled with cilantro.

Linda did not use the sour cream and found it a bit runny so she suggested using less broth. Her family also prefers some heat so next time she will add some chilies. 

Let us know how you liked this recipe.

                                                       Shannon RD

Canadian Living also includes tips on cooking meat in your slow cooker, top ten slow cooker recipes, ans some express slow cooker recipes. Enjoy!