Slow Cooker Butter Chicken

INGREDIENTS  

• 1 14- ounce Canned Tomatoes
• 5-6 cloves Garlic
• 1-2 teaspoons Minced Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 4 ounces butter cut into cubes (use coconut oil if dairy free)
• 4 ounces Heavy Cream (use full-fat coconut milk if dairy free)
• 1 teaspoon Garam Masala
• 1/4-1/2 cup chopped cilantro

INSTRUCTIONS 

Slow Cooker Instructions

1. Place tomatoes, ginger, garlic, turmeric, cayenne, smoked paprika, salt, and garam msala into a blender in the order listed. Blend until smooth.
2. Add the blended sauce to the slow cooker. Place the chicken on top of the sauce.
3. Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
4. Open up the slow cooker, remove the chicken carefully and set aside.
5. Add the cut up butter and cream and stir until well incorporated.It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
7. Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need but don’t shred it.
8. Serve over rice or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.