More slow-cooker creations! This time it's Mr. A's delicious butter chicken. In my opinion, this butter chicken beats the restaurant version. I'm usually not a big fan of restaurant butter chicken because I find it a bit bland, but not this slow-cooker version - it's really flavourful!
Here's the recipe:
Slow Cooker Butter Chicken
adapted CBC's Best Recipes Ever
2 onions, roughly chopped
3 cloves garlic, chopped
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 28 oz can (796 mL can) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth or vegetable broth
1/4 cup (60 mL) cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs or breast
1 cup (250 mL) Balkan yoghurt
2 tbsp (30 mL) chopped fresh cilantro
Directions:In slow cooker, combine everything except the chicken, sour cream and cilantro.
Cover and cook on low for 8 hours. At the 4 hour mark, using an immersion blender, purée the sauce until smooth then add chicken; cook, covered, for the rest of the time (4 more hours).
At this point, after 8 hours, the chicken will be quite soft, so you can pull it apart into smaller pieces with a fork very easily.Stir in sour cream. Serve sprinkled with cilantro, on rice or with naan.