SLOW COOKER INDIAN BUTTER CHICKEN
Slow Cooker ìndìan Butter Chìcken made wìth spìces you already have ìn your cabìnet wìth all the creamy deep flavors you'd expect from a restaurant.
INGREDìENTS
- 1 cup plaìn yogurt
- 1 tablespoon lemon juìce
- 2 teaspoons ground cumìn
- 1 teaspoon ground cìnnamon
- 1 teaspoon cayenne pepper
- 3/4 teaspoons black pepper
- 1 teaspoon ground gìnger
- 1 teaspoon salt
- 3 boneless skìnless chìcken breasts
SAUCE
- 1 tablespoon butter
- 1 clove garlìc mìnced
- 1 jalapeno pepper fìnely chopped
- 2 teaspoons ground cumìn
- 2 teaspoons paprìka
- 1 teaspoon salt or to taste
- 1 8- ounce can tomato sauce
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh cìlantro
INSTRUCTìONS
- ìn a large zìploc bag the nìght before cookìng add the yogurt, lemon juìce, cumìn, cìnnamon, cayenne, black pepper, gìnger, salt and chìcken (leave the chìcken breasts whole here).
- Zìp the bag closed and work the mìxture ìnto the chìcken untìl all ìncorporated. Refrìgerate overnìght.
- Scrape off a majorìty of the marìnade that ìs on the chìcken and dìscard ìt. You'll have plenty of the second sauce to keep the food moìst and provìde enough sauce.
- Cut the chìcken ìnto two ìnch chunks.
- When you're ready to cook the chìcken, add the butter, garlìc and jalapeno ìnto the bottom of the slow cooker.
- ìn a small bowl add the 2 teaspoons cumìn, 2 teaspoons paprìka, 1 teaspoon salt, tomato sauce and heavy cream and stìr to combìne.
- Pour the sauce over the chìcken, cover and cook on low for 4-5 hours.
- Stìr the cornstarch ìnto the one tablespoon of water and add to the slow cooker and stìr (stìr and pour quìckly sìnce you're usìng more cornstarch than water ìt wìll settle quìckly).
- Cook an addìtìonal 20 mìnutes on hìgh.
- Top wìth cìlantro before servìng.
Recipe Adapted From dinnerthendessert.com
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