Indian Butter Chicken made in the slow cooker is better than take out from anywhere.
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dinner
Cuisine: Indian
Keyword: Butter Chicken
Servings: 8servings
Calories: 433kcal
Author: Kellie
Cost: $10
Equipment
1 slow cooker
Ingredients
1tablespoonolive oil
3poundsbonelessskinless chicken thighs, cut into 1 inch pieces
4tablespoonscornstarch
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
1 1/2cupschopped onion
3clovesgarlicminced
2tablespoonsground turmericI like Spice Islands
2tablespoonsgaram masala
2tablespoonsground cumin
1/2tablespooncayenne pepper
8ouncescanned tomato sauce
3tablespoonsfresh gingerpeeled and grated or finely minced
1 1/2cupscubed butternut squash
3/4cupgolden raisins
3serrano or jalapeno peppersseeded and diced
2cupschicken stock
1cinnamon stick
1 1/2cupshalf and half
1 1/2cupslightly packed fresh baby spinach
fresh chopped cilantrofor garnish
Instructions
In a large skillet (or your stovetop proof slow cooker insert), heat the oil over medium heat.
Add the chicken, cornstarch, salt and pepper to a large bowl. Toss to coat the chicken completely. Cooking in batches, add the chicken to the skillet and brown on all sides. Transfer to a plate and repeat with the remaining chicken.
Drain off all but 1 tablespoon of fat and add the onion to the pan. Cook the onion until softened and then stir in the garlic. Cook for one minute longer.
Transfer the chicken and onion mixture to the slow cooker.
In a small bowl, whisk together the turmeric, garam masala, cumin, cayenne pepper, tomato sauce and ginger. Pour the mixture over the chicken.
Add the squash, raisins, chicken stock, cinnamon stick and peppers to the slow cooker. Stir to combine. Cover and cook on low for 6 hours or high for 4 hours.
Ten minutes prior to serving, stir in the half and half and spinach. Serve with rice and chopped cilantro, if desired.