Indian Butter Chicken made in the slow cooker is better than take out from anywhere.
Keyword: Butter Chicken
3poundsbonelessskinless chicken thighs, cut into 1 inch pieces
1/2teaspoonfresh ground pepper
1 1/2cupschopped onion
2tablespoonsground turmericI like Spice Islands
8ouncescanned tomato sauce
3tablespoonsfresh gingerpeeled and grated or finely minced
1 1/2cupscubed butternut squash
3serrano or jalapeno peppersseeded and diced
1 1/2cupshalf and half
1 1/2cupslightly packed fresh baby spinach
fresh chopped cilantrofor garnish
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.