Slow-Cooker Butter Chicken

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Total Time

Prep: 10 min. Cook: 3 hours

Makes

8 servings

Ingredients

2 tablespoons butter

1 medium onion, chopped

4 garlic cloves, peeled, thinly sliced

2 teaspoons garam masala

2teaspoons red curry powder

1/2 teaspoon chili powder

1teaspoon ground ginger

2 tablespoons whole wheat flour

1 tablespoon olive oil

1can (14 ounces) coconut milk

1/4 cup tomato paste

1teaspoon salt

1/4 teaspoon pepper

3 pounds boneless skinless chicken breasts, cut into 1-inch pieces

Hot cooked rice

Optional: fresh cilantro leaves and naan bread

Directions

Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, about 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute more. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper.

Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.

Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.