Very tender and full of flavor. NYTimes cooking https://cooking.nytimes.com/recipes/1018803-slow-cooker-butter-chicken
Equipment
- 1 slow cooker
Ingredients
- 3 tablespoons vegetable oil
- 1 medium yellow onion diced
- 3 cloves garlic finely chopped
- 3 tablespoons grated ginger
- 1 tablespoon garam masala
- 16- ounce can tomato paste
- ¾ teaspoon kosher salt
- 3 pounds boneless skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 cup coconut milk if necessary, whisk to combine the liquid and solids before measuring
- ½ cup chicken stock
- ¼ cup cilantro leaves for garnish (optional)
- Cooked basmati or jasmine rice for serving
- Naan for serving (optional)
Instructions
- In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4½ to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.