Recipe courtesy of Food Network Kitchen
Slow-Cooker Indian Butter Chicken
Total:
7 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
7 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.

Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

Photograph by Ryan Dausch

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