Slow Cooker Indian Butter Chicken made with spices you already have in your cabinet with all the creamy deep flavors you'd expect from a restaurant.
INGREDIENTS
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
3/4 teaspoons black pepper
1 teaspoon ground ginger
1 teaspoon salt
3 boneless skinless chicken breasts
SAUCE
1 tablespoon butter
1 clove garlic minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt or to taste
1 8- ounce can tomato sauce
1 cup heavy cream
2 tablespoons cornstarch
1 tablespoon water
1/4 cup chopped fresh cilantro
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.
Cut the chicken into two inch chunks.
When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
Full Reading: https://dinnerthendessert.com/slow-cooker-indian-butter-chicken/
INGREDIENTS
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
3/4 teaspoons black pepper
1 teaspoon ground ginger
1 teaspoon salt
3 boneless skinless chicken breasts
SAUCE
1 tablespoon butter
1 clove garlic minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt or to taste
1 8- ounce can tomato sauce
1 cup heavy cream
2 tablespoons cornstarch
1 tablespoon water
1/4 cup chopped fresh cilantro
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.
Cut the chicken into two inch chunks.
When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
Full Reading: https://dinnerthendessert.com/slow-cooker-indian-butter-chicken/
