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Slow Cooker Indian Butter Chicken Recipe

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This recipe for Slow Cooker Indian Butter Chicken, by , is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
MARINADE:
1 cup Yogurt
1 Tbsp. Lemon Juice
2 tsp. Ground Cumin
1 tsp. Ground Cinnamon
1 tsp. Cayenne Pepper
tsp. Black Pepper
1 tsp. Ground Ginger
1 tsp. Salt
3 Chicken Breasts, boneless, skinless, cut into 1 inch cubes

SAUCE:
1 Tbsp. Butter
1 clove Garlic, minced
1 Jalapeno Pepper, finely chopped (optional)

2 tsp. Ground Cumin
2 tsp. Paprika
1 tsp. Salt (or to taste)
1-8 oz. can Tomato Sauce
1 cup Heavy Cream

2 Tbsp. Corn Starch
1 Tbsp. Water
cup Fresh Cilantro, chopped

Directions:
Directions:
The night before cooking, in a large ziplock bag combine the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt, and chicken. Zip the bag closed and work the mixture into the chicken until all incorporated.
When your ready to cook the chicken, add the butter, garlic, jalapeno(if using) into the bottom of the slow cooker.Put the chicken on top, scarping off the majority of the marinade and discard it. You'll have plenty of the other sauce to keep the food moist and provide enough sauce.
In a small bowl add the 2 tsp. of cumin, 2 tsp. paprika, 1 tsp. salt, tomato sauce and heavy cream and stir to combine. Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
Stir the corn starch into the water and add to the slow cooker and stir. Cook an additional 20 minutes on high.
Top with cilantro before serving.

Personal Notes:
Personal Notes:
* If you want a mild butter chicken leave the jalapeno pepper out.

 

 

 

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