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Slow-Cooker Butter Chicken
10 min
4 hrs
Serves: 8
Steps
- In a base of your slow cooker mix together the chicken stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric and garam masala until fully combined. Add in the chicken, grated onion, sugar and butter and lightly stir. Cover and cook on high for 4 hours.
- Once cooked stir in heavy cream and serve over rice, along with fresh cilantro and warm naan.
- Instant Pot
- Set instant pot to saute mode. Add butter along with onions and stir until onions are softened, about 4 minutes. Add in garlic, ginger, lemon juice, tomato paste, cinnamon, saltcumin, garam masala and turmeric. Stir until fragrant, about 1 minute. Add in only 1/2 cup of broth along with chicken and stir until combine.
- Seal instant pot with lid, making sure the pressure valve is closed. Manually set to pressure cook for 5 minutes. Allow to slow release naturally for 20 minutes, then release the remaining pressure if any is left.
- Remove lid and stir in sugar and heavy cream. Serve over rice along with fresh cilantro and warm naan.
Notes
- Note: To make this recipe dairy-free, sub butter for coconut oil or dairy free butter alternative and heavy cream for coconut milk.
Originally published at themodernproper.com. Reproduced for personal collection.
