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Indian Butter Chicken with Basmati Rice and Naan
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Pot
  • Skillet

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup unsalted butter, cubed
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 cups uncooked basmati rice
  • 4 cups water
  • 4 pieces naan bread

Instructions
 

  • Place the chicken pieces, chopped onion, minced garlic, grated ginger, tomato sauce, butter cubes, garam masala, cumin, paprika, turmeric, salt, and black pepper into the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 6 hours until the chicken is very tender and the sauce has thickened slightly.
  • Stir the heavy cream into the slow cooker and let it warm through for 10 more minutes on low.
  • While the chicken finishes, combine the basmati rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy and the water is absorbed.
  • Warm the naan bread in a dry skillet or microwave. Serve the butter chicken over the rice with naan on the side.

Notes

For a milder flavor, reduce the paprika by half before cooking. Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Medium Pot, Skillet