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Indian Butter Chicken with Cauliflower Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 (14 oz) can crushed tomatoes
  • 3 tbsp butter
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 cup heavy cream
  • 4 cups cauliflower rice, prepared
  • 2 tbsp fresh cilantro, chopped

Instructions
 

  • Place the chicken thighs, onion, garlic, ginger, crushed tomatoes, butter, garam masala, cumin, smoked paprika, and salt into the slow cooker. Stir to combine everything evenly around the chicken.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Remove the chicken to a cutting board, cut it into bite-sized pieces, and return it to the slow cooker.
  • Stir the heavy cream into the sauce until fully blended and the sauce turns a lighter orange color.
  • Spoon the butter chicken over prepared cauliflower rice and sprinkle with fresh cilantro before serving.

Notes

Stir the sauce well after adding the cream so it stays smooth. If you prefer a thicker sauce, leave the lid off for the final 30 minutes. Leftovers reheat gently on the stove with a splash of water to loosen the sauce, and the flavor stays balanced for up to three days in the fridge.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife