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Indian Butter Chicken with Warm Naan
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Oven

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 can (15 oz) tomato sauce
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 pieces naan bread
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Add the chicken thighs to the slow cooker.
  • In a bowl, stir together the tomato sauce, garam masala, cumin, paprika, and salt until blended.
  • Pour the sauce over the chicken and add the butter on top.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Shred the chicken lightly with two forks right in the slow cooker, then stir in the heavy cream.
  • Warm the naan bread in the oven at 350 degrees for 3 to 5 minutes.
  • Serve the butter chicken with the warm naan and sprinkle cilantro on top.

Notes

Stir the cream in only after cooking so the sauce stays smooth and does not separate. If the sauce seems too thick at the end, add a splash of water before serving. Warm the naan just before dinner so it stays soft for scooping.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Oven