Slow Cooker Butter Chicken with Naan and Rice
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 3 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 naan breads, warmed
- 3 cups cooked rice
Instructions
- Add the chicken pieces, chopped onion, and minced garlic to the slow cooker.
- Pour in the tomato sauce, then add the heavy cream, butter, garam masala, cumin, and salt.
- Stir everything together until the chicken is coated evenly with the sauce mixture.
- Cover and cook on low for 6 hours, until the chicken is fully cooked and tender.
- Serve the butter chicken over the cooked rice with the warmed naan on the side.
Notes
Stir the sauce once more right before serving so the cream stays well blended. If the sauce seems too thin, leave the lid off for the last 30 minutes to let it reduce slightly. Warm the naan in a dry skillet for a minute on each side to keep it soft and pliable.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board