Slow Cooker Indian Butter Chicken Breasts with Naan
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 boneless skinless chicken breasts
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 oz) tomato sauce
- 1/2 cup unsalted butter, cut into pieces
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 cup heavy cream
- 4 pieces naan bread, warmed
- Fresh cilantro, chopped, for garnish
Instructions
- Place the diced onion, minced garlic, and minced ginger in the bottom of the slow cooker. Lay the chicken breasts on top in a single layer. Pour the tomato sauce over the chicken. Add the butter pieces, then sprinkle in the garam masala, cumin, paprika, turmeric, and salt. Cover and cook on low for 6 hours. Remove the chicken breasts and shred or slice them. Stir the heavy cream into the sauce until smooth. Return the chicken to the sauce and stir to coat. Serve the butter chicken over or alongside the warmed naan, topped with chopped cilantro.
Notes
Warm the naan right before serving so it stays soft enough to tear and dip. If the sauce tastes too rich after adding the cream, a small squeeze of lemon juice can balance it without changing the main flavor. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board