Slow Cooker Indian Butter Chicken with Spinach
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into chunks
- 5 ounces fresh spinach
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons butter
- 1 cup tomato sauce (no sugar added)
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- Fresh cilantro for garnish
Instructions
- Add the chicken chunks, chopped onion, minced garlic, minced ginger, butter, tomato sauce, garam masala, cumin, turmeric, chili powder, and salt to the slow cooker. Stir to combine the ingredients evenly.
- Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
- Stir in the heavy cream until the sauce is smooth and well mixed.
- Add the fresh spinach and stir until it wilts into the sauce, about 5 minutes.
- Serve hot, topped with fresh cilantro.
Notes
Stir the spinach in at the very end so it keeps its color and does not overcook. If the sauce seems too thin after adding the cream, leave the lid off for the last 20 minutes to thicken it slightly. Leftovers reheat well on the stovetop 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