Coconut Free Crockpot Butter Chicken

Total time4 hr 15 min

Prep time15 min

Cook time4 hr

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Ingredients

4 servings

2 lbs boneless, skinless chicken thighs
1 can (14 oz) crushed tomatoes
Red Gold Crushed Tomatoes Signature SELECT Crushed Tomatoes - 15 Oz CENTO Tomatoes Crushed All Purpose - 14.5 Oz Smt Crushed Tomatoes - 14.5 Oz Essential Everyday Tomatoes, Crushed 15 oz
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1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp unsalted butter, divided
2 tsp garam masala
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp sweet paprika
½ tsp turmeric
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 cup heavy cream
1 tbsp cornstarch
1 tbsp water
1 tsp sugar

For serving

cooked basmati rice, for serving
fresh cilantro, chopped (optional)
naan bread, for serving (optional)

Instructions

1
Melt 1 tbsp of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper and stir for 30 seconds, until the spices are toasted and coat the onion mixture.
2
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Pour in the crushed tomatoes and stir to combine. Nestle the chicken thighs into the sauce in a single layer, pressing them down so they are mostly submerged.

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