Emulsifier Free Crockpot Butter Chicken
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4 servings
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) crushed tomatoes
- 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 Ā½ tsp ground cumin
- 1 Ā½ tsp ground coriander
- 1 tsp sweet paprika
- Ā½ tsp turmeric
- Ā¼ tsp cayenne pepper
- 1 tsp salt
- Ā½ 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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