Slow Cooker Butter Chicken

This recipe is full of tender chicken, creamy sauce, and glorious spices. Your house will smell amazing for hours.

Ingredients List

Chicken Marinade:

2 lbs Chicken (cut into 2" cubes)

1 cup Plain Greek Yogurt

1 tablespoon Fresh Ginger (minced)

1 teaspoon Garlic Powder

1 tablespoon Garam Marsala

1 teaspoon Turmeric

1/8 teaspoon Cayenne

1 teaspoon Paprika

1 teaspoon Salt

1. In a large bowl, combine Chicken, with all the other marinade ingredients.

2. Stir to coat.

3. Cover in plastic wrap.

4. Marinate overnight.

Sauce:

2 tablespoons Olive Oil

2 tablespoons Butter

1 large Onion (diced)

5 cloves Garlic (minced)

1 tablespoon Ginger (minced)

1 teaspoon Ground Cumin

1 teaspoon Garam Marsala

1 teaspoon Paprika

1 teaspoon Cayenne

1 tablespoon Sugar

14oz Tomato Sauce

1 1/4 teaspoons Salt

1 cup Evaporated Milk

1/2 cup Heavy Cream

1. Place a large skillet over medium-high heat.

2. Add 2 tablespoons Olive Oil.

3. When hot, add chicken in batches. (Make sure not to crowd the pan).

4. Cook until browned, about 3-5 minutes.

5. Set aside on a plate, till all the chicken is cooked.

6. Add the Butter to the frying pan, and melt it.

7. Add Onion, Garlic, and Ginger.

8. Cook for 2 minutes.

9. Add the aromatics, Cumin Garam Marsala, Cayenne, Sugar, and Paprika.

10. Cook for 1 minute.

11. Transfer the mixture to the slow cooker.

12. Add Chicken.

13. Add Tomato Sause and Evaporated Milk.

14. Stir.

15. Cook on low for 6-7 hours, or on high for 3-4 hours.

16. Thirty minutes prior to the end of the cooking time, open the lid and stir in the heavy cream.

17. Serve with rice, garnished with cilantro if desired.