Empty My Fridge
Crock Pot Butter Chicken
Ingredients
- Butter3 tbsp
- Vegetable oil1 tbsp
- Onion · peeled diced1
- Chicken breast · diced700 g
- Garlic · peeled minced4 cloves
- Ginger · minced1 tsp
- Salt1 tsp
- Garam masala1 ½ tbsp
- Curry · powder1 tbsp
- Paprika1 tsp
- Cinnamon1 tsp
- Chicken stock240 ml
- Tomato · chopped2 x 400 ml + 2 tbsp
- Sugar2 tsp
- Cardamom6
- Heavy cream125 ml
- Cilantro · chopped
Instructions
- Preheat the slow cooker to high.
- In a large pan, heat the butter and oil. Add the onion and chicken and cook for 5-6 minutes, until the onion is soft and the chicken is sealed.
- Add the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes.
- Add the stock, chopped tomatoes, tomato puree, sugar and cardamom pods. Stir, then pour everything into the slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
- Remove the cardamom pods, then stir in the cream and let it heat through.
- Serve over rice, topped with chopped coriander.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicOnionGingerTomatoCreamHeavy creamChicken breast
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