I found this recipe in one of the bonus freebies from a magazine subscription (maybe BHG?). It was really good and the house definitely smelled like Indian food! Honestly, I am not sure of the point of browning the chicken is because it all falls apart in the crock pot anyway. I might skip that next time and see how it turns out.
Indian Butter Chicken
6 T. butter, divided
1 3/4 lbs. skinless, boneless chicken thighs
1 T. grated fresh ginger
1 T. garam masala
3 cloves garlic, minced
t t. ground cumin
1/2 t. salt
1/2 t. ground turmeric
1/4 t. cayenne pepper
1 14.5-oz can diced tomatoes, undrained
1 c. chopped onion
1/2 c. heavy cream
In a large skillet heat 3 T. butter over medium heat. Add chicken and cook 4 minutes until lightly browned, turning once. Transfer chicken to the slow cooker.
Add ginger, garam masala, garlic, cumin, turmeric, salt, and cayenne pepper. Toss to coat. Stir in tomatoes and onion. Cover and cook on low 6 hours or 3 on high.
Stir in the cream and remaining butter.
Garnish with cilantro, if desired.
Serving suggestion: Serve over rice and with a side of naan bread.
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