Slow-Cooker Butter Chicken

Slow-Cooker Butter Chicken

from eatingwell.com

Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 ¼ pounds boneless, skinless chicken thighs, trimmed
  • 1 cup chopped yellow onion
  • 2 teaspoons grated fresh ginger
  • 1 ½ teaspoons grated garlic
  • 1 teaspoon garam masala
  • 1 teaspoon ground cardamom
  • 1 (14 ounce) can light coconut milk
  • 1 cup unsalted chicken broth
  • 3 tablespoons tomato paste
  • 1 ¾ cups water
  • 1 cup long-grain brown rice
  • ¾ teaspoon kosher salt
  • Lime wedges & sliced scallions for garnish

Directions

  1. 1

    Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.

  2. 2

    Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.

  3. 3

    Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.

  4. 4

    About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

  5. 5

    Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.