As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.
One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.
I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.
- 1 ½ cups Greek yogurt
- Juice and zest of 1 lemon
- 1 ½ tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 lbs boneless skinless chicken thighs
- 4 tablespoons unsalted butter, divided
- 1 ½ tablespoons vegetable oil, divided
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 tablespoons grated fresh ginger
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
- Salt and pepper, to taste
- 1 cup chicken stock
- 1 ½ cups cream (or coconut milk, if desired)
- 1 tablespoon tomato paste
- 1/4 cup ground almonds (or almond flour)
- Cilantro, for garnish
- 3 cups cooked rice, for serving