Slow Cooker Indian Butter Chicken #indianfood #maindish

Slow Cooker Indian Butter Chicken is one of my most loved suppers to make when I'm feeling nostalgic about culinary school. The formula is a moderate cooker adaptation of one of the principal ethnic dishes I figured out how to cook in culinary school.

There are some tweaks you can add if you’d like to take this recipe to the next level:

Brown the chicken quickly on a high heat before cutting into chunks (don’t worry about it cooking through, that is the slow cooker’s job)
Saute the jalapeno and garlic in the butter in a saucepan before adding the sauce ingredients into it. Yes, a second pan – but it will make an even more awesome flavor if you’d like to take the extra step.
If you want to skip the cornstarch, scoop out the sauce and reduce it in a saucepan while you’re setting the table before dinner. Again, second pan but another trick for an additional layer of flavor.

When cooking Asian or Indian foods you'll regularly find that the flavors you need are one of a kind, costly and not promptly accessible. This obviously is the gourmet specialist's concern since your customers just should think "wow this is astounding!”

Also try our recipe Garlic Parmesan Chicken

This Slow Cooker Indian Butter Chicken is the perfect set of spices and flavors that rivals your favorite Indian restaurant with none of the hunting down spices.

INGREDIENTS

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3/4 teaspoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 boneless skinless chicken breasts

SAUCE

• 1 tablespoon butter
• 1 clove garlic minced
• 1 jalapeno pepper finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt or to taste
• 1 8- ounce can tomato sauce
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS

1. In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
2. Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
3. Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.
4. Cut the chicken into two inch chunks.
5. When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
6. In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
7. Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
8. Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you're using more cornstarch than water it will settle quickly).
9. Cook an additional 20 minutes on high.
10. Top with cilantro before serving.

Read more our recipe Tomato Basil Turkey Meatloaf

Source : https://bit.ly/2jJevYZ