SLOW COOKER INDIAN BUTTER CHICKEN

INGREDIENTS:

  • 1 cup plain dairy product
  • 1 tablespoon 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 chili pepper finely shredded
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt or to style
  • 1 8- ounce will pasta sauce
  • 1 cup cream
  • 2 tablespoons amylum
  • 1 tablespoon water
  • 1/4 cup shredded recent cilantro
SLOW COOKER INDIAN BUTTER CHICKEN
SLOW COOKER INDIAN BUTTER CHICKEN

INSTRUCTIONS:
Note: click on times within the directions to start out a room timer whereas change of state.

  1. In a giant ziploc bag the night before change of state add the dairy product, 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 till all incorporated. Refrigerate nightlong.
  3. Scrape off a majority of the marinade that’s on the chicken and discard it. you’ll need many the second sauce to stay the food dampish and supply enough sauce.
  4. Cut the chicken into 2 in. chunks.
  5. When you are able to cook the chicken, add the butter, garlic and jalapeno into the lowest of the slow cooking utensil.
  6. In a tiny bowl add the two teaspoons cumin, a pair of teaspoons paprika, one teaspoon salt, pasta sauce and cream and stir to mix.
    Pour the sauce over the chicken, cowl and cook on low for 4-5 hours.
  7. Stir the amylum into the one tablespoon of water and raise the slow cooking utensil and stir (stir and pour quickly since you are mistreatment additional amylum than water it’ll settle quickly).
  8. Cook an extra twenty minutes on high.
  9. Top with cilantro before serving.

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