Slow Cooker Butter Chicken is one of the most comforting Indian dinner recipes that is best enjoyed with warm rice, or pulao, and some fluffy naan bread.
Fresh chopped cilantro for garnish (can be replaced with crushed dried fenugreek leaves)
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INSTRUCTIONS
In a skillet heat 1 tablespoon coconut oil. Add Chicken and sear on high until it forms charr marks on its skin. This process usually takes 4-5 minutes. Keep stirring continuously so that the chicken doesn't get burnt. Once done, get chicken out of the skillet and keep it aside.
In the same pan, add unsalted butter and 1 tablespoon coconut oil. Add finely chopped red onions and minced garlic. Sauté on medium-low until onions get soft but not brown.
Add spices - Turmeric Powder, Red Chili Powder, Curry Powder, Garam Masala, Salt, and Freshly Ground Black Pepper. Toss lightly until the spices get cooked. Add chicken broth or water to de-glaze the pan. Pour crushed tomato and tomato paste. Toss lightly, and cook on medium-low for 3-4 minutes until tomatoes get cooked completely. If you are looking for a smooth restaurant-like sauce, then you can strain this sauce.
Dump this sauce in a slow cooker. Add chicken and do not toss. Cover with a glass lid and cook on high for 1.5 hours or on low for 2.5 hours.
At 1 hour mark (if cooking on high) or 2-hour mark (if cooking on low) open the lid and pour coconut milk and heavy cream. Stir lightly and cover with a glass lid. Cook for additional 30-minutes.