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Slow Cooker Butter Chicken
Servings: 4
Prep Time: 10 MINS
Cook Time: 310 MINS
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Ingredients
| 2 lbs. | ROXY® Organic Boneless Skinless Chicken Thighs |
| 1 tbsp. | coconut oil |
| 1 medium | yellow onion, diced |
| 1 1-inch | knob ginger, peeled and minced |
| 3 cloves | garlic, minced |
| 1 tbsp. | garam masala |
| 1 tsp. | ground turmeric |
| 1 tsp. | cumin |
| 1/4 tsp. | cayenne pepper |
| 1 tsp. | kosher salt |
| 1 can | (6-ounce) tomato paste |
| 1/2 cup | low-sodium chicken stock |
| 2 tbsp. | unsalted butter, cut into 8 cubes |
| 1/2 cup | half-and-half |
| 1 tsp. | lime zest |
| 1 tbsp. | fresh lime juice |
| Fresh cilantro, for garnish | |
| Cooked basmati rice, for serving | |
| Grilled naan, for serving |
Directions
| Step 1 |
| Heat coconut oil in large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Reduce heat to medium and stir in ginger and garlic, cooking until aromatic, about 2 minutes. Stir in garam masala, turmeric, cumin, cayenne, salt and tomato paste. Stir and cook for an additional 2 to 3 minutes, until heated through. Whisk in chicken stock until combined. |
| Step 2 |
| Cut chicken into 1-inch chunks. Place chicken in slow-cooker and add tomato mixture, stirring to coat. Scatter butter over chicken, cover and cook on low 4 to 5 hours, until chicken is cooked through and reaches internal temperature of 170°F. |
| Step 3 |
| Stir in half-and-half, lime zest and juice. Garnish with cilantro and serve over rice and/or with grilled naan. |
