If you have never tried Indian food or never cooked it before, this butter chicken recipe is a great starter. It’s a good dish to ease into this new cuisine of food. The sauce is delectable to say the least. When it is poured over rice it is so yummy. You will want to share this recipe with others! I can already tell you that you will want to explore more Indian foods and spices. See the spice is really where it is at. You can also make it as spicy or mild as you want. A lot of people assume that Indian food is super spicy and it can be. However, you can custom the spice to virtually no spiciness at all!
Check out what our friends from Dinner Then Dessert have to say about this:
“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.”
This butter chicken smells so good that you will want to make it just for the aromatic smell throughout your home!
Ingredients
1 cup Yoplait yogurt
1 tablespoon lemon juice
2 teaspoons McCormick’s ground cumin
1 teaspoon McCormick’s ground cinnamon
1 teaspoon McCormick’s cayenne pepper
3/4 teaspoons McCormick’s black pepper
1 teaspoon McCormick’s ground ginger
1 teaspoon Morton salt
3 boneless skinless chicken breasts (cut into 1 inch cubes)
SAUCE
1 tablespoon Land O Lakes butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons McCormick’s ground cumin
2 teaspoons McCormick’s paprika
1 teaspoon Mortom salt (or to taste)
1 8-ounce can Hunt’s tomato sauce
1 cup Great Value heavy cream
2 tablespoons Argo cornstarch
1 tablespoon water
1/4 cup chopped fresh cilantro
Instructions
- 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).
- Zip the bag closed and work the mixture into the chicken until all incorporated.
- 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.
- Cut the chicken into two inch chunks.
- When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
- In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
- Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
- 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).
- Cook an additional 20 minutes on high. Top with cilantro before serving.
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Quick Tip: Serve with Naan bread.
Thanks again to Dinner Then Dessert for this amazing recipe.
