Slow Cooker Butter Chicken

Ingredients

2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1" (2.5-cm) pieces

1 c an (6 oz./156 g) tomato paste

¾ c up (175 mL) water

½ m edium red onion, finely chopped

4 t bsp (60 mL) butter

6 g arlic cloves, pressed

1" (2.5-cm) piece of ginger, peeled, minced, about 1 tbsp (15 mL)

(see cook's tip)

Directions

1 t bsp (15 mL) ground coriander

2 t sp (10 mL) smoked paprika

1 t sp (5 mL) cumin

1 t sp (5 mL) turmeric

1 t sp (5 mL) sugar

1 t sp (5 mL) salt

½ t sp (2 mL) cayenne pepper

½ c up (125 mL) heavy whipping cream

Cooked white basmati rice

O ptional: Chopped cilantro, naan

1 . Combine the chicken with the remaining ingredients, except the heavy whipping cream, in the inner pot of the Deluxe Multi Cooker.

2 . L ock the lid and select on High for 3 hours or Low for 6 hours; press and hold

3. W hen the timer is up, press . Unlock the lid and stir in the cream. Serve with basmati rice. Top with chopped cilantro and serve with naan, if you’d like.

Cook’s Tip

The way you prepare your ginger can change the flavor and texture of your dish. Grating ginger releases more juice and gives the ginger a more intense flavor than other preparations, while finely chopping gives the ginger a crunch and less intense flavor.