Slow Cooker Butter Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a saucepan over medium heat. Add the onion, garlic, jalapeño and ginger and stir occasionally for 3-4 minutes. Add in the tomato paste, stir until fully combined, then add Roma tomatoes, water, honey, garam marsala, salt, cumin, coriander, and pepper. Stir to combine, bring to a boil over high heat, cover then simmer on low for 10 minutes. Using an immersion blender or by pouring contents into a regular blender, blend the mixture until smooth. In a slow cooker, add the chicken pieces and pour the tomato gravy on top. Stir to coat the chicken. Top with the pieces of butter and add the bay leaves, star anise and cinnamon if using. Cook high for 3-4 hours. Remove the bay leaves, cinnamon stick and star anise. Stir in the heavy cream and kasuri methi if using. Season to taste. Garnish with cilantro and serve over rice and/or with naan. You can top with another drizzle of heavy cream for presentation!