Slow Cooker Butter Chicken
5 cloves of garlic
2 TBSPS fresh ginger
16 oz tomato sauce
1 tsp cumin
2 tsps garam masala
1 tsp turmeric
½ tsp chili powder
1 tsp salt
½ tsp granulated sugar
2 lbs chicken thighs
3 TBSPS unsalted butter
½ cup whipping cream
2 TBSPS fresh parsley, mint, or cilantro
Add the ginger, garlic, tomato sauce, spices, salt and sugar to the slow cooker and mix well together and then add the chicken thighs stirring them around until everything is covered in sauce.
Add the butter in little dollops to the top of the meat in the crock pot. Cook on low for 4 - 6 hours or the internal temperature reads 165 degrees.
Remove the chicken and cut into bite size pieces and return to the crock pot.
Recanning: • RECANNING | Making Piz...
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Colleen Palumbo
#25 - 1410 11th Ave North
Golden, BC Canada
V0A 1H2
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