Butter chicken may have been made famous in India, but it has gotten global attention from just about everywhere. It's no wonder why, either. It's buttery, creamy, delicious, and relatively healthy. But you don't always have to have it the traditional way. As the recipe that follow shows, there are lots of ways to mix up conventional butter chicken.
First, start by making it in your slow cooker. Because it will take so long to cook this way, your butter chicken won't need the long (usually overnight) marinating time that conventional butter chicken does. Once the chicken has been fully cooked, use two forks to shred it to pieces and then dunk it back into the sauce for a few minutes to soak up all that flavor. After that, pile it all onto slider buns to complete the new twist or to serve as a handheld appetizer at a party!
Place chicken thighs in the bottom of a 6-quart slow cooker.
In a large mixing bowl, combine butter, onion, garlic powder, ground ginger, garam masala, cumin, turmeric, cayenne pepper, coconut milk, tomato paste, salt, pepper, and 1 cup of chicken broth. Stir well to incorporate all ingredients and then pour over chicken.
Place lid on slow cooker and cook for 7 hours on low or 4 hours on high.
Remove chicken from slow cooker and, using two forks, shred completely.
Combine cornstarch and remaining 1/2 cup of chicken broth. Pour into sauce in slow cooker and mix well.
Return chicken to slow cooker and stir to combine with sauce. Replace lid on slow cooker and continue to cook on low for another 30 minutes.
Remove chicken from slow cooker and divide evenly among slider buns.
