Try an authentic taste of India with this slow cooker butter chicken and potatoes

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Make your kitchen smell as aromatic as a busy street in Mumbai when you create this popular and flavorful butter chicken with potatoes dish. Tender pieces of chicken thigh are cooked in a velvety curry-butter sauce with chunks of potato. We modernize the dish by cooking it in a slow cooker, which allows all the flavors and spices to blend together beautifully while cooking all day.
Butter chicken is one of the most beloved dishes on an Indian menu, and the recipe below teaches you how to prepare it with ease. This dish is perfect to serve your family or friends with on a weekend night at home, or even to impress someone special for a romantic date night. Plus, since everything is made in the slow cooker, cleanup is a breeze!
Cooktop Cove
Slow cooker butter chicken and potatoes
10 mins
7 hrs
7 hrs 20 mins
1½ pounds boneless, skinless chicken thighs
1 red onion, halved and thinly sliced
1 pound baby red potatoes, cleaned and quartered
1 jalapeño pepper, stems and seeds removed, and chopped
1 small bunch cilantro, leaves removed and chopped
1 tablespoon garam masala
2 tablespoons unsalted butter, cut into pieces
1 cinnamon stick
One 15-ounce can tomato sauce
½ cup heavy cream
Kosher salt and fresh- ground black pepper
Grease the bottom of the slow cooker with oil or butter.
Place the onion, potatoes, jalapeño pepper and cilantro in the bottom of the slow cooker.
Place the chicken thighs on top of the vegetables in a single layer, so they aren't touching the bottom of the pot. Sprinkle the chicken evenly with garam masala, and add desired amounts of salt and pepper, to taste.
Add the cinnamon stick to the slow cooker, and place the pieces of butter randomly on top of the chicken. Pour the can of tomato sauce on and around the chicken.
Cover the slow cooker, and cook on low power for 7 hours.
After 7 hours, reduce the power to warm or off. Remove the lid, and add the heavy cream. Stir the chicken, breaking it into chunks, until the sauce is well-mixed. Re-cover with the lid, and allow to sit 10 minutes for flavors to blend.
Right before serving, stir the cilantro into the dish, and season with extra salt or pepper to taste. Serve hot, using a ladle to spoon directly into individual bowls or plates.
Pro-tip: Make this dish a full Indian meal by serving it alongside long grain jasmine rice and fresh naan bread.
Pro-tip: This dish will keep for several days in the fridge and will get better and better as the sauce sits longer.
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