Slow Cooker Butter Chicken

Ingredients

• 5 cloves garlic minced
• 2 tablespoons fresh ginger grated
• 16-oz (450g) tomato sauce or passata
• 1 teaspoon ground cumin
• 2 teaspoons garam masala click for recipe
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon granulated sugar or honey
• 2 lb (900g) chicken thighs
• 3 tablespoons unsalted butter cut into small cubes
• ½ cup (120ml) heavy whipping cream double cream in the UK
• 2 tablespoons fresh parsley, mint, or cilantro for garnish

Instructions

• To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.
• Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.
• Remove the chicken, and place on a cutting board to cool enough to be handled.
• Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.
• Cut the chicken into bite size pieces, and return to the sauce.
• Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.