Ingredients

The following ingredients have 4 Servings
  • 3 pounds (5-6 large) boneless-skinless chicken breasts
  • 1 cup (1 small) onion (diced)
  • 4 tbsp unsalted butter
  • 1 cup tomato sauce
  • 1¼ cups heavy cream (room temperature & divided)
  • 6 tbsp tomato paste
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 2½ tsp curry powder
  • 2 tsp chili powder
  • 2 tsp garam masala
  • ½ tsp cumin
  • ½ tsp salt
  • 2 tbsp cornstarch
  • 4 cups cooked jasmine rice (according to package directions)
  • Fresh cilantro for garnish

Instruction

  • In a saute pan, on medium-high heat, melt the butter and add the onions, garlic, ginger, curry powder, chili powder, garam masala, cumin and salt. Saute for 2-3 minutes or until the onions are tender and the spices are fragrant.
  • In the container of a blender add the cooked onions and spices, tomato sauce, tomato paste and ¾ cup heavy cream. Blend until smooth.
  • In the insert of a slow cooker (crock pot) add the chicken. Cover with the blended sauce and cook on high for 2 ½ - 3 hours.
  • Once the chicken is cooked, remove the pieces from the slow cooker and cut them into bite-sized, 1 inch, pieces.
  • In a small bowl combine the remaining ½ cup heavy cream and cornstarch. Stir to create a slurry. *This will thicken up your sauce* Add the slurry to your sauce that is inside your slow cooker and stir to combine and allow your sauce to thicken.
  • Place your bite-sized chicken pieces back into the slow cooker and stir them around in your sauce, being careful not to break up your chicken pieces too much. Turn off your slow cooker once the chicken pieces are all coated in sauce and ready to serve.
  • In a bowl place 3/4 cup of rice (keeping most of it to one side) then spoon the slow cooker butter chicken next to the rice in the bowl. Garnish with a sprinkle of fresh cilantro.