Slow Cooker Butter Chicken

Meredith Heuer for The New York Times

from cooking.nytimes.com

adapted by Jeff Lindenbaum

preparation time: 30 minutes

serves 6 to 8

3 tablespoons vegetable oil or ghee

1 medium yellow onion, diced

3 cloves garlic, finely chopped

3 tablespoons grated ginger

2 tablespoons garam masala

1 6-ounce can tomato paste

¾ teaspoon kosher salt

Cayenne pepper to taste

3 pounds boneless, skinless chicken thighs and breasts, cut in 2-inch pieces

1+ cup chicken broth

1 13-ounce can coconut milk (whisked to combine liquid and solids)

1 teaspoon lime zest

1 tablespoon lime juice

¼ cup cilantro leaves for garnish

cooked kasha (instead of basmati or jasmine rice)

naan for serving

In a slow cooker, heat oil to medium high, add onions and cook until softened.  Reduce heat to medium, add garlic and ginger and cook for 2 minutes. Add garam masala, tomato paste, salt and Cayenne pepper. Cook, stirring for 2 minutes.

Add chicken pieces, broth, coconut milk, lime zest and lime juice to the pot. Stir all together, cover and cook on low setting for 4½ to 5 hours. Alternately, cook on high for about 1½ hours and low for 1½ hours, and then adjust temperature as needed to finish cooking. Garnish with cilantro leaves and serve with kasha and/or naan.

For extra flavor, maybe add more lime zest and juice when serving. Serve with kasha for a great nutty taste, or rice.