Time: 7 hours 25 minutes
Complexity: easily
Servings: 4

Butter Chicken, literally "chicken in butter," is a popular Indian dish that was spontaneously invented in a Delhi restaurant relatively recently, in the 1950s. Since then, its flavor has gained popularity throughout the north of the country and among numerous tourists. It's distinguished by its warm, smooth texture, imparted by butter and heavy cream added to the tomato sauce. In addition to tomato paste and butter, the chicken sauce includes medium-hot peppers, the traditional Indian spice garam masala, and crumbled Indian naan bread for thickening. Cook the chicken in a creamy tomato sauce in a slow cooker, adding potatoes, onions, and herbs. This way, you'll have a dish complete with a side dish. Serve with fresh flatbreads.

Ingredients:

• 3 naan breads
• 1 red onion, thinly sliced ​​into half rings
• 450 g small red potatoes, halved or quartered
• 1 Fresno or red jalapeño pepper, halved lengthwise, seeded and chopped
• 1 small bunch cilantro, leaves and soft stems separated and chopped
• 700 g boneless, skinless chicken thighs (about 6 pcs.)
• 1 tbsp. garam masala
• 2 tbsp (30 g) butter, cut into pieces
• 1 cinnamon stick
• 1 can (425 g) of tomato sauce
• 0.5 cups heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

naan bread, red onion, potato, red potatoes, chili pepper, cilantro, chicken thighs, garam masala, butter, cinnamon, tomato sauce, cream

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Preparation:

Step 1
• Crumble half of the tortilla and place it in a 6-quart slow cooker. Add the red onion, potato, chili pepper, and cilantro stems. Arrange the chicken thighs in a single layer on top of the vegetables and sprinkle with garam masala, 3/4 teaspoon salt, and a pinch of pepper. Stir in pats of butter and a cinnamon stick. Drizzle with the tomato sauce. Cover and cook on low for 7 hours.
Step 2
• Remove the lid and set the slow cooker to keep warm or turn off the heat. Gently stir in the heavy cream, breaking the chicken into large chunks; let sit for 10 minutes. Add the cilantro leaves and season with salt. Serve with the remaining flatbreads.

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