Restaurant Style Butter Chicken in Slow Cooker

Ingredients

• •1/4 Cup slivered almonds
• •2 Tomatoes
• •1 1/2 tbsp Tomato Paste
• •1 tsp garam masala
• •1 tsp Chili Powder (or 1/2 tsp cayenne (add more if like spicy))
• •1 tsp Cumin Powder
• •1 2-inch piece Ginger
• •3 clove Garlic, peeled
• •1/2 tsp Salt
• •1/3 Cup non-fat Greek yogurt
• •1 1/2 lb Chicken (boneless chicken thigh), cut into 2-­3 inch cubes
• •1/2 tsp garam masala
• •2 tbsp Cilantro, chopped, for garnish
• •1 tbsp Honey
• •3 tbsp Heavy Cream (adjust per taste; I add up to 1/3 cup based on tartness of tomatoes)
• •3 tbsp Unsalted Butter
• •1/2 Cup Red Onion, sliced to thin half­moon slices

Steps

1. 1Marinade: In a food processor jar, add all the chicken marinade ingredients except yogurt, then process to make a fine puree. (if mixture is hard to blend, add 1 tbsp water)
2. 2Transfer marinade to a wide bowl, and mix in yogurt. Then add cubed chicken meat and coat into the marinade. Set aside for 15­-20 minutes
3. 3Infuse Flavors: In meantime, heat 2 tbsp butter in a wide pan. Saute onion in butter on medium heat until soft and fragrant (2-­3 minutes). Now, add remaining 1/2 tsp garam masala and continue saute for 1 more minute.
4. 4Transfer the marinated chicken with all marinade and remaining 1 tbsp butter and honey into the saute pan. Cook chicken in pan for 5 minutes on medium­-high heat or until curry looks darker color.
5. 5Slow Cooker: Transfer everything in slow cooker with 1/4 cup water (or chicken stock for more flavor). Cook on high for 1.25 hours Or on slow for 3-­4 hours.
6. 6Before serving, after the cooker timer is up, add heavy cream and mix well. Taste and adjust salt. Leave on warm until ready to serve.