Butter Chicken
Ingredients
- 2 Lb Boneless, Skinless Chicken Thighs
- 4 T Butter
- 1 T Grated Ginger 1
- 1 T Minced Garlic
- 1 t Turmeric
- 1 T Gram Marsala
- 1 t Ground Cumin
- 1 Med Onion, diced
- 1/4 C Heavy Cream
- 10 oz Can Diced Tomatoes with Green Chilis
- 1 t Salt
- 1/2 t Black Pepper
- Chopped cilantro to top the bowls
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Brown one side of the chicken. Add the other 2 tablespoons of the butter to the skillet and brown the other side of the chicken. Add everything to the crockpot, except the heavy cream. Stir and put the lid on.
- Cook on low 4-5 hours or high for 2-3 hours. Add the heavy cream and stir. You can shred your chicken if you want. I didn't.
- Serve over Indian spiced cauliflower rice and top with chopped cilantro.
