Restaurant Style Butter Chicken in Slow Cooker

Ingredients

Butter Chicken Marinade

1/3 Cup Yogurt (nonfat greek yogurt, 45 heaping tablespoons)

1/4 Cup Almonds (silvered, or blanched and peeled whole almonds)

2 Tomatoes (use 1 cup canned crushed tomatoes or 2 grated ripe red roma tomato)

1.5 tbsp Tomato Paste

1.5 tsp Garam Masala

1 tsp Chili Powder (indian deggi chili powder, or hot paprika, or 1/2 tsp cayenne (add more if

like spicy))

1 tsp Cumin Powder (dry roasted cumin seeds, ground)

2″ Ginger (fresh ginger root)

3 Garlic (cloves, peeled)

1/2 tsp Salt (adjust per taste)

Butter Chicken

1.5 lbs Chicken (boneless chicken thigh, cut into 23 inch cubes)

23 tbsp Cilantro (coriander leaves, chopped, for garnish)

1 tbsp Honey (adjust per taste)

24 tbsp Heavy Cream (adjust per taste, I add upto 1/3 cup based on tartness of tomatoes)

3 tbsp Unsalted Butter

1/2 Cup Red Onion (medium onion, sliced to thin halfmoon slices)

Directions