Slow Cooker Butter Chicken

With less than 30 minutes of hands-on time, this delicious Slow Cooker Indian Butter Chicken is elegant enough for a dinner party and easy enough for weeknight dinners!

📝 Ingredients

• 2 tablespoons butter
• 1 large sweet onion (finely chopped)
• 8 ounces carrots (finely chopped)
• 4 cloves garlic (finely minced)
• 1 1/2 tablespoons red curry paste
• 2 tablespoons grated fresh ginger
• 1 1/2-2 teaspoons garam masala
• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1 6-ounce can tomato paste
• 1 1/2 teaspoons kosher salt
• 3 1/2 pounds chicken thighs (boneless, skinless)
• 1 14- ounce can light coconut milk
• 1/2 cup low sodium chicken broth
• 1 tablespoon water
• 2 tablespoons cornstarch
• basmati rice
• 2 medium avocados (cored, peeled and sliced, lengthwise)
• 1/4 cup cilantro leaves (finely chopped)
• 1/2 cup cashew halves and pieces (coarsely chopped)
• lime wedges (for garnish)

👨‍🍳 Instructions

1. 1Combine butter, onion, carrots, garlic, curry paste, ginger, garam masala, brown sugar, cumin, tomato paste and salt in a medium microwave-safe bowl. Cover with a paper towel and microwave on high power for 3 minutes. Stir well and cook for another 3 minutes, again covered with a paper towel.
2. 2While the onion mixture is cooking, trim as much of the fat off of the chicken thighs as possible and cut into slightly larger than bite size pieces (chicken will shrink as it cooks).
3. 3Combine onion mixture, coconut milk and broth in a slow cooker with temperature set to low.
4. 4Add chicken thighs and stir to combine. Cover and cook for 4/1/2 to 6 hours or until carrots are super tender.
5. 5Increase slow cooker temperature to high. Combine water and cornstarch and stir well until smooth. Add corn starch mixture to slow cooker and cook for another 10-15 minutes on high or until sauce thickens a bit.
6. 6Taste and add more salt and/or garam masala, if desired.
7. 7Combine chopped cilantro and chopped cashews. Garnish with cilantro/cashew mixture and sliced avocados. Serve with basmati or jasmine rice and/or warm naan or flatbread.