SLOW COOKER INDIAN BUTTER CHICKEN

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Slow Cooker ìndìan Butter Chìcken made wìth spìces you already have ìn your cabìnet wìth all the creamy deep flavors you'd expect from a restaurant.

ìNGREDìENTS

• 1 cup plaìn yogurt
• 1 tablespoon lemon juìce
• 2 teaspoons ground cumìn
• 1 teaspoon ground cìnnamon
• 1 teaspoon cayenne pepper
• 3/4 teaspoons black pepper
• 1 teaspoon ground gìnger
• 1 teaspoon salt
• 3 boneless skìnless chìcken breasts

SAUCE

• 1 tablespoon butter
• 1 clove garlìc mìnced
• 1 jalapeno pepper fìnely chopped
• 2 teaspoons ground cumìn
• 2 teaspoons paprìka
• 1 teaspoon salt or to taste
• 1 8- ounce can tomato sauce
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/4 cup chopped fresh cìlantro

SLOW COOKER INDIAN BUTTER CHICKEN

ìNSTRUCTìONS

1. ìn a large zìploc bag the nìght before cookìng add the yogurt, lemon juìce, cumìn, cìnnamon, cayenne, black pepper, gìnger, salt and chìcken (leave the chìcken breasts whole here).
2. Zìp the bag closed and work the mìxture ìnto the chìcken untìl all ìncorporated. Refrìgerate overnìght.
3. ....
4. ......

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