Indian Crockpot Chicken

So I tried this new recipe today. It was from Blanche's Blog. She called it butter chicken, but to me it had a strong Indian scent and flavor so I renamed it! ;-)

What you will need:

1/2 c. cashews 

2 tsp garam masala (find it with all the other spices)

2 tsp coriander powder (I used the little corriander balls and they have great flavor)

1/2 tsp chili powder

8 boneless, skinless chicken thighs

1 tsp sesame or peanut oil

1/4 c. melted butter

2 tsp paprika

2 tsp minced garlic

2 tsp ground ginger

Pinch of cinnamon and cardamom powder

1 small onion chopped into small pieces

3/4 c chicken stock

1/2 c. tomato paste

1/2 c yogurt or sour cream (I used sour cream)

1 c milk

1/4 c cream

2 tbsp vinegar

1 tbsp sweet Thai chili sauce

1/2 tsp salt

Smash cashews with a hammer and add to large, nonstick frypan (I did not smash mine and they were very soggy).

Add garam masala, corriander, and chili powder to pan, stir and brown nuts and spices until you see a little smoke and then remove. Place in a bowl and set aside:

In the same pan, heat oil on med-high and sear chicken on both sides

Place chicken in the bottom of slow cooker

Then add melted butter, cashew mixture, paprika, garlic, ginger, cinnamon, and cardamom powder

Then add finely chopped onion to same pan, saute'

Then add chicken stock, tomato paste, and sour cream or yogurt, stir and combine

Then stir in milk and cream

Add vinegar, Thai Chili sauce, and salt

Add pan mixture to crock pot and stir.

For more flavor leave this mixture in fridge overnight. You do not have to do this.

Cook chicken in slow cooker for 6-7 hours on low. 

I served mine with white, sticky rice and soy sauce. Other options are Basmati Rice with some Roti or pappadams.

Enjoy!