Slow Cooker Butter Chicken

Recipe by Catherine Pla, adapted from NYTimes Cooking

Serves 4-6

Slow Cooker Butter Chicken

If you’d like, use coconut oil instead of ghee and coconut milk instead of heavy cream. Served with cauliflower rice or regular rice, it makes a delicious dinner.

• 3 T avocado or coconut oil

• 1 yellow onion, diced

• 3 T grated or minced garlic

• 3 T grated fresh ginger

• 2 T garam masala

• 1⁄4 t cayenne (optional)

• 1 6 oz can tomato paste

• 1 t kosher salt

• 2-3 lb boneless skinless chicken thighs or boneless breasts, cut into 3⁄4” chunks

• Juice and zest of 1 lime

• 1 c full-fat coconut milk or heavy cream

• 1⁄2 c chicken broth

• 1⁄4 c chopped cilantro, for garnish, divided

Heat oil in a large skillet (or in your slow cooker if you have a saute function) over medium-high heat. Add the onions and cook for 3 minutes until they've begun to soften. Reduce heat and add the ginger and garlic and cook for another 2 minutes. Stir in garam masala, cayenne, tomato paste, and salt and cook for another minute.

Place chicken in the slow cooker and add the tomato mixture (if not already in there), and add the lime zest and juice, coconut milk, and the chicken broth. Stir and cook on low for 6 hours.

When chicken is cooked, stir and taste for salt and spice, adding more to your liking. Garnish with cilantro and serve with the rice and naan.