Slow-Cooker Butter Chicken
For the original recipe and instructions, see “Slow-Cooker Butter Chicken” at cooking.nytimes.com
Ingredients
- 3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, finely chopped
- 3 tablespoons grated ginger
- 1 tablespoon garam masala
- 1 6-ounce can tomato paste
- ¾ teaspoon kosher salt
- 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
- ½ cup chicken stock
- ¼ cup cilantro leaves, for garnish (optional)
- Cooked basmati or jasmine rice, for serving
- Naan, for serving (optional)
Recipe copyright
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