This recipe is from my absolute favorite cookbook – Feeding a Family by Sarah Waldman. All of her recipes are flavorful and easy, which pretty much defines my style of cooking these days. I have been experimenting with my InstaPot (if you don’t have one – I highly recommend you invest ASAP). This recipe calls for 8 hours in the crockpot, and if you’re like me – I don’t have time to think about preparing a meal 8 hours before I want to eat it. 45-60 minutes and the meal is done for most dishes I prepare in my InstaPot. It is a life saver. Hope you enjoy!
Slow Cooker Indian Butter Chicken with Sweet Peas from Sarah Waldman’s Feeding a Family
Serves 4 to 6
- 2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
- 1 onion finely chopped
- 6 garlic cloves, finely chopped
- 1-inch piece fresh ginger-root, peeled and finely chopped
- 2 teaspoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into pieces
- One 6oz can tomato paste
- One 13.5oz can full fat coconut milk
- 3 tablespoons plain full fat Greek yogurt (I like to sub Sour Cream)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 cups sweet peas (thawed if frozen or blanched if fresh)
- Cooked basmati rice, for serving
- Toppings (optional) – Chopped fresh cilantro, toasted coconut flakes, Toasted silvered almonds
- Cut the chicken into 2-inch chunks. Fill a 6 quart slow cooker (or insta pot) with chicken, onion, garlic, ginger, curry powder, cinnamon, cumin and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. If using a slow cooker, cover and cook on low for 8 hours until the chicken pulls apart easily with a fork. If using the insta pot lock the lid and hit the poultry button then using the + button add 10 minutes. Chicken should cook at high pressure for 40-50 minutes and allow the steam to release on its own before opening the lid.
- Before serving, stir in the Greek Yogurt or Sour Cream, lemon juice, and peas (I added the peas frozen at the end and they thawed on their own). Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted silvered almonds, if desired.