Name: Crockpot Butter Chicken
Ingredients: 5 cloves garlic minced; 2 tablespoons fresh ginger grated; 16-oz (450g) tomato sauce or passata; 1 teaspoon ground cumin; 2 teaspoons garam masala click for recipe; 1 teaspoon smoked paprika; 1 teaspoon ground turmeric; ½ teaspoon chili powder; 1 teaspoon salt; ½ teaspoon granulated sugar or honey; 2 lb (900g) chicken thighs; 3 tablespoons unsalted butter cut into small cubes; ½ cup (120ml) heavy whipping cream double cream in the UK; 2 tablespoons fresh parsley, mint, or cilantro for garnish

Ingredients

5 cloves garlic minced
2 tablespoons fresh ginger grated
16-oz (450g) tomato sauce or passata
1 teaspoon ground cumin
2 teaspoons garam masala click for recipe
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon granulated sugar or honey
2 lb (900g) chicken thighs
3 tablespoons unsalted butter cut into small cubes
½ cup (120ml) heavy whipping cream double cream in the UK
2 tablespoons fresh parsley, mint, or cilantro for garnish

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Instructions

To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.
Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.
Remove the chicken, and place on a cutting board to cool enough to be handled.
Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.
Cut the chicken into bite size pieces, and return to the sauce.
Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.