Spicy Slow Cooker Indian Butter Chicken

Spicy Slow Cooker Indian Butter Chicken (Serves six to eight people)

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 onion, finely chopped

• 4 garlic cloves, minced

• 2 tbsp grated fresh ginger

• 2 tbsp ghee or butter

• 2 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1/2 tsp turmeric

• 1/2 tsp cayenne pepper

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1 (14 oz) can diced tomatoes

• 1 cup heavy cream

• 1/4 cup chopped fresh cilantro, for garnish

• Cooked basmati rice, for serving

Instructions:

1. In a skillet over medium-high heat, melt the ghee or butter. Add the onions and cook until softened and golden brown, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.

2. Add the tomato paste, cumin, coriander, garam masala, turmeric, cayenne pepper, smoked paprika, and salt. Cook for 2-3 minutes until fragrant.

3. Transfer the onion mixture to the slow cooker. Add the chicken, canned tomatoes, and heavy cream. Stir well to combine.

4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

5. Serve the Indian Butter Chicken over cooked basmati rice and garnish with chopped cilantro.

Note: For extra heat, you can add more cayenne pepper or use a spicier variety of paprika. You can also adjust the amount of cream to make the dish more or less spicy.