SLOW COOKER BUTTER CHICKEN – PHASE 2bianca.l
4 cloves garlic, crushed
1 onion, diced
2/3 cup of cream
1 (6 ounce) can of tomato paste
2 tablespoons chickpea flour
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
Kosher salt and freshly ground black pepper, to taste
1kg boneless, skinless chicken breasts – diced into pieces
2 tablespoons chopped fresh cilantro leaves
Heat a nonstick pan over medium high heat.
Then add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in cream, tomato paste, chickpea flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker and add the sauce mixture. Gently toss to combine.
Cover and cook on low heat for 5 hours.
Serve immediately, garnished with cilantro, if desired.