This is such a simple, amazing version of the classic Indian specialty. Slow cooker butter chicken comes together quickly and is a perfect warming dinner.
- 1 pound boneless, skinless chicken tenders
- 1 container plain Greek yogurt 5.3 ounces
- 1 whole lemon juiced
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons butter
- 1 can tomato sauce 8 ounces
- 1 cup heavy cream
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 pinch salt
- 2 tablespoons all-purpose flour
- cooked rice for serving
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First, marinate the chicken. Combine the chicken tenders, yogurt, lemon juice, spices and seasoning in a zip top plastic bag. Seal the bag and work it all together thoroughly so that the chicken is coated. Let it sit and marinate in the refrigerator for 2 hours. When the time is up, transfer the chicken to a cutting board, letting all of the excess marinade drip off. Cut it into large cubes and transfer it into a slow cooker. Add the butter into the slow cooker with the chicken.
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Then combine the tomato sauce, heavy cream, curry powder, paprika and salt in a medium bowl and stir it all together thoroughly. Pour it into the slow cooker with the chicken and give it all another quick stir. Seal the slow cooker and cook it all on high for 5 hours. When the 5 hours is up, add in the flour and stir it in. Seal it again and cook off the flour to thicken the mixture for another 15-20 minutes. Serve immediately over rice and enjoy!