Slow Cooker Butter Chicken

🛒 Ingredients (Check Off As You Measure)

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain full-fat yogurt
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 (14 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup raw cashews
• 1/2 cup heavy cream
• 3 tbsp unsalted butter, cut into cubes
• 1 tsp salt, or to taste
• Fresh cilantro, for garnish

🍳 Step-by-Step Instructions

1. In a large bowl, mix the chicken with yogurt, garam masala, cumin, turmeric, and cayenne if using. Let it marinate for at least 15 minutes (or overnight in the fridge).
2. Transfer the marinated chicken to a 6-quart slow cooker. Add the crushed tomatoes, chicken broth, onion, garlic, ginger, and salt. Stir well to combine.
3. Cover and cook on LOW for 4 hours or on HIGH for 2.5 hours, until the chicken is tender and cooked through.
4. About 30 minutes before serving, blend the cashews with 1/4 cup water in a blender until smooth. Stir the cashew paste, heavy cream, and butter into the slow cooker. Let it cook uncovered for another 30 minutes to thicken slightly.
5. Taste and adjust seasoning. Serve hot over basmati rice or with naan, garnished with fresh cilantro.