Sunday, May 19, 2019

Butter Chicken

This is Pillsbury cost saving crockpot recipe made with butter, chicken and heavy cream cooked to perfection for 3.5 hours and served with your favorite rice. Add a side salad and a beverage and there’s dinner for a family of 4. Total Time: 4 hours 20 minutes.


1/4 cup butter
20oz skinless boneless chicken thighs or 4 chicken breasts, cut into 2” pieces
1/2 cup onion, chopped
2 cloves garlic, finely chopped
2 tablespoons garam masala
1/4 cup tomato paste (from 6oz can)
3/4 teaspoon salt
1/2 cup chicken broth
1/2 cup heavy whipping cream

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken, onion and garlic; cook 8 to 10 minutes, turning once, until browned. Spoon chicken mixture into slow cooker. Stir in remaining ingredients except whipping cream until well blended. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in whipping cream. Cover; cook about 30 minutes longer or until slightly thickened. Serve over rice. Garnish with cilantro leaves (optional). Yum Yum!

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