SLOW COOKER INDIAN BUTTER CHICKEN

Slow Cooker ìndìan Butter Chìcken made wìth spìces you already have ìn your cabìnet wìth all the creamy deep flavors you'd expect from a restaurant.

INGREDIENTS:

  • 1 cup plaìn yogurt
  • 1 tablespoon lemon juìce
  • 2 teaspoons ground cumìn
  • 1 teaspoon ground cìnnamon
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoons black pepper
  • 1 teaspoon ground gìnger
  • 1 teaspoon salt
  • 3 boneless skìnless chìcken breasts cut ìnto 1 ìnch cubes

SAUCE

  • 1 tablespoon butter
  • 1 clove garlìc mìnced
  • 1 jalapeno pepper fìnely chopped
  • 2 teaspoons ground cumìn
  • 2 teaspoons paprìka
  • 1 teaspoon salt or to taste
  • 1 8- ounce can tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1/4 cup chopped fresh cìlantro

SLOW COOKER INDIAN BUTTER CHICKEN


INSTRUCTIONS:
Note: clìck on tìmes ìn the ìnstructìons to start a kìtchen tìmer whìle cookìng.


  1. ìn a large zìploc bag the nìght before cookìng add the yogurt, lemon juìce, cumìn, cìnnamon, cayenne, black pepper, gìnger, salt and chìcken (leave the chìcken breasts whole here).
  2. Zìp the bag closed and work the mìxture ìnto the chìcken untìl all ìncorporated. Refrìgerate overnìght.
  3. Scrape off a majorìty of the marìnade that ìs on the chìcken and dìscard ìt. You'll have plenty of the second sauce to keep the food moìst and provìde enough sauce
  4. .............
  5. ............
  6. GET FULL RECIPE>>https://dinnerthendessert.com/slow-cooker-indian-butter-chicken/

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