MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Butter Chicken
Categories: Poultry, Vegetables, Citrus, Herbs
Yield: 5 servings

3 tb Vegetable oil
1 md Yellow onion; diced
3 cl Garlic; fine chopped
3 tb Grated ginger
1 tb Garam masala
16 oz Can tomato paste
3/4 ts Kosher salt
3 lb Boned, skinned chicken; in
- 2" pieces
1 ts Lime zest
1 tb Lime juice
1 c Coconut milk *
1/2 c Chicken stock
1/4 c Cilantro leaves; garnish
- (opt)
Cooked basmati or jasmine
- rice; to serve
Naan; to serve (opt)

* if necessary, whisk to combine the liquid and solids
before measuring

In medium skillet, heat oil over medium-high heat. Add
onions to skillet, and cook until softened, about 3
minutes. Reduce heat to medium, add garlic and ginger,
and cook another 2 minutes. Add garam masala, tomato
paste and salt; cook and stir 2 minutes.

Place chicken pieces in a slow cooker, then add tomato
paste mixture, lime zest and juice, coconut milk and
chicken stock. Stir everything together, cover and cook
on low heat setting for 4 1/2 to 5 hours, until the
chicken is cooked through. (You may let it cook up to 7
hours if necessary, but the chicken may be very soft and
shred.) Garnish with cilantro and serve with basmati or
jasmine rice, and naan if you have some.

By: Jennifer Steinhauer

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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