For a flavorful chicken recipe try Slow-Cooker Butter Chicken. Garlic, gingerroot, cumin and cayenne pepper give Slow-Cooker Butter Chicken tons of flavor.
What You Need
Original recipe yields 8 servings
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
2 Tbsp. butter, divided
8 boneless skinless chicken thighs (2 lb.)
1 onion, cut into wedges
2 cloves garlic, minced
2 Tbsp. grated gingerroot
2 Tbsp. garam masala
2 tsp. cumin seed
1 can (6 oz.) tomato paste
1/3 cup water
1/4 tsp. ground red pepper (cayenne)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro
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Let's Make It
Heat 1 Tbsp. each dressing and butter in large skillet on medium heat until butter is melted, stirring occasionally. Add 4 chicken thighs; cook 3 to 5 min. on each side or until evenly browned on both sides. Transfer browned thighs to slow cooker sprayed with cooking spray, reserving drippings in skillet. Repeat with remaining dressing, butter and chicken thighs.
Add onions, garlic and ginger to reserved drippings in skillet; cook and stir 1 min. Stir in garam masala and cumin seed; cook 30 sec., stirring constantly. Add tomato paste, water and red pepper; mix well. Spoon over chicken; cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours). Turn off slow cooker.
Add sour cream to ingredients in slow cooker; mix well. Let stand, covered, 5 min. Sprinkle with cilantro before serving.
Serve with hot cooked basmati rice.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.