Easy Slow Cooker Butter Chicken

I love this recipe. I've made it about 3 times, and am about to make it again soon. It's different from other slow cooker Indian food recipes I've made because you chop the raw chicken first, not shred it after cooking. I love the ease of those shredding recipes but I like the taste and texture of this recipe more. It's still an easy and low-work recipe. If you don't want to chop chicken, you can buy it pre-chopped in some stores. I double this recipe when I make it so we have leftovers for lunch. I don't always double the chicken, but just increase it a little bit. I also don't double the butter, but just increase it to 5 or 6 tablespoons.

Easy Slow Cooker Butter Chicken 

adapted from An Edible Mosaic

15 ounce can tomato puree
6 to 8 large cloves garlic peeled and crushed*
1 tablespoon freshly-grated ginger* (can use ginger-garlic paste in place of garlic and ginger*)
1 1/2 tablespoons coconut sugar or light brown sugar
4 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon smoked paprika 
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 pounds boneless skinless chicken thighs trimmed of fat and cut into bite-sized pieces (I use chicken tenderloins or breasts)
1 large onion, finely diced (about 2 to 2 1/2 cups finely diced)
8 cardamom pods, cracked open
2 cinnamon sticks
1 bay leaf
4 tablespoons butter, cut into small pieces
1/4 teaspoon ground fenugreek optional (I used 1/2 tsp fenugreek leaves from Amazon)
1/2 cup heavy whipping cream
1 tablespoon fresh lemon juice

Optional Garnish Suggestions

Fresh cilantro leaves for garnish
Fresh lime wedges for garnish
Prepared basmati rice
Naan

1.  Add the tomato puree, garlic, ginger, coconut sugar, garam masala, salt, smoked sweet paprika, coriander, cumin, cayenne pepper, and black pepper to a slow cooker, and whisk to combine. Add the chicken, onion, cardamom pods, cinnamon sticks, and bay leaf, and stir to coat the chicken, spreading it out evenly. Scatter the butter pieces on top.

2.  Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. At the end of cooking, stir in the fenugreek, cream, and lemon juice. Serve garnished with fresh cilantro and lime wedges, along with prepared basmati rice and/or naan if desired.

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