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

      Title: Slow-Cooker Butter Chicken
 Categories: Poultry, Vegetables, Citrus, Herbs
      Yield: 4 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
           - (optional)
           Cooked basmati or jasmine
           - rice; to serve
           Naan; to serve (optional)

  * 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.

  Recipe by Jennifer Steinhauer

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

  Uncle Dirty Dave's Archives

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