Slow-Cooker Butter Chicken

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  Low Sodium Chicken Broth(180g)
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  Tomato Paste
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  Lemon Juice, Fresh(15g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Cinnamon, Ground(10g)
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  1 teaspoon kosher salt
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  Cumin, Ground(10g)
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  Turmeric, Ground(5g)
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  Garam Masala, Ground(10g)
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  Chicken Breast, Boneless Skinless(1361g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Yellow Onion
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  Sugar, Granulated White(10g)
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  Unsalted Butter(60g)
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  Cream, Heavy Whipping(240g)
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  Rice, White, Long-Grain
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  Fresh cilantro leaves
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  Bread, Naan

Instructions

1. 1Mince the garlic and ginger, then dice the onion into ½-inch pieces. Cut the chicken breast into 1½-inch chunks.
2. 2Heat the butter in a large heavy-bottomed pot over medium-high heat for 1–2 minutes until melted and foaming, then add the onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
3. 3Add the garlic and ginger to the pot and cook for 1 minute over medium-high heat, stirring constantly, until fragrant.
4. 4Stir in the tomato paste, cinnamon, cumin, turmeric, and garam masala, cooking for 1–2 minutes over medium heat to bloom the spices, then add the chicken broth, lemon juice, and sugar. Bring to a gentle simmer over medium-high heat.
5. 5Add the chicken pieces and stir to coat, then reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the thickest part (internal temp 165°F).
6. 6Remove from heat and stir in the heavy cream until fully combined.
7. 7While the chicken cooks, prepare the white rice according to package directions.
8. 8Divide the butter chicken and sauce evenly into 8 airtight containers while hot, then portion the cooked rice alongside. Serve with naan and cilantro if desired, or reheat from refrigeration over medium heat for 3–4 minutes, stirring occasionally, until warmed through.