*Recipe Note: This recipe has been converted from this recipe to adapt it to our need for easier prep and longer cooking times - whether in a slow cooker or baked in the oven (see simple directions below), especially when we're headed off to Church. We have no idea how authentic this recipe actually is and typically I haven't seen the chicken shredded in any restaurant (we just do it for ease of preparation - so slice it if you prefer), but we absolutely love that it tastes incredibly similar to our favorite local Indian restaurant's version. Delicious!!! Also, I didn't do this in the picture above, but my recommendation is you can never have enough of this amazing sauce - so if you love it as much as we do - double it!
- 1 1/2 - 2 lbs. frozen boneless, skinless chicken breasts (about 4-5 large 6-7 oz. chicken breasts)
- Fresh cilantro, chopped - optional
- Basmati or Jasmine rice - amount as desired
- 2 1/2 cups chicken broth
- 1 (6 oz.) can tomato paste
- 1 Tbsp. onion powder
- 2 cloves of garlic, minced
- 1/2 - 1 tsp. ground ginger (or 2 Tbsp. fresh minced ginger)
- 2 tsp. garam masala
- 1 tsp. chili powder
- 1 tsp. cardamom
- 1/2 tsp. coriander
- 2 bay leaves
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 cup heavy cream or half and half
- 1/4 cup butter (light butter okay)
In a large slow cooker or dutch-oven style pan, whisk together all sauce ingredients, except for heavy cream and butter. Add frozen chicken breasts to sauce. Cover with a lid and cook as per the following instructions, depending on which type of cooking you prefer: Cook in slow cooker on high for 4-6 hours or on low for 7-8 hours, or bake in a 300° F oven for about 3 hours. When cooking time has completed, remove chicken and shred or slice as desired. Add chicken back into pan. Add heavy cream and butter to cooked sauce and chicken. Stir gently until well combined and butter is melted.
Prepare rice as directed on package. Serve Butter Chicken over rice and garnish with chopped cilantro as desired.
Recipe Source: adapted from thesisterscafe.com (see their recipe for additional sourcing)