4 cloves organic garlic, finely chopped or crushed
1“ piece organic ginger, peeled and finely chopped
¼ cup full-fat yogurt
1 798ml can crushed tomatoes
½ can (1/4 cup) tomato paste
2 tsp cumin
1 tsp coriander
½ tsp turmeric
¼ tsp cayenne pepper
1 ½ tbsp garam masala
2 tsp sea salt
6–8 Yorkshire chicken thighs, boneless skinless
3 tbsp grass-fed butter
1/3 cup 35% cream
2 cups Lundberg basmati rice
Combine everything in a slow cooker except the butter, cream and rice.
Allow to cook on low for 8 hours.
To cook rice, combine 2 cups rice with 3 ¾ cups water in a medium sauce pan. Bring to a vigorous boil and allow to boil for 1 minute. Turn heat to low, cover pot with lid and cook on low for 16 minutes.
Just before serving the butter chicken, stir in the butter and cream until combined.
Serve butter chicken on a bed of rice and top with chopped cilantro, raita and side with naan.