Crockpot Butter Paneer Chicken Curry
Ingredients
4 chicken thighs, boneless
5 oz. Paneer packet
1/2 cup tomatoes, finely crushed
1/2 cup heavy cream
3 tbsp butter
1tbsp olive oil
2 cloves garlic, chopped
1 tsp curry powder
1/2 teaspoon chili flake
5 sprigs cilantro, chopped
1 cup water
salt and pepper to taste
Instructions
- Rub chicken thighs with olive oil, salt and pepper to taste.
- Slice Paneer into pieces and set aside
- Pour butter into the crockpot
- Add garlic, crushed tomatoes, sliced paneer, cup of water
- Add heavy whipping cream
- Place chicken in the crockpot, add curry powder and chili flakes. Mix well.
- Cook for 4 hours on low
- Serve warm, garnished with cilantro
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