Butter Chicken

Ingredients

• 15 oz canned tomatoes diced drained canned
• 3 tablespoons cilantro leaves fresh chopped
• 1 piece ginger fresh cut into 1/2-inch slices
• 2 teaspoons garam masala 
• 4 cloves garlic coarsely chopped
• 0.3 cup heavy cream 
• 2  onions thinly sliced
• 1 cup yogurt plain (not nonfat)
• 1 teaspoon salt 
• 2 pounds chicken breasts boneless skinless cut into 2-inch pieces
• 0.5 cup slivered almonds 
• 4 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• spatula
• slow cooker

Directions

1. Melt butter in a large skillet over medium-high heat.
2. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes.
3. Scrape into slow cooker.
4. Place chicken pieces on top.
5. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary.
6. Add tomatoes and pulse once to combine.
7. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes.
8. Sprinkle with cilantro just before serving, if desired.