Indian Butter Chicken

This recipe from the Food Network kitchen is absolutely wonderful, and because it's cooked in a slow-cooker (aka Crock Pot) it's easy as can be. BTW for those of you wanting a good source for recipes Food Network is the place.  Their recipes are usually fool proof and very tasty.  This recipe Isn't really spicy and that can controlled by changing the number of chiles in the recipe.  I found that 7 hours is probably too much time (I left mine in the slow cooker for six and a half hours and it was great.)

Crumble ½  piece of naan into course crumbs and transfer it to the slow cooker.  Evenly spread the red onion, potatoes and chiles over the naan.  Then arrange the chicken pieces in a single layer (as best you can) over the vegetables and sprinkle with the garam masala, ¾  teaspoon salt and a few grinds of black pepper.  Dot with the butter pats and add the cinnamon stick(s).  Pour the tomato sauce over the top.  Cover and cook for ~7 hours on low.

When done slowly add the cream and stir until combined.  Then decide if the sauce needs thickening (purely your decision) add a tablespoon of corn starch mixed with water to form a slurry, add to the crockpot and stir until thickened.  Repeat if additional thickening desired.

Notes

1. Naan is a flatbread common in India.  It can be hard to find depending on where you shop.  You can use just any flatbread as a substitute.

2. For long slow cooking dark meat (e.g. chicken thighs/drumsticks) is the best choice.  Breast meat may be fine for quick grilling but for something like this it would come out very dry.