Ingredients

• 1 cup onion, diced (1 small onion)
• 4 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 2½ teaspoons curry powder
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• ½ teaspoon cumin
• ½ teaspoon salt
• 1 cup tomato sauce
• 1¼ cups heavy cream, room temperature and divided
• 6 tablespoons tomato paste
• 2 tablespoon cornstarch
• 3 pounds large boneless-skinless chicken breasts (5 to 6)
• 4 cups cooked jasmine rice, prepared according to package directions
• Fresh cilantro, for garnish

Directions

1. Heat a sauté pan over medium-high heat. Melt the butter, then stir in the diced onion, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook for 2 to 3 minutes, until the onion softens and the spices become aromatic.
2. Transfer the sautéed mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend until the mixture is completely smooth.
3. Place the chicken breasts in the insert of a slow cooker. Pour the blended sauce over the chicken, making sure it is fully covered. Cook on high for 2½ to 3 hours.
4. When the chicken is cooked through, remove it from the slow cooker and cut it into 1-inch, bite-sized pieces.
5. In a small bowl, whisk together the remaining ½ cup heavy cream and the cornstarch to form a slurry. Stir this mixture into the sauce in the slow cooker to thicken it. Allow the sauce to cook briefly until it reaches your desired consistency.
6. Return the cut chicken pieces to the slow cooker and gently stir to coat them in the sauce, taking care not to break them apart. Turn off the slow cooker once everything is evenly coated and ready to serve.
7. To serve, spoon about ¾ cup of cooked jasmine rice into a bowl, keeping it mostly to one side. Add the butter chicken alongside the rice and finish with a sprinkle of fresh cilantro.

• Use full-fat dairy products for the richest, creamiest sauce.
• Wait until after cooking to cut the chicken. Cutting it beforehand may cause it to fall apart during slow cooking.
• Serve warm. The dish can remain on the warm setting in the slow cooker for up to one hour before serving.