Recipe Station

And here's everything you need. If you're not familiar with garam masala, look in your supermarket's ethnic foods or Asian section.

Ingredients To Gather:

• 3 tablespoons butter
• 1 tablespoon vegetable oil
• 3 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1 medium yellow onion, diced
• 5 cloves garlic, finely chopped
• 3 tablespoons finely chopped peeled gingerroot
• 2 tablespoons garam masala
• 1/4 cup canned Muir Glen™ organic tomato paste
• 3/4 teaspoon salt
• 1/2 cup Progresso™ chicken stock (from 32-oz carton)
• 1/2 cup heavy whipping cream
• 1/4 cup cilantro leaves, stems removed

Directions To Follow:

Begin by spraying a 4-quart slow cooker with cooking spray. Then, heat butter and oil over medium-high heat in a 10-inch skillet and then add half of the chicken. Cook until browned, turning once. This should take about 5 minutes. Next, use a slotted spoon to transfer this into the slow cooker. Repeat this process with the rest of the chicken. Turn the heat down to medium and put the onions in the skillet, cooking until they soften. This should take about 4 minutes. Then, add the gingerroot and the garlic. Stir this and cook for about 2 minutes. Then:

Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.

And you're done! We recommend garnishing this chicken with cilantro for added flair. This dish also works well served over rice. Or, add a couple of vegetable side dishes for a complete, healthy and hearty dinner. This recipe makes 8 servings, so there should be plenty for seconds or leftovers!

Article Source: Betty Crocker