Amazing Indian Butter Chicken (Slow Cooker)

Guys I don't know if I can adequately describe the amazingness of this dish. I was a little skeptical at first because of the method that is used, which has you cook chicken pieces in butter and no other liquid in the slow cooker. I thought it was going to be overly dry and a complete waste. Boy was I wrong! The roasted flavor that permeates throughout the chicken is incredible and it honestly melts in your mouth. And the sauce...well it's amazing as well. So do you see why I had to add the word amazing to the title??
This is something you really just need to try for yourself and I definitely would not skimp on the amount of chicken if I were you. It's the best part. And you have extra sauce like we did, make sure you eat every last drop by dipping in some toasted pita or naan. So good you guys!!

Amazing Indian Butter Chicken (Slow Cooker)
Adapted from The Food Charlatan
1 1/2 lbs. chicken breasts (2-3 large), cut into large bite-size pieces
2 tsp. ground cumin
1 tsp. ground cinnamon
dash of cayenne pepper, more to taste
1 tsp. black pepper
1 tsp. kosher salt
2 Tbsp. butter, cut into small chunks

FOR THE SAUCE
1 (8 oz.) can tomato sauce
1 cup heavy cream
1/2 Tbsp. butter
1 tsp. garlic, minced
1 small jalapeño pepper, seeded and finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. kosher salt
1 tsp. ground ginger
1 Tbsp. lemon juice
1/2 cup plain Greek yogurt
1/4 cup fresh cilantro, chopped

1. Add the chicken to the slow cooker pot.
2. In a small bowl, combine 2 tsp. cumin, 1 tsp. cinnamon, dash of cayenne pepper, 1 tsp. black pepper, and 1 tsp. kosher salt.
3. Sprinkle the spices over the chicken and stir to coat the chicken well. Sprinkle 2 Tbsp. butter chunks over the chicken.
4. Put the lid on and cook on low for about 5 hours.
5. When the chicken is cooked, remove the lid and add the tomato sauce and cream. Turn the slow cooker to HIGH.
6. Add 1/2 Tbsp. butter to a small frying pan. Add the garlic and jalapeño and sauté for 1 minute, or until fragrant.
7. In a small bowl combine 2 tsp. ground cumin, 2 tsp. paprika, 1 tsp. kosher salt and 1 tsp. ground ginger. Add the spices to the frying pan and continue sautéing for one minute. Add 1 Tbsp. lemon juice to the pan, stir and then remove from heat. Add this mixture to the slow cooker.
8. Replace the lid and let cook on high for another 20 minutes for the sauce to thicken. Stir in the plain Greek yogurt and cilantro.
9. Serve hot over white rice.

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