Recipe: Slow Cooker Indian Butter Chicken with Sweet Peas from Feeding a Family

In Feeding a Family, Sarah Waldman shares tips and tricks for cooking with kids, as well as delicious recipes and with beautiful photographs by Elizabeth Cecil. Her recipes are organized by season and offer ideas for how to get the kids involved and how to use a meal for leftovers the next day. Here's what Sarah has to say about her "Slow Cooker Indian Butter Chicken with Sweet Peas" recipe that is one of our staff favorites:

Slow Cooker Indian Butter Chicken with Sweet Peas

Serves 4-6

I encourage you to make this meal your own by choosing toppings and sides that are your family’s favorites or that need to be eaten up. You know the ones—like that last sprinkle of nuts taking up precious storage space and staring at you, longingly, from the cabinet. Itypically boil up some rice and toast slivered almonds with a handful of flaked coconut, but warm naan bread is another good accompaniment.

KIDS CAN: Little hands can use child-safe knives or kitchen shears to chop cilantro for the garnish.

Ingredients:

2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
1 onion, finely chopped
6 garlic cloves, finely chopped
1-inch piece fresh gingerroot, peeled and finely chopped
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
4 tablespoons unsalted butter, cut into pieces
One 6-ounce jar tomato paste
One 13.5-ounce can full-fat coconut milk
3 tablespoons plain full-fat Greek yogurt
2 tablespoons freshly squeezed lemon juice
One 6-ounce jar tomato paste
One 13.5-ounce can full-fat coconut milk
3 tablespoons plain full-fat Greek yogurt
2 tablespoons freshly squeezed lemon juice
cups sweet peas (thawed if frozen or blanched if fresh)
Cooked basmati rice, for serving

Toppings (optional)
Chopped fresh cilantro
Toasted coconut flakes
Toasted slivered almonds

Directions:

1. Cut the chicken into 2-inch chunks. Fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork.

2. Before serving, stir in the Greek yogurt, lemon juice, and peas. Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted slivered almonds, if desired.

FOR BABY: Indian Butter Chicken is very tender and can be easily shredded with two forks. Mix in some rice and you have baby’s meal.

TOMORROW’S DINNER: NAAN ROLL-UPS Toast a few pieces of naan bread, spread on a thin layer of mango chutney, then spoon some leftover butter chicken on top. Roll up the naan and serve with a big salad.