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Easy Butter Chicken
Appliance: Rice Cooker - 8 cup capacity and larger
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This Gluten Free recipe is part of the "Pulled" Chicken Collection
Ingredients
   3 tablespoons butter
   1 tablespoon cooking oil
   1 onion, thinly sliced
   1 jalapeno or Serrano pepper, seeded and finely diced
   2 tablespoons tomato paste
   1 inch piece fresh ginger, peeled and grated
   3 cloves garlic, minced
   1 teaspoon salt (to taste)
   1 tablespoon coriander powder
   1 teaspoon cumin powder
   1/2 teaspoon garam masala
   1 can (14.5 oz) crushed tomatoes
   1/2 cup water or chicken stock (plus more, if necessary)
   2 cups “Pulled” chicken or other precooked chicken, chopped
   1/2 cup heavy or whipping cream
   1/2 cup plain yogurt
   1/4 cup chopped fresh cilantro


Directions
Add butter and oil to rice cooker's inner bowl and push Cook button. Use white rice setting, if applicable. Heat until butter is melted and foamy. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add chili pepper, tomato paste and ginger and cook, stirring often, until tomato paste has darkened, about 4-6 minutes. Add garlic, salt and dried spices and cook, stirring almost constantly, until fragrant, about 1 minute. Stir in tomatoes. Rinse can with 1/2 cup water or stock, and stir in, as well. Cover, and bring to a boil. Cook, stirring occasionally, 15 minutes, adding more water or stock, a little at a time, if sauce is becoming too thick.

Switch rice cooker to Keep Warm. In a small bowl, whisk together cream and yogurt until smooth. To help prevent curdling, whisk a couple of tablespoons of the hot sauce into the yogurt mixture until well blended, then repeat once or twice more, until the yogurt mixture is luke warm. Add yogurt mixture and chicken to the sauce. Mix well, then allow to rest on Keep Warm until chicken is warm through, 10 – 15 minutes.

Stir in cilantro and serve over rice with naan or other flat bread for dipping.

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