Butter Chicken

Directions

1. Cut chicken into nugget-sized pieces.
2. In a large sauté pan heat vegetable oil on medium-high. Working in batches if needed, add chicken pieces in a single layer; brown on both sides (add more vegetable oil as needed). Transfer browned chicken to a slow cooker. Reserve sauté pan for later.
3. Place cardamom pods in a tea filter (or cheesecloth) and secure. Add pods to the slow cooker along with the remaining ingredients – except for the cornstarch and cilantro. Stir to combine. Cover and cook on low for 4 to 4½ hours.
4. If a thicker sauce is desired: using a slotted spoon, transfer chicken pieces to a bowl and cover to keep warm. Pour the remaining cooking liquid into the sauté pan used to brown the chicken; heat on medium and bring to a simmer. Make a slurry: to a small cup or bowl, add cornstarch with 2 teaspoons water and stir to combine. Add slurry to liquid; continue cooking to reduce and thicken the sauce to the desired consistency.
5. Serve with basmati rice or grain of choice, or with a side of naan bread. Top with cilantro leaves.