Butter Chicken v2.1 tonights supper

                     
* Exported from MasterCook *
                          Butter Chicken   v2.1
Recipe By     :
Serving Size  : 8     Preparation Time :0:20
Categories    : Chicken
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     onions -- diced
  3             cloves  garlic -- minced
  3               tbsp  butter
  2               tbsp  fresh ginger -- grated
  2               tbsp  packed brown sugar
  2                tsp  chili powder
     3/4           tsp  ground coriander
     3/4           tsp  turmeric
     1/2           tsp  cinnamon
     1/2           tsp  ground cumin
     1/2           tsp  salt
     1/2           tsp  pepper
  1                can  diced tomatoes -- (28 oz/796 mi.)
  1                cup  chicken broth -- (sodium reduced)
     1/4           cup  almond butter -- or cashew butter
  3                 lb  chicken thighs -- (1.35 kg) quartered ,  boneless skinless
  1                cup  sour cream
  2               tbsp  chopped fresh cilantro
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric,  cinnamon, cumin, salt, pepper and  tomatoes. Whisk broth with almond butter; pour into slow cooker.
 Cover and cook on low for 5 hours up to 8 

With immersion blender, purée sauce until smooth. Add chicken; cook, covered, on high until juices run clear when  pierced,    30 to 40 minutes
Stir in sour cream. Serve sprinkled with cilantro
Description:
  "i have been playing with this for a couple of years not sure where original came from think maybe the st catharins standard new paper"
Cuisine:
  "indian"
Start to Finish Time:
  "6:20"
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Per Serving (excluding unknown items): 473 Calories; 36g Fat (68.1% calories from fat); 27g Protein; 11g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 402mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
NOTES : This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group.
Serve over hot steamed basmati rice.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0