Slow Cooker Butter Chicken

Ingredients

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• 2 pounds skinless, boneless chicken breast halves
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• 2 teaspoons salt
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• ½ cup cooking oil
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• 1 ½ cups chopped onion
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• 1 tablespoon minced garlic
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• 1 ½ teaspoons minced fresh ginger root
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• 1 tablespoon curry powder
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• 1 teaspoon ground cumin
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• 1 teaspoon ground turmeric
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• 1 teaspoon ground coriander
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• 1 teaspoon cayenne pepper
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• 1 tablespoon water
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• 1 (15 ounce) can crushed tomatoes
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• 1 cup plain yogurt
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• 1 tablespoon chopped fresh cilantro
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• 1 teaspoon salt
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• ½ cup water
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• 1 teaspoon garam masala
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• 1 tablespoon chopped fresh cilantro
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• 1 tablespoon fresh lemon juice
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
3. 3
   Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
4. 4
   Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
5. 5
   Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
6. 6
   Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.