Slow Cooked Kashmiri Butter Chicken

I stumbled across this recipe in a book called Ultimate Slow Cooker by Sara Lewis.  I've not used many of the recipes but the ones I have always turn out fabulously, and this is a book I pick up when looking for a dinner party recipe.  Last night however it was just DH & I but I kind of wish there had been somebody else to share it with, as it was so delicious!  The amounts below could easily have served 4, alongside rice and naan bread.

Ingredients
2 onions, peeled & quartered
3 garlic cloves
4cm piece of fresh root ginger, peeled
1 large red chilli
4 chicken breasts
25g butter
1 tsp cumin seeds, crushed
1 tsp fennel seeds, crushed
4 cardamom pods, crushed
1 tsp paprika
1 tsp ground turmeric
1/4 tsp ground cinnamon
300ml chicken stock
1 tsp light muscovado sugar
2 tbsp tomato puree
3-4 tbsp double cream
2 tbsp flaked almonds, toasted

Method
Turn the slow cooker onto Low.

Blend / chop the onions, garlic, ginger and chilli in a processor until they form a paste then set aside.

Heat some oil in a frying pan and brown the chicken breasts on each side.  Place in the slow cooker.

Melt the butter in the frying pan and add the onion paste.  Cook for a minute until it just starts to colour then stir in the seeds and spices.  Cook for another minute then add the stock, sugar and tomato puree.  Bring to the boil and pour over the chicken.  Push the breasts underneath the liquid mixture and replace the lid.  Cook for 5-7 hours.

Before serving, stir in the cream and top with toasted almonds.