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Name: Crockpot Indian butter chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 lb chicken breast cut into bite sized chunks; 1 onion, finely minced; 4 tablespoons butter; 6 cloves garlic minced; 2 tablespoons freshly grated ginger; 4 teaspoons curry powder; 2 teaspoons curry paste; 4 tablespoons garam masala; 2 teaspoons turmeric; 2 teaspoons cayenne pepper; 1/2 teaspoon salt; 12 ounces tomato paste; 28 ounces coconut milk (regular or lite); 1 cup Greek yogurt (0%); 1/2 cup half n half or heavy cream; Cooked white rice; Naan for serving

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INGREDIENTS

2 lb chicken breast ; cut into bite sized chunks
1 onion, finely ; minced
4 tablespoons butter
6 cloves garlic ; minced
2 tablespoons freshly grated ginger
4 teaspoons curry powder
2 teaspoons curry paste
4 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons cayenne pepper
1/2 teaspoon salt
12 ounces tomato paste
28 ounces coconut milk (regular or lite)
1 cup Greek yogurt (0%)
1/2 cup half n half or heavy cream
Cooked white rice
Naan for serving

INSTRUCTIONS

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice

NOTES

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Crockpot Indian butter chicken

2 lb chicken breast cut into bite sized chunks
1 onion, finely minced
4 tablespoons butter
6 cloves garlic minced
2 tablespoons freshly grated ginger
4 teaspoons curry powder
2 teaspoons curry paste
4 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons cayenne pepper
1/2 teaspoon salt
12 ounces tomato paste
28 ounces coconut milk (regular or lite)
1 cup Greek yogurt (0%)
1/2 cup half n half or heavy cream
 Cooked white rice
 Naan for serving

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice

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Nutrition

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Serving Size: 1 (3037g)
Recipe Makes: 1

Calories: 3474
Calories from Fat: 1210 (35%)

Amt Per Serving		% DV

	Total Fat 134.5g	179 %
	Saturated Fat 54.3g	272 %
	Monounsaturated Fat 47.6g
	Polyunsanturated Fat 20.9g
Cholesterol 702.6mg		216 %
Sodium 1261.1mg		43 %
Potassium 5967.6mg		157 %
Total Carbohydrate 334.9g		98 %
	Dietary Fiber 16.7g	67 %
	Sugars, other 318.1g
Protein 227.9g		326 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3474

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