Butter Chicken
Directions
- 1Add 30g of butter to a pan and melt it.
- 2Add 2 roughly chopped onions to the pan with melted butter.
- 3Cook the onions until they are caramelized.
- 4Add 2 tablespoons of tomato paste to the caramelized onions.
- 5Add 2 tablespoons of garlic paste and 2 tablespoons of ginger paste to the pan.
- 6Add 2 tablespoons of paprika, 1 tsp cayenne, 2 tablespoons garam masala, 1 tsp cumin, 1 tsp coriander, 2 tsp salt, and a dash of black pepper to the pan.
- 7Add a 14 oz can of crushed fire roasted tomatoes and 1/2 cup (120ml) water to deglaze the pan, mixing everything well.
- 8Transfer all contents from the pan to a blender.
- 9Blend the sauce for about two minutes until it is completely smooth.
- 10Add 32oz of diced chicken breast to your slow cooker.
- 11Pour the blended butter chicken sauce over the diced chicken in the slow cooker and mix.
- 12Cook on high for 2-3 hours or on low for 3-4 hours.
- 13After cooking, add an additional 30g of butter to the slow cooker and mix.
- 14Add 250g of nonfat Greek yogurt or skyr for extra protein and creaminess.
- 15Give it a mix and let it sit for another 10-15 minutes to allow the flavors to combine.
- 16For rice bowls, cook 420g of basmati rice with ~630ml water and evenly distribute it across 7 servings.
Ingredients
- 30 g butter
- 2 onions, chopped
- 2 tablespoons tomato paste
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons paprika
- 1 tsp cayenne
- 2 tablespoons garam masala
- 1 tsp cumin
- 1 tsp coriander
- 2 tsp salt
- Dash black pepper
- 14 oz can crushed fire roasted tomatoes
- 0.5 cup water
- 1 tablespoon chicken bouillon
- 1 tablespoon sugar or zero calorie sweetener
- 32 oz chicken breast, diced
- 250 g plain nonfat greek yogurt or skyr
- 30 g butter
- 420 g basmati rice
- 630 ml water
Equipment
panblenderslow cooker
Tips
- Perfect for meal prep
- Store frozen
- Reheat in microwave in less than 5 minutes
- Feel free to adjust ratio of butter chicken to rice, or serve with fresh naan if you prefer