Slow Cooker Butter Chicken
Serves 7
Directions
- 1Add 30g butter to a pan, toss in roughly chopped onions and cook until caramelized.
- 2Add in tomato paste, garlic and ginger puree, and the seasoning blend (paprika, cayenne, garam masala, cumin, coriander, salt, black pepper) to the pan.
- 3Deglaze the pan with one 14 oz can of fire roasted tomatoes.
- 4Add everything from the pan to a blender and blend for about two minutes until the sauce is completely smooth.
- 5Add diced chicken to your slow cooker and pour over the butter chicken sauce.
- 6Cook on high for 2-3 hours or on low for 3-4 hours.
- 7Add in 30g more butter, mix, and then add in 250g fat-free plain yogurt for extra protein and creaminess.
- 8Give that a mix and let it sit for another 10 to 15 minutes to let the flavors combine.
- 9For rice bowls, cook 420g basmati rice with ~630ml water and evenly distribute across 7 servings.
Ingredients
- 30 g butter
- 2 chopped onions
- 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
- 1 dash black pepper
- 1 14 oz can crushed fire roasted tomatoes
- 0.5 cup water
- 1 tablespoon chicken bouillon
- 1 tablespoon sugar or zero calorie sweetener
- 32 oz diced chicken breast
- 250 g plain nonfat greek yogurt or skyr
- 30 g butter
- 420 g basmati rice
- 630 ml water
Equipment
slow cookerblenderpan
Tips
- You can store frozen and have for lunches all throughout the week.
- Reheats incredibly well due to being saucy.
- Feel free to adjust ratio of butter chicken to rice, or serve with fresh naan.
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