Serves 7
Directions
- 1Add butter to a pan.
- 2Add roughly chopped onions to the pan.
- 3Cook until onions are caramelized.
- 4Add tomato paste.
- 5Add garlic and ginger paste.
- 6Add the seasoning blend (paprika, cayenne, garam masala, cumin, coriander, salt, black pepper).
- 7Deglaze the pan with fire roasted tomatoes and water.
- 8Add everything from the pan to a blender.
- 9Blend for about two minutes until the sauce is completely smooth.
- 10Add diced chicken to your slow cooker.
- 11Pour the butter chicken sauce over the chicken.
- 12Mix the chicken and sauce.
- 13Cook in the slow cooker on high for 2-3 hours or on low for 3-4 hours.
- 14Add a little bit more butter to the slow cooker.
- 15Mix the butter into the sauce.
- 16Add fat-free plain yogurt or skyr for extra protein and creaminess.
- 17Mix well and let it sit for another 10 to 15 minutes to let the flavors combine.
- 18Cook basmati rice and evenly distribute it across 7 servings for rice bowls.
Ingredients
- 30 g butter
- 2 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
- 14 oz can crushed fire roasted tomatoes
- 0.5 cup water
- 32 oz chicken breast, diced
- 250 g nonfat greek yogurt or skyr
- 30 g butter
- 420 g basmati rice
Equipment
panblenderslow cookerspatula
Tips
- Perfect for meal prep
- Store frozen
- Reheat in microwave in less than 5 mins
- Feel free to adjust ratio of butter chicken to rice, or serve with fresh naan if you prefer
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