Serves 7
Directions
- 1Add butter to a pan.
- 2Add roughly chopped onions to the pan and cook until caramelized.
- 3Add tomato paste, garlic, and ginger puree to the pan.
- 4Toss in the seasoning blend: 2 tablespoons paprika, 1 tsp cayenne, 2 tablespoons garam masala, 1 tsp cumin, 1 tsp coriander, 2 tsp salt, dash of black pepper.
- 5Add fire-roasted tomatoes and water to deglaze the pan and mix.
- 6Transfer everything from the pan to a blender.
- 7Blend for about two minutes until the sauce is completely smooth.
- 8Add diced chicken to your slow cooker.
- 9Pour the blended butter chicken sauce over the chicken in the slow cooker and mix.
- 10Cook on high for 2-3 hours or on low for 3-4 hours.
- 11Add more butter to the cooked chicken and sauce mixture and mix.
- 12Add fat-free plain yogurt or skyr for extra protein and creaminess and mix.
- 13Let it sit for another 10 to 15 minutes to let the flavors combine.
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
- 1 dash black pepper
- 14 oz can 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 cookerspatulameasuring spoonsmeasuring cups
Tips
- Store frozen for up to 3 months for meal prep.
- Adjust the ratio of butter chicken to rice or serve with fresh naan if preferred.
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