Serves 7
Directions
- 1Add butter to a pan.
- 2Toss in some roughly chopped onions and cook until caramelized.
- 3Add in tomato paste, garlic and ginger puree.
- 4Toss in the seasoning blend shown on screen (2 tablespoons paprika, 1 tsp cayenne, 2 tablespoons garam masala, 1 tsp cumin, 1 tsp coriander, 2 tsp salt, dash of black pepper).
- 5Deglaze the pan with some fire roasted tomatoes and water.
- 6Add everything to a blender and blend for about two minutes until the sauce is completely smooth.
- 7Add some diced chicken to your slow cooker.
- 8Pour over the butter chicken sauce.
- 9Mix the chicken and sauce in the slow cooker.
- 10Cook on high for 2-3 hours or on low for 3-4 hours.
- 11Add in a little bit more butter.
- 12Mix the butter with the chicken and sauce.
- 13Add in some fat-free plain yogurt for some extra protein and creaminess.
- 14Give that a mix and let that 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
- dash black pepper
- 1 can (14 oz) crushed fire roasted tomatoes
- 0.5 cup (120ml) 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
- Store frozen for up to 3 months.
- Feel free to adjust ratio of butter chicken to rice, or serve with fresh naan if you prefer.
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