Slow Cooker Butter Chicken
An easy and quick dish to throw together but bursting with flavor, this healthy recipe uses Indian spices that are aromatic and mild and can be adjusted to your preferences.
Ingredients
- 1 ½ lbs. boneless skinless chicken breast cut into bite size pieces
- 1 sweet yellow onion minced
- 3 garlic cloves minced
- 1 tbsp. minced fresh ginger I used a mandolin to dice
- 2 tsp. curry powder
- 2 tbsp. garam masala
- 1 tsp. turmeric
- 1 tsp. cayenne pepper adjust to taste
- 1/4 tsp. ground cardamom
- 1/4 tsp. cumin
- 1/2 tsp. sea salt
- 1, 6 oz. can tomato paste
- 1, 14 oz. can coconut milk
- ½ cup non-fat plain Greek yogurt (use non dairy for dairy free version)
- 4 tbsp. heavy cream (use plain, unsweetened non dairy for dairy free version)
- 1.5 tbsp. butter (or ghee, or tallow)
- 1 Jalapeno seeded
- 1 green bell pepper cut roughly into 1″ pieces
- 1/4 cup cilantro diced
- 1 cup cooked white rice
Instructions
- In a large mixing bowl, stir together yogurt, heavy cream, coconut milk, and tomato paste. Then mix in the remainder of the ingredients (except cilantro). Place the mixture into the slow cooker. Turn on high for 4 hours or low for 6-7hours. Serve over rice or quinoa and top with cilantro to garnish. Enjoy!