Crockpot Indian Butter Chicken Slice of Jess

Another slow-cooker favorite.

Throw it together before you leave for the office and come home to the sweet smells of Indian bliss.

Warning: Makes 4 heaping adult servings.

Ingredients:

6 Boneless, Skinless Chicken Breasts {I’d say between 2-3 lbs.}
8 oz. can Tomato Paste
2 tsp. Garam Masala
1 tsp. Curry Powder
1 tbsp. Lime Juice {about the juice of a half lime}
1 tsp. Lime Zest
1 tbsp. grated Ginger {only use fresh Ginger here, folks}
5 Garlic Cloves, minced
1/4 tsp. ground Cinnamon
1 tsp. Cornstarch
1/2 cup Coconut Milk
1/2 cup Heavy Cream
1/2 cup Greek Yogurt {I used Whole Milk Yogurt}
1/2 Onion, finely chopped {I used a Sweet Yellow Onion}
1 Jalapeno, seeded and minced {leave a few seeds for extra heat}
S + White Pepper, to taste {about 1/2 tsp. each}
Fresh Basil, chopped {for garnish}
Fresh Cilantro, chopped {for garnish}
Greek Yogurt {for garnish}
Yellow Rice {for serving}
Naan Bread, toasted {find this next to the Pita Bread in your local grocery store, sub with Pita if you can’t find Naan}

Directions:

In a large mixing bowl, whisk together almost all ingredients above: Tomato Paste, Garam Masala, Curry, Lime Juice & Zest, Ginger, Garlic, Cinnamon, Cornstarch, Coconut Milk, Heavy Cream and Greek Yogurt.
Add the chopped Onion to the bottom of the crockpot; cover with Chicken Breasts.
Pour Coconut Milk mixture over the Chicken Breasts. If necessary, mix until everything is coated. Sprinkle chopped Jalapeño on top along with desired Salt and White Pepper.
Heat on low, 8 hours {If you’re in a pinch, you can cook on high for 3 hours – but to be honest, I think it tastes better when slow cooking for 8 hours}.
Before serving, make Yellow Rice according to packaged directions {I cheated and used a boxed Yellow Rice here, but you can make one from scratch or use steamed Brown/White Rice instead} and toast the Naan Bread.
Once the Chicken is done cooking, shred with two forks and mix together with the remaining sauce in the crockpot {this recipe makes a lot of extra sauce for dipping, my favorite part!}.
Serve Chicken and Sauce over a bed of Yellow Rice. Top with fresh Basil, Cilantro, Greek Yogurt and serve with Naan Bread for dipping.

To Print:

Crockpot Indian Butter Chicken

Serves: 4 large servings

Ingredients

6 Boneless, Skinless Chicken Breasts {I'd say between 2-3 lbs.}
8 oz. can Tomato Paste
2 tsp. Garam Masala
1 tsp. Curry Powder
1 tbsp. Lime Juice {about the juice of a half lime}
1 tsp. Lime Zest
1 tbsp. grated Ginger {only use fresh Ginger here, folks}
5 Garlic Cloves, minced
¼ tsp. ground Cinnamon
1 tsp. Cornstarch
½ cup Coconut Milk
½ cup Heavy Cream
½ cup Greek Yogurt {I used Whole Milk Yogurt}
1 Onion, finely chopped {I used a Sweet Yellow Onion}
1 Jalapeno, seeded and minced {leave a few seeds for extra heat}
S + White Pepper, to taste {about ½ tsp. each}
Fresh Basil, chopped {for garnish}
Fresh Cilantro, chopped {for garnish}
Greek Yogurt {for garnish}
Yellow Rice {for serving}
Naan Bread, toasted {find this next to the Pita Bread in your local grocery store, sub with Pita if you can't find Naan}

Instructions

In a large mixing bowl, whisk together almost all ingredients above: Tomato Paste, Garam Masala, Curry, Lime Juice & Zest, Ginger, Garlic, Cinnamon, Cornstarch, Coconut Milk, Heavy Cream and Greek Yogurt.
Add the chopped Onion to the bottom of the crockpot; cover with Chicken Breasts.
Pour Coconut Milk mixture over the Chicken Breasts. If necessary, mix until everything is coated. Sprinkle chopped Jalapeño on top along with desired Salt and White Pepper.
Heat on low, 8 hours {If you're in a pinch, you can cook on high for 3 hours - but to be honest, I think it tastes better when slow cooking for 8 hours}.
Before serving, make Yellow Rice according to packaged directions {I cheated and used a boxed Yellow Rice here, but you can make one from scratch or use steamed Brown/White Rice instead} and toast the Naan Bread.
Once the Chicken is done cooking, shred with two forks and mix together with the remaining sauce in the crockpot {this recipe makes a lot of extra sauce for dipping, my favorite part!}.
Serve Chicken and Sauce over a bed of Yellow Rice. Top with fresh Basil, Cilantro, Greek Yogurt and serve with Naan Bread for dipping.