Another slow-cooker favorite.
Indian inspired Butter Chicken. This creamy {and oh so dreamy} dish is the perfect addition to your weeknight meal plans.
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.
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