The first time I made this dish, I dubbed it “one of my favorite CrockPot recipes so far, and one I will definitely make again soon.” It’s still a favorite and I did make it again just over a month later, so I was correct! In fact, I enjoyed it more the second time around because I did like the original recipe suggested and added a cup of plain yogurt after it finished cooking. Definitely don’t leave out the yogurt!
This isn’t the prettiest photo, but believe me — it’s tasty.
CrockPot Indian Butter Chicken
(Adapted from CrockPot365)
- 2 pounds boneless skinless chicken breasts and/or thighs (I’ve used meat that was partially-to-completely frozen for this dish; it always cooks in the 8 hours allotted)
- 1 onion, chopped
- 6 garlic cloves, minced
- 4 T butter
- 1 tsp cardamom
- 2 tsp curry
- 1/2 tsp cayenne pepper
- 2 tsp garam masala
- 1/2 tsp ground ginger
- 1 can (6 oz) tomato paste
- 2 T lemon juice
- 1 can coconut milk (regular, not low-fat)
- 1 cup plain yogurt to add at the end (not Greek yogurt!)
- Salt to taste
- Brown rice, for serving
Use a 5 quart or larger CrockPot. Spray the bottom of the crock with cooking spray to minimize clean-up later.
Put the chicken in first; add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or on high for 4.
After cooking is complete, remove the chicken and shred with a knife and fork. Return chicken to the CrockPot.
Stir in plain yogurt 15 minutes before serving. Salt to taste, serve with rice.