Slow-Cooker Butter Chicken

  Dinner

This slow-cooker butter chicken recipe is similar to the Middle Eastern version I had in Malaysia. I spent several years there eating a variety of Middle Eastern and Southeast Asian food. Butter chicken was one of my favorite dishes while I was there!

Slow-Cooker Butter Chicken

Average Rating: 0

TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 8 servings.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, peeled, thinly sliced
  • 2 teaspoons garam masala
  • 2 teaspoons red curry powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 2 tablespoons whole wheat flour
  • 1 tablespoon olive oil
  • 1 can (14 ounces) coconut milk
  • 1/4 cup tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • Hot cooked rice
  • Optional: fresh cilantro leaves and naan bread

Instructions

  • 1. Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, about 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute more. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper.
  • 2. Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.
  • 3. Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.

Nutrition Facts

1 cup: 242 calories, 9g fat (3g saturated fat), 102mg cholesterol, 407mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 35g protein.
Diabetic Exchanges:
5 lean meat, 1 fat.

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