Slow-Cooker Butter Chicken
- Women`s Corner
- October 14, 2022
I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. —Shannon Copley, Upper Arlington, Ohio
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
Read More: Cheesy Bacon & Egg Breakfast Bombs
- 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
Method: Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, about 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed.
Read More: Crescent Bacon Breakfast Ring
Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper. Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine. 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.
This recipe is taken from https://www.tasteofhome.com/
