SparkPeople Advertisers Keep the Site Free

2 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.7
  • Total Fat: 13.3 g
  • Cholesterol: 111.6 mg
  • Sodium: 393.7 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 41.8 g

View full nutritional breakdown of Stephanie O'Dea's Crockpot Chicken Makhani calories by ingredient
Report Inappropriate Recipe

Stephanie O'Dea's Crockpot Chicken Makhani

Submitted by: MARINASHU

Introduction

My husband says this is the best chicken he has ever tasted, homemade or restaurant. For 340 calories, that's not bad! You can easily adjust the spices to make it spicier or sweeter, depending on your tastes. It takes 20 minutes to prep, mostly to chop the onion, and then you just pop it in the crockpot and ignore it til dinnertime! My husband says this is the best chicken he has ever tasted, homemade or restaurant. For 340 calories, that's not bad! You can easily adjust the spices to make it spicier or sweeter, depending on your tastes. It takes 20 minutes to prep, mostly to chop the onion, and then you just pop it in the crockpot and ignore it til dinnertime!
Number of Servings: 6

Ingredients

    2 pounds boneless skinless chicken breasts
    1 onion, sliced
    6 garlic cloves, chopped
    4 T butter
    15 whole cardamom pods
    2 tsp curry
    2 tsp garam masala
    1/2 tsp cayenne pepper
    1/2 tsp ground ginger
    1 can (13.5oz) light coconut milk
    1 can (6 oz) tomato paste
    2 T lemon juice
    1 cup plain nonfat yogurt (I used greek yogurt)

Directions

Taken from http://crockpot365.blogspot.com/2008/12/crockpot-chicken-makhani-indian-butter.html so I could see the nutritional info. Stephanie says:

"Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and 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 high for 4. The chicken should shred easily with 2 forks when fully cooked.

"Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice."

Number of Servings: 6

Recipe submitted by SparkPeople user MARINASHU.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I so wanted this to taste awesome - i had also seen it on the blog, i guess i was hoping for a more butter taste...
    I also skipped the yogurt - made it taste too weird.
    I also used 4 breasts vs 6. - 2/9/11

    Was this review helpful?   yes  No