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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 434.9
  • Total Fat: 29.3 g
  • Cholesterol: 136.1 mg
  • Sodium: 385.8 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 32.4 g

View full nutritional breakdown of Crockpot Indian Butter Chicken calories by ingredient
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Crockpot Indian Butter Chicken

Submitted by: BEINTHEMOMENT

Introduction

courtesy of ayearofcrockpotting.com courtesy of ayearofcrockpotting.com
Number of Servings: 6

Ingredients

    2 pounds boneless skinless chicken thighs (mine were frozen solid)
    1 onion, sliced
    6 garlic cloves, chopped
    4 T butter
    15 cardamom pods (sewn together!)
    2 tsp curry
    1/2 tsp cayenne pepper
    2 tsp garam masala
    1/2 tsp ground ginger
    1 can coconut milk (I used light)
    1 can (6 oz) tomato paste
    2 T lemon juice
    1 cup plain yogurt (to add at the end, I used fat free)

Directions

The Directions.

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.

The Verdict.

This is so good! I could have gone with a bit more cayenne, because I'm a nut, but the depth of flavor is wonderful. You can tweak the amount of garam masala and curry to your own taste---it's fine to add more at the end of cooking.

Number of Servings: 6

Recipe submitted by SparkPeople user BEINTHEMOMENT.





TAGS:  Poultry |

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