Crockpot Butter Chicken
- Number of Servings: 4
Ingredients
2 pounds boneless skinless chicken thighs (mine were frozen solid)1 onion, sliced6 garlic cloves, chopped4 T butter15 cardamom pods (sewn together!)2 tsp curry1/2 tsp cayenne pepper2 tsp garam masala1/2 tsp ground ginger1 can coconut milk (I used light)1 can (6 oz) tomato paste2 T lemon juice1 cup plain yogurt (to add at the end, I used fat free)
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: 4
Recipe submitted by SparkPeople user JKPARKER.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JKPARKER.
Nutritional Info Amount Per Serving
- Calories: 625.8
- Total Fat: 34.2 g
- Cholesterol: 172.4 mg
- Sodium: 613.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.8 g
- Protein: 61.9 g
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