Crockpot Indian Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
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)
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.
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.
Nutritional Info 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
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