Serves 7
Directions
- 1Melt butter in a pan.
- 2Add onions to the pan and cook.
- 3Add tomato paste, garlic paste, and ginger paste to the pan.
- 4Add paprika, cayenne, garam masala, cumin, coriander, salt, and black pepper to the pan.
- 5Add crushed fire-roasted tomatoes and water to the pan.
- 6Stir the mixture in the pan.
- 7Transfer the cooked mixture to a blender.
- 8Blend until smooth.
- 9Pour the blended sauce over diced chicken breast in a crockpot.
- 10Stir to combine the chicken and sauce.
- 11Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 12Add butter and Greek yogurt or skyr to the cooked butter chicken.
- 13Stir until well combined.
- 14Serve the butter chicken over rice.
Ingredients
- 30 g butter
- 2 onions, chopped
- 2 tablespoons tomato paste
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons paprika
- 1 tsp cayenne
- 2 tablespoons garam masala
- 1 tsp cumin
- 1 tsp coriander
- 2 tsp salt
- dash black pepper
- 14 oz can crushed fire roasted tomatoes
- 0.5 cup water
- 1 tablespoon chicken bouillon
- 1 tablespoon sugar or zero calorie sweetener
- 32 oz chicken breast, diced
- 250 g plain nonfat greek yogurt or skyr
- 420 g basmati rice
- 630 ml water
Equipment
panblendercrockpotspatulameasuring spoonsmeasuring cupsmeal prep containers
Tips
- Store frozen for up to 3 months.
- Feel free to adjust the ratio of butter chicken to rice, or serve with fresh naan if you prefer.
- Cook time on HIGH is 2-3 hours, and on LOW is 3-4 hours
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