Serves 7
Directions
- 1Add butter to a pan.
- 2Toss in roughly chopped onions and cook until caramelized.
- 3Add tomato paste, garlic, ginger puree, and the seasoning blend shown on screen.
- 4Deglaze the pan with fire-roasted tomatoes and water.
- 5Add everything from the pan to a blender.
- 6Blend for about 2 minutes until the sauce is completely smooth.
- 7Add diced chicken to your slow cooker.
- 8Pour over the butter chicken sauce.
- 9Cook on high for 2-3 hours or on low for 3-4 hours.
- 10Add a little bit more butter to the cooked chicken.
- 11Mix the butter into the chicken.
- 12Add fat-free plain Greek yogurt or skyr for extra protein and creaminess.
- 13Give it a mix and let it sit for another 10 to 15 minutes to let the flavors combine.
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
- 1 dash black pepper
- 1 can (14 oz) 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
- 30 g butter
- 420 g basmati rice
- 630 ml water
Equipment
panblenderslow cookerspatulaspoon
Tips
- Store frozen for up to 3 months for lunches throughout the week.
- Feel free to adjust ratio of butter chicken to rice, or serve with fresh naan.
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