Crock-pot Indian Butter Chicken

100%

Servings

4

Prep

10 min

Cook

4 hours on high 6-8 hours on low min

Vote

Yum

Ingredients

  • 1 lb ‏chicken-We like boneless skinless breasts
  • 1-28 oz can ‏diced tomatoes
  • 8 ‏smashed garlic cloves
  • 1 medium ‏sliced onion
  • 2 tbsp ‏butter
  • 15 ‏cardamon pods
  • 3 tsp ‏curry powder
  • 2 tsp ‏ground ginger
  • 1 1/2 tsp ‏cumin
  • 1 1/2 tsp ‏corriander
  • 1-2 tsp ‏cayenne pepper
  • 1/2 tsp ‏cinnamon
  • 1 cup ‏coconut milk
  • 1 cup ‏fat-free Greek yogurt-We like Fage.
  • 1 1/2 cups ‏fresh or frozen peas
  • ‏cooked basmati rice served on the side

This Crock-pot Indian Butter Chicken is super easy to throw together and the flavors will rival that of any Indian Restaurant.

The Teacher's Table

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  1. Put your chicken, diced tomatoes, garlic, onions, butter and all of your spices into the crock-pot. If you don’t like spicy food go easy on the cayenne pepper. If you do like spicy add up to 2 tsp of cayenne pepper. We love spicy food and 2 tsp was plenty hot for us.  I put my cardamon pods into my tea ball, but you could also put them in a small piece of cheese cloth or just use 1 teas of ground cardamon. Stir to combine.  I LOVE Penzeys spices!!!! They are so fresh and full of flavor you won’t go back to grocery store spices again!

    You can substitute 1 tsp of ground cardamon if you don’t have whole pods.

    If you’re wanting to make life easier in the morning before going to work, simply measure out the spices the night before and place them into a container. Then you just need to dump the container into the crock-pot.

  2. Cook on high for 4 hours or on low for 6-8 hours.
  3. Remove the chicken and the cardamon if you are using whole pods from the crock pot. Allow the chicken to cool a bit so you can shred it. While the chicken is cooling add the coconut milk and yogurt to the crock-pot and stir to combine.

    You don’t have to use boneless breasts, but it does make it easier to shred up.

    This smells AMAZING!!!

  4. Shred the chicken and discard the cardamon pods. Put the chicken back into the crock-pot to get hot again. 

    It’s almost too pretty to eat!

  5. Add your peas. I just use frozen organic peas.  Stir to combine.
  6. Allow everything to cook for 3-4 more minutes and serve with hot basmati rice.

The Teacher's Table

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