Who doesn’t love butter chicken? Let’s take our slow cooker out of the cupboard and put it to good use. It’s so easy and comforting. You probably have all the ingredients in your pantry… here are few highlights to note :
- I blend the sauce ingredients before the 4 hours cooking time - This makes a rich and smooth sauce without having to blend it after cooking.
- I like the convenience and flavour intensity of tomato paste instead of canned tomatoes.
- I highly recommend low fat sour cream to replace the heavy cream added at the end of cooking - better for you and adds a lovely tang!
- My version is a bit lighter than the traditional recipe with the addition of low fat greek yogurt and only ¼ cup of butter for up to 6 servings - that equals to 1 ½ tsp of butter per portion.
Portions : 4-6
Preparation : 15 minutes
Cooking : 4 hours
Ingredients :
- 1/2 onion or 1 small finely minced
- 3 cloves garlic minced or grated
- 1 inch knob of ginger, finely grated
- 3 tsp curry powder
- 3 tbsp garam masala
- 1 tsp turmeric
- ¼ tsp chili flakes or to taste
- 1 tsp salt
- Black pepper, to taste
- 1 tube tomato paste
- 1 can full fat coconut milk
- 1/2 cup 0 or 2% greek yogurt
- 4 chicken breasts (about 900g), cut in 2 inches cubes
- 1/4 cup unsalted butter
- ¼ cup low fat sour cream
For serving :
- Slivered almonds
- Fresh cilantro leaves
- Low fat sour cream
- Homemade naan style flatbreads (recipe in my cookbook)
- White basmati rice
Steps :
- Add all ingredients except chicken butter and low fat sour cream in the slow cooker container. Mix well with a hand mixer until smooth. Add the chicken and unsalted. Cover and cook on high for 4 hours.
- Using a spoon, mix every hour or so making sure all ingredients are combined.
- After 4 hours, add the low fat sour cream and stir well. Adjust seasoning if needed. Serve with homemade naan bread if making, basmati rice, a dollop of sour cream, fresh cilantro and slivered almonds. SO good.