Description
A rich and creamy butter chicken dish made effortlessly in a slow cooker, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
- 2 lbs boneless skinless chicken breast, cubed
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5–6 oz)
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Instructions
- Start by slicing the onions and laying them at the bottom of your slow cooker—this forms a fragrant base for your chicken.
- In a large mixing bowl, combine the cubed chicken, diced bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, minced ginger, curry powder, garam masala, and salt. Mix thoroughly until everything is well-coated.
- Layer the chicken mixture over the sliced onions in the slow cooker and dot with pieces of chilled butter.
- Cover and cook on high for 4.5 hours or low for 6.5 hours until your chicken is fork-tender.
- Once cooking is complete, stir in the Greek yogurt and half-and-half, creating a creamy sauce. Serve hot over rice or with naan.
Notes
For a vegan option, substitute chicken with chickpeas or tofu and use coconut milk. Adjust the spice level according to your preference.
- Prep Time: 20 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg