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Crock Pot Butter Chicken Recipe
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| Crock Pot Butter Chicken Recipe Ingredients | |
| 3 - 3.5 lbs | chicken breasts, skinless & boneless, cut into 2" pieces |
| 4 | garlic cloves, crushed |
| 2 medium | onions, minced |
| 1/2 inch | ginger root, peeled & minced |
| 2 tsp | garam masala |
| 1 tsp | curry powder |
| 1/2 tsp | chili powder |
| 1/3 tsp | salt |
| 1/2 tsp | freshly ground black pepper |
| 6 oz can | tomato paste |
| 14 oz can | coconut milk, light |
| 1/4 cup | whole wheat flour |
| 1/4 cup | cilantro, scallions, chopped (for garnish) |
| Cooking spray, (I use Misto) | |
Directions
Preheat a multicooker on Brown/Saute option or a medium skillet on medium heat, and spray with cooking spray. Add garlic, onions and ginger root. Stir frequently for 30 seconds. Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 - 4 minutes or until thickened.
Add chicken to multicooker or if using the skillet transfer sauce to a large crockpot and then add chicken. Stir to cover chicken in sauce. Cover with a lid and cook on High for 3 hours or on Low for 5 hours. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.
Storage Instructions: Refrigerate covered for up to 3 days or freeze in an airtight container for up to 3 months.
http://ifoodreal.com/healthy-crock-pot-butter-chicken-recipe/
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Nutritional Info
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Calories: 388.5
Total Fat: 6.4 g
Cholesterol: 128.4 mg
Sodium: 306.3 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.0 g
Protein: 63.0 g
WW Points+: 9
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