Butter chicken is amazing and so flavourful however, the traditional recipe uses 2 cups of cream and a lot of butter! This recipe is a healthier and lighter version of the traditional butter chicken and won’t leave you in a food coma after all the cream. Using a slow cooker also cuts down on the faff and makes the chicken oh so tender.
Prep time: 10 minutes
Cooking time: 6 hours in a slow cooker
- 1 onion, diced
- 3 crushed garlic cloves
- 3 tsp garam masala
- 1 tbsp fresh grated ginger
- 1 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 2 x cans diced tomatoes
- 900g chicken breast, cut into chunks
- 2 cups Greek yogurt
- salt & pepper
- lime & coriander, for garnish
- naan & rice for serving
Combine the onion, garlic, all spices, and tomato sauce in your slow cooker. Mix to combine, then add the chicken. Stir, and cook on low for 6 hours (or high for 4).
Twenty minutes before you want to eat, place the yogurt into a large bowl. Stirring continuously, add ¼ cup at a time of the hot tomato sauce from the slow cooker to the yogurt, until you’ve added about 2 cups. Then, pour the entire thing back into the crock pot and stir to combine. (Doing this stops the yoghurt from curdling)
Cook another 15-20 minutes, or until heated through. Add salt and pepper to taste.
Serve garnished with lime and cilantro, along with naan and rice.