SLOW COOKER INDIAN BUTTER CHICKEN

By tulawdog

Ingredients

• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 tsp garam masala
• 1 Tbsp fresh grated ginger
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 14oz cans of tomato sauce
• 2 lbs chicken breasts, cut into 1" chunks
• 2 cups nonfat Greek yogurt
• salt & pepper
• lime & cilantro, for garnish
• naan & rice for serving

Preparation

Step 1

Combine the onion, garlic, all spices, and tomato sauce in your slow cooker. Mix to combine, then add the cut up chicken. Stir, and cook on low for 6 hours (or high for 4).
Twenty minutes before you want to eat, put the yogurt into a separate bowl. Stirring continuously, add ¼ cup at a time of the hot tomato sauce to the yogurt, until you've added about 2 cups. Then, pour the entire thing back into the crock pot and stir to combine.
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.