crock pot indian butter chicken

By Rander9576

Ingredients

• 2 1/2- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
• 1 onion diced
• 3 cloves garlic, chopped
• 2 tsp curry
• 2 tsp garam masala (found in most grocery store's spice section)
• 1 tsp cumin
• 1/2 tsp cayenne powder
• 1/2 tsp ground ginger (or 1"inch knob fresh ginger, minced)
• 1 14 oz. can light coconut milk
• 1 6 oz. can tomato paste
• 3-4 drops liquid smoke (found in most grocery stores, gives the chicken a smokey Tandori type flavor)
• salt, to taste
• 1/2 cup low-fat plain yogurt (optional)
• 1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
• cilantro, chopped (for garnish) (optional)
• lime (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 190mins
Adapted from simplehealthykitchen.com

Preparation

Step 1

Instructions For the Butter Chicken
Place chicken pieces and onion in a 5 qt (or larger) slow-cooker. Sprinkle , garlic, curry,garam masala, cumin, cayenne pepper and ginger over chicken pieces. Add coconut milk, tomato paste and liquid smoke. Stir to combine. Cover and cook on high for 3 hrs. or low for 5 hours. For the Cauliflower Rice
In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It's important to work in small batches when making the cauliflower rice to get even "rice" size pieces).
Coat a large skillet with olive oil (or water) over medium-high heat, add cauliflower rice and cook until tender (approx. 5 min.) To Serve
Spoon Butter Chicken over Cauliflower Rice and top with a dollop of yogurt , a squeeze of lime and a sprinkle of cilantro. If you prefer you can serve butter chicken over jasmine white or brown rice. For Stovetop version
In a large pan over medium heat, sautee onions until translucent (about 5 min.) add spices and cook about 1 minute until fragrant.
Stir in coconut milk and tomato paste. Bring to a boil, reduce heat and let simmer for 5 min. Add chicken pieces and mix (cover) with sauce. Bring to a boil, reduce heat to medium and continue cooking until chicken is done (approx. 10 min) .

Instructions