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Crockpot Butter Chicken
All of the delicious flavors of Butter Chicken with the ease of a crockpot.
Course
Main Course
Cuisine
Indian
Prep Time
1
hour
hour
Cook Time
3
hours
hours
Total Time
4
hours
hours
Servings
8
servings
Calories
471
kcal
Author
Leigh Anne Wilkes
Equipment
Crock Pot Liner
Slow Cooker (6qt)
Frying Pan
Ingredients
1
C.
cashews
raw unsalted
1/4
c.
curry powder
1
Tbsp.
fennel seeds
2/3
c.
greek yogurt
not fat free
1/4
c.
tomato paste
2
Tbsp.
white wine vinegar
4
cloves
minced garlic
1
Tbsp.
fresh ginger
grated
2
lbs.
boneless
skinless, chicken thighs, cut into one inch pieces
1/4
c.
butter
1
onion
chopped
1
cinnamon stick
1/2
tsp.
cardamon seeds
1/2
tsp.
cayenne
1
can
diced tomatoes
plus juice
2/3
c.
chicken broth.
1/2
tsp.
salt
1/4
tsp.
black pepper
1/3
c.
cream
cilantro
garnish
Instructions
Cook cashews, curry and fennel seeds in a dry skillet for two minutes stirring until fragrant.
Put into a blender and process until finely ground.
Put yogurt in a bowl along with. tomato paste, white wine vinegar, garlic and grated fresh ginger. Stir together and add cashew mixture and mix well.
In a large bowl combine two pounds boneless skinless chicken thighs, cut in one inch pieces with
the yogurt cashew sauce. Cover tightly and refrigerate overnight, or for several hours.
When you are ready to cook, put butter in a large skillet and melt over medium heat.
Add onion, cinnamon stick, cardamon.
Stir fry until onions are tender.
Then add cayenne, diced tomatoes plus juice and chicken broth.
Bring to a boil and cook for three minutes.
Put chicken and sauce into a large crock pot.
Add the tomato mixture and stir well.
Add salt and black pepper.
Cover crock pot and cook on high for three hours or five-six hours
on low.
Add in cream to the pot and stir well. Cover and cook on low for ten minutes.
Serve over rice. Garnish with fresh cilantro if desired.
Nutrition
Calories:
471
kcal
|
Carbohydrates:
21
g
|
Protein:
35
g
|
Fat:
28
g
|
Saturated Fat:
10
g
|
Cholesterol:
101
mg
|
Sodium:
453
mg
|
Potassium:
1027
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
705
IU
|
Vitamin C:
10.9
mg
|
Calcium:
133
mg
|
Iron:
6
mg