Crockpot Butter Chicken

My husband and I love Indian food.  Unfortunately for us, our favorite Indian restaurant is 2 hours away, so we have to make do with cooking it at home.  I think a lot of people are intimidated in trying to cook foods from other cultures because the seasonings and ingredients are so different from our own, but there really isn’t anything to be scared of.

This recipe is a great choice if you’re just trying to expand your taste horizons.  It’s very easy to make, you really just throw everything in the crockpot!  I added about a tsp of curry powder just because I like it, it’s optional really.  I had never had this particular Indian dish but I was a big fan, it was delicious!  We liked it even more using the leftovers on a pizza!

Crockpot Butter Chicken

Crockpot Butter Chicken
Recipe slightly adapted from Food and Whine

1.5 lbs. boneless skinless chicken breasts
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp ginger (I used fresh ginger, with a microplane to shred it)
1.5 tsp chili powder
3/4 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp curry powder
2 tsp tandoori paste
1 (19 oz) can diced tomatoes
1 (19 oz) can crushed tomatoes
1.5 cups chicken broth
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup light sour cream
1 tbsp peanut butter


Spray the interior of the crockpot dish with nonstick spray.  Add all ingredients except for the sour cream and peanut butter.  Cook on LOW for 8 hours.  Shred the chicken with two forks and add the sour cream and peanut butter, stir in and allow to warm.

Serve over rice with some naan (optional).



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