Oh man, Butter Chicken is our favorite Indian dish. It’s creamy, has just enough kick, and it has an X factor that isn’t in other dishes. While Justin and I love to order this dish from local restaurants (Curry In A Hurry, Curry Corner, Curry & Kabob… the list goes on), we try to save some money in our budget by occasionally making this slightly lighter homemade version. It also helps that I get to use my crock-pot, go about my day, and come home to a house full of amazing smells and hot food ready for consumption.
It can be tricky to try cooking new cuisines especially if you didn’t grow up cooking them in your family. Don’t feel intimidated though because it’s usually easier than you think and you can always tweak your approach each time until you find what works for you! I’ve tested out several Butter Chicken recipes over the years and this one survived the cut!
All in all, it takes about 20 minutes to put this together and then 6-8 hours of passive time while it cooks in the crock-pot. Tip: Use crockpot liners to save on cleanup! I recommend serving this over Jasmine rice with vegetables on the side.
What types of cuisines do you like to make?
- 1 lb chicken breast cubed
- 1/2 onion finely chopped
- 2 Tbs butter
- 14 oz can coconut milk
- 6 oz can tomato paste
- 1/4 cup cream
- 1/2 cup greek yogurt
- 3 cloves garlic minced
- 2 tsp curry powder
- 2 tsp curry paste
- 2 Tbs garam masala
- 1/2-1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 Tbs ginger
- 1/4 tsp salt
- In a large glass bowl, mix the coconut milk, yogurt, and cream. Stir in tomato paste, and all of the spices. Mix well.
- Spray crock-pot with cooking spray and then sprinkle onions over the bottom.
- Add the cubed chicken and then pour the cream mixture overtop. Add butter and place the lid on top of the crock-pot.
- Cook for 6-8 hours on low, stirring occasionally. Serve with rice when ready.
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