Crock Pot Indian Butter Chicken

What's for dinner tonight at your house?

Fall cooking is a challenge in many households, including mine. It’s the time when soccer stars start to shine, ballerinas get their pirouettes on, and in our case a little Irish Dancer laces up her gilles and jigs! These activities add in homework and how busy we all are with errands, house upkeep, and career… when do we have time to make and enjoy the comfort food that is wonderful to enjoy as the leaves turn colors and the temperatures drop?

I have your solution, the CROCK POT! AKA the Slow cooker! I try to make as much as I can in the slow cooker. In our household we love international and ethnic cuisine, so I thought I would share a fantastic recipe for Indian Butter Chicken. Enjoy!

Crock Pot Indian Butter Chicken

Ingredients
The spice mix
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger (or 1 teaspoon fresh ginger grated)
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

¼ teaspoon curry

10 Cardamom pods (I put into a little bag made of cheesecloth for easy removal before serving)

Sauce:
4 tablespoons butter
1 large onion, chopped (about 1 cup)
3 cloves garlic minced
2 cans tomato paste
¼ cup plain Greek yogurt
1 lb boneless skinless chicken thighs cut into bite size chunks
1 (10-ounce) box frozen peas and carrot mix
1/3 cup heavy whipping cream

Now for the directions, ready…

1. Melt the butter in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has turned translucent. Stir in the spice mix and tomato paste until no lumps remain. Pour into a slow cooker, and stir in the cardamom pod sashay and all the rest of the ingredients.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is cooked through and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

Serve over Hot basmati rice with a fresh piece of Naan bread. I have found Naan on several occasions at Labonne’s. Personally in our house I like to limit carbs, so I usually serve this up in a bowl and a side of Naan.

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