Name: Butter Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 30 g butter; 2 onions, roughly chopped; 2 tbsp tomato paste; 2 tbsp garlic paste; 2 tbsp ginger paste; 2 tbsp paprika; 1 tsp cayenne pepper; 2 tbsp garam masala; 1 tsp cumin; 1 tsp coriander; 2 tsp salt; black pepper, to taste; 1 (14 oz) can crushed fire roasted tomatoes; 1/2 cup water; 32 oz chicken breast, diced; 30 g butter; 250 g nonfat Greek yogurt or skyr; 420 g basmati rice, for serving; Fresh cilantro, for garnish

1

In a large skillet over medium-high heat, melt 30g of butter. Add the chopped onions and cook until caramelized.

2

Add the tomato paste, garlic paste, ginger paste, paprika, cayenne, garam masala, cumin, coriander, salt, and a dash of black pepper. Stir and cook for 1-2 minutes until fragrant.

3

Pour in the crushed fire-roasted tomatoes and water. Scrape the bottom of the pan to deglaze and stir to combine.

4

Transfer the sauce mixture to a blender.

5

Blend for about 2 minutes until the sauce is completely smooth.

6

Place the diced chicken breast into a slow cooker. Pour the blended sauce over the chicken and stir to coat.

7

Cover and cook on high for 2-3 hours or on low for 3-4 hours.

8

After cooking, stir in the remaining 30g of butter until it has melted.

9

Stir in the nonfat Greek yogurt until well combined.

10

Let the butter chicken rest for 10-15 minutes to allow the flavors to meld.

11

Serve over cooked basmati rice. Distribute into 7 containers for meal prep.

Butter Chicken

Ingredients

19 Ingredients

Instructions

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