CROCK POT INDIAN BUTTER CHICKEN

[nverland]

CROCK POT INDIAN BUTTER CHICKEN
PREP TIME 10 mins COOK TIME 3 hours TOTAL TIME 3 hours 10 mins Serves: 4-6 servings

INGREDIENTS
2½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
1 onion diced
3 cloves garlic, chopped
2 tsp curry
2 tsp garam masala (found in most grocery store's spice section)
½ tsp cayenne powder
½ tsp ground ginger (or 1"inch knob fresh ginger, minced)
1 14 oz. can light coconut milk
1 6 oz. can tomato paste
½ cup low-fat plain yogurt (optional)
1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
Cilantro, chopped (for garnish) (optional)
Lime (optional)



INSTRUCTIONS
For the Butter Chicken
Place chicken pieces and onion in a 5 qt (or larger) slow-cooker. Sprinkle, garlic, curry, garam masala, cayenne pepper and ginger over chicken pieces. Add coconut milk and tomato paste. Stir to combine. Cover and cook on high for 3 hrs. Or low for 5 hours.

For the Cauliflower Rice
In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx. 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed. (It’s important to work in small batches when making the cauliflower rice to get even "rice" size pieces).
Coat a large skillet with olive oil (or water) over medium-high heat, add cauliflower rice and cook until tender (approx. 5 min.)

To Serve
Spoon Butter Chicken over Cauliflower Rice and top with a dollop of yogurt, a squeeze of lime and a sprinkle of cilantro.
If you prefer you can serve butter chicken over jasmine white or brown rice.
For Stovetop version
In a large pan over medium heat, sauté onions until translucent (about 5 min.) add spices and cook about 1 minute until fragrant.
Stir in coconut milk and tomato paste. Bring to a boil, reduce heat and let simmer for 5 min. Add chicken pieces and mix (cover) with sauce. Bring to a boil, reduce heat to medium and continue cooking until chicken is done (approx. 10 min).