This, my friends, might be your favorite slow cooker recipe - if you like the flavors of Indian food, that is. It's rich and silky and perfect either over rice, or with naan. Enjoy a crisp salad on the side, or better yet, steam up some fresh green veg and season with a splash of lemon juice - you'll want something light and a little bit acidic to counteract the lusciousness of the chicken.
Slow Cooker Indian Butter Chicken (adapted from food.com)1 1/2 lbs boneless skinless chicken breasts (I put frozen ones straight out of the freezer into the crock) 1 large onion, cut in half, then sliced thinly 4 cloves of garlic, chopped 3 tablespoons butter 1 1/2 t. cardamom 1 1/2 t. curry 1/2 t. cayenne pepper (or to taste) 1 1/2 t. garam masala 1/2 t. ground ginger 1 (195 ml) can light coconut milk 4 1/2 oz. tomato paste juice of one lemon
3/4 cup plain lowfat Greek yogurt (see note below)
Put chicken in the slow cooker. Add the onion, garlic, and all of the dry spices. Add the butter, tomato paste, lemon juice and coconut milk. Give it a little stir and ensure that the mixture is covering the chicken breasts. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked. Shred the chicken and if you've been cooking on high, turn the heat to low or warm. Stir in the yogurt 15 minutes before serving. Salt to taste and serve.
A note regarding Greek yogurt: You could certainly use fat-free Greek yogurt here, but your sauce won't be as silky. I used home-made Greek yogurt from Sophia's Greek Pantry in Belmont . . . I have mentioned this stuff on Facebook, and if you haven't tried it, it's worth a trip to Belmont to get yourself a tub. Sophia says it's made from 2% milk - I say it is the tangy cousin of creme fraiche and is fabulous in both sweet and savory applications. I am undeniably addicted to the stuff.