Indian Butter Chicken in a Crock Pot

This weekend on Yes, I want cake, I saw an enticing recreation of BevCooksButter Chicken recipe, and decided that I must have it. At some point, during the process of perusing blogs and online recipes, I got it into my head that this recipe was a slow cooker recipe. This morning I bought all of the ingredients and around noon I started preparing the dish to go in the slow cooker. However, a few steps into the process I realized… this was NOT a slow cooker recipe. Oops! (Or, as I tend to more frequently type, “Opps!”).

So, on the fly, I adapted BevCooks’ process just a tad to accommodate the use of a slow cooker. I’ll walk you through; first things first – seasonings were combined.

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Almonds were processed in my mini food processor attachment that came with my immersion blender.

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Buttah up! I used 3 T of butter versus the 4 T specified in Bev’s slightly lightened-up recipe. I can’t help it – I’m a calorie counter!

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Onion was sautéed in butter, seasonings and processed almonds were added, along with a can of tomato sauce. This was the point at which I realized the original recipe was not a slow cooker recipe. Say whaaa!? This was very much my fault, since the recipe very clearly states that the dish is to be prepared on the stovetop.

So on the fly, I threw my sauce in the crock pot with cubed, raw boneless skinless chicken breast and hoped for the best. I decided to wait to add the dairy ingredients (half-and-half and Greek yogurt) until just prior to serving so I didn’t have to worry about curdling or burning.

I’m not a huge fan of the texture of chicken cooked in a skillet on the stovetop, which was one of the reasons I had a desire to use a slow cooker for a chicken dinner. Chicken prepared in a crock pot stays nice and juicy and tender, rather than being tough and rubbery, which seems to happen to my stovetop-cooked chicken all too often.

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Once the spicy tomato sauce was pulled together, I poured it over boneless skinless chicken breast chunks in my slow cooker. I left the cooker on high for two hours, and then turned it to low for three hours more hours.

During the last twenty minutes, I turned the heat setting even lower, to “warm,” and five minutes prior to serving, I mixed in one-half cup each of fat-free half-and-half and nonfat Greek yogurt.

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Butterful Beautiful!

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I served the Butter Chicken over Brown Basmati Rice. Wow, it was SO good! The sauce was heavenly, with a nice heat level from a full teaspoon of cayenne pepper, and an enticing aroma from the Garam Masala spice blend.

Bev gave us an excellent recipe, and I only made a couple small alterations to the original (well, and the relatively big change being the cooking method).

  • Reduced butter from 4 T to 3 T.
  • Reduced turmeric from 1 T to 1/2 tsp. I’m not a huge fan of the stuff!
  • Cooked for five hours in slow cooker rather than simmering for 30 minutes on the stovetop.

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One negative thing I noticed about the recipe, which could very well be a result of my cooking method, was that the sauce seemed to separate after topping a bowl of rice with it. Hmm!. No biggie though – I just stirred it right back up.

The crock pot method worked out great for me, all in all. I loved the fork-tender texture of the chicken with the rich, flavorful, comforting sauce.

On the side I prepared Kale Chips, and decided to try serving them the way Kath eats them – drizzled with (unpictured) ketchup! It was an epiphany! Incredibly good. Want more…now!!!!!

I don’t know how anyone could not like either of these recipes. Kale Chips and Butter Chicken – that’s what’s up!

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8 thoughts on “Indian Butter Chicken in a Crock Pot

  1. Pingback: Roast Me Some Veggies « Meg.Goes.Nom.Nom.

  2. Mmmm isn’t that recipe to die for?! My sauce didn’t separate – so maybe it was the crock pot? Don’t know – but I DO know I need to make this again. ;-)

  3. Pingback: Chicken Makhani « Meg.Goes.Nom.Nom.

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  5. Pingback: Reader Recipe Favorites: 2012 « Meg.Goes.Nom.Nom.

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