Recipe: Healthier Slow Cooker Butter Chicken (using Greek yogurt, with vegetarian variation)

HEALTHIER SLOW COOKER BUTTER CHICKEN

"Butter chicken is a favorite Indian takeout meal, but not many people make it at home. I am going to try to change that. When I started cooking, I had a lot of fun experimenting with flavors from around the world, and this dish became one of my favorites. You just throw everything into the slow cooker and let it cook all day long. The house smells amazing, and, come dinnertime, all you need to do is a make a big batch of steamed rice and warm up some fresh naan. Done and DONE. This is a great recipe to make throughout autumn, as the spices are very warm and the entire meal feels super cozy."



1 (14 ounce) can full-fat coconut milk, plus more as needed
3/4 cup plain Greek yogurt
1 (6 ounce) can tomato paste
1 to 2 teaspoons red curry paste
1/2 sweet onion, finely minced
4 garlic cloves, minced or grated
1 (1-inch) knob fresh ginger, peeled and grated
2 tablespoons garam masala
1 teaspoon paprika
1/2 to 1 teaspoon ground turmeric
1/2 to 1 teaspoon ground cayenne
1/4 teaspoon kosher salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons salted butter
2 tablespoons fresh lemon juice
Freshly ground black pepper
FOR SERVING:
Cooked white rice
Naan
Fresh cilantro
Mango chutney
Chopped toasted almonds
Crushed red pepper flakes

In your slow cooker, stir together the coconut milk, yogurt, tomato paste, curry paste, onion, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt until smooth. Add the chicken and stir to coat. Add the butter.

Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 6 to 8 hours. I like to stir mine once or twice during cooking, but it;s not essential.

Stir in the lemon juice. Taste and season with salt and black pepper as needed.

Serve over rice with naan alongside. Top with fresh cilantro, chutney, chopped almonds, and red pepper flakes as desired.

VARIATION:
If you;re vegetarian but love these flavors, replace the chicken with 2 (15 ounce) cans of chickpeas, drained and rinsed. Cook on LOW for 5 to 6 hours.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard