Slow Cooker Chicken Makhani Recipe
This easy slow cooker chicken makhani with cream recipe, otherwise known as butter chicken is to die for! One pot Indian meal we all love.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 1 tbsp coconut oil
- 2 pounds chicken breasts boneless skinless, cut into large bite size chunks
- 1 small onion diced
- 4 tbsp garlic minced
- 1 tbsp ginger minced
- 1.5 tbsp curry powder
- 1 tbsp garam masala
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1 can tomato paste 6 oz
- 1 can tomato sauce 15 oz
- 4 cups cauliflower bite size florets
- 2 tbsp butter
- 1/2 cup heavy cream or half and half
- 1/2 cup Greek yogurt
Instructions
- Add coconut oil and onion to a skillet and heat over medium heat, stirring frequently until onions are soft and tender, about 5 minutes. Reduce heat and stir in garlic, ginger, curry powder, garam masala, chili powder, cumin, paprika, turmeric, salt and tomato paste.
- Mix well and heat over low heat for a minute or two until flavors are fragrant. Remove from heat and spread into the bottom of a greased 6 quart slow cooker.
- Cube meat into large bite size pieces and add on top in the slow cooker followed by the cauliflower florets. Spoon tomato sauce on top of cauliflower and dot with butter.
- Cover slow cooker and heat on high for 2 hours or low for 4 (until meat and cauliflower is tender. Add half and half and yogurt and mix well. Serve topped with chopped fresh parsley over a bed of rice.
Nutrition
Serving: 4oz | Calories: 396kcal | Carbohydrates: 21g | Protein: 39g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 1397mg | Potassium: 1524mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1709IU | Vitamin C: 51mg | Calcium: 107mg | Iron: 4mg