Ultimate Indian comfort food made healthier and lighter + unbeatable convenience of a crock pot.
Ultimate comfort Indian food made lighter, healthier and in a slow cooker for an added convenience. And despite the name, this dish contains not a teaspoon of butter. Although nothing is wrong with a bit of organic butter in your diet.
Traditionally butter chicken is made with yogurt and spices. Then I’ve seen Americanized versions with cups and cups of whipping cream. Or even better with jarred Tandoori sauce. Trust me, more than anything I would love to smother this chicken in some organic Greek yogurt but it will curdle while cooking. Instead I used a can of light organic coconut milk (BPA free). Winner!
I’m not a huge fan of Indian food but I love butter chicken! And this healthy version of it delivered – creamy, rich and a tad sweet. Just like the original but so much healthier. You can taste a hint of ginger and the traditional Indian spices, garam masala and curry powder, in this creamy sauce. Coconut milk prevails over the tomato sauce which makes the chicken taste truly creamy.
I opted in to use tomato paste instead of tomato sauce because of condensation that builds up in a crock pot, thus diluting the sauce. I have tested a tomato sauce version and didn’t like it. Plus the sauce was too runny due to condensation and the taste of tomatoes rather than cream prevailed.
So, you want to start with a thicker consistency sauce. Originally I added 3 tbsp whole wheat flour to the sauce and then 1 more tbsp at the end of cooking. So, add 1/4 cup flour in the beginning and whisk a bit more at the end if necessary. You can also use organic cornstarch or xanthan gum as a thickener.
In case you are wondering how spicy the chicken is, it’s not. I would say it’s mild. My kids ate it and that was the point. You can definitely spice things up with some red pepper flakes or cayenne pepper.
As for serving suggestions, I would recommend some basmati brown rice or quinoa. I also suggest some fresh cilantro and/or scallions for garnish. It adds some fresh zest to a rich and creamy sauce.
And as for the appliance I cooked this butter chicken in. It’s a miracle one pot Cuisinart invention and I have one for you. Come back tomorrow!:)
- 3 - 3.5 lbs chicken breasts, skinless & boneless, cut into 2" pieces
- 4 garlic cloves, crushed
- 2 medium onions, minced
- 1/2 inch ginger root, peeled & minced
- 2 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp chili powder
- 1/3 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 oz can tomato paste
- 14 oz can coconut milk, light
- 1/4 cup whole wheat flour
- 1/4 cup cilantro/scallions, chopped (for garnish)
- Cooking spray (I use Misto)
- Preheat a multicooker on Brown/Saute option or a medium skillet on medium heat, and spray with cooking spray. Add garlic, onions and ginger root. Stir frequently for 30 seconds. Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 - 4 minutes or until thickened.
- Add chicken to multicooker or if using the skillet transfer sauce to a large crockpot and then add chicken. Stir to cover chicken in sauce. Cover with a lid and cook on High for 3 hours or on Low for 5 hours. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 6.4 g
Cholesterol: 128.4 mg
Sodium: 306.3 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.0 g
Protein: 63.0 g
WW Points+: 9