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slow cooker indian butter chicken

One of the great debates of our marriage revolves around how much Indian food is the proper amount to be eating. Per my husband Geoff, we should be eating Indian food at least 3 nights a week (and the other 4 nights we should be eating pizza). To me, Indian food is more of a once-a-month kind of experience. I don’t dislike it, but it’s not my favorite either. We have a favorite Indian restaurant that we go to fairly regularly for date night (Bombay House for you SLC locals), but I’ve never been super comfortable cooking it at home. This slow cooker Indian butter chicken was my attempt to recreate one of our favorites at home, and I’m going to consider it a success! Geoff was pleased, my kids actually tried some bites, and it was such an easy dinner that I will happily make it again. Dinner win!

Slow Cooker Indian Butter Chicken

1 pound boneless skinless chicken breast, cut into one inch pieces
1/2 onion, finely diced
1 14 ounce can coconut milk
1/2 cup greek yogurt
1/4 cup half and half
2 teaspoons minced garlic
1 tablespoon fresh ginger
2 teaspoons curry powder
2 teaspoons red curry paste
1 tablespoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 6 ounce can tomato paste
2 tablespoons butter, cut into pieces

Spray the inside of a crockpot with cooking spray and place the chicken in the bottom and sprinkle the onions over the top. In a medium bowl, whisk together the remaining ingredients except the butter. Pour the mixture over the top of the chicken and sprinkle the butter over the top. Cover and cook on high for 4 hours or on low for 6-8 hours. Serve over hot cooked rice and enjoy!

adapted from Half Baked Harvest

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