Chicken Makhani in the Crock Pot
As you may or may not know, I am obsessed with my Crock Pot. It has been a key player in my life over the last several months and has helped immensely in keeping my belly full of amazing nutritious meals with little effort on my part.
In my hunt for finding the newest, hippest, coolest, and most cutting edge crockpottery websites and blogs, I ran across A Year of CrockPotting and fell in love. Honestly, it was just refreshing to find another CrockPot-obsessed young lady who is totally okay with the fact that she may not have the healthiest relationship with one of her kitchen appliances. Sometimes it’s just nice knowing you aren’t alone in the world, you know?
In addition to making me feel like less of a culinary outcast, Stephanie aka CrockPot Lady, posts some fabulously creative and delicious slow cooker recipes. This is my take on her Chicken Makhani (Indian Butter Chicken) recipe.
Chicken Makhani
serves two to four
For the best results, always buy your Indian spices at an Indian market. Regular grocery store spices will certainly work, but the authentic Indian spices taste so much better.
1 pound boneless, skinless chicken breasts, cut into bite sized pieces
1/2 large yellow onion, thinly sliced
6 garlic cloves, minced
4 Tbs. butter or EarthBalance
1 Tbs. garam masala
2 tsp. curry powder
1 tsp. cayenne, or less if you can’t take the heat
1 tsp. cumin
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 can coconut milk
1 (6oz.) can tomato paste
2 Tbs. lemon juice
1 cup plain cow, goat, or soy yogurt
2 Tbs. chopped cilantro
salt, to taste
1. Throw everything except the yogurt and cilantro in the CrockPot and give it a good stir. Cover and cook on high for 4 hours or low for 8 hours.
2. Stir in the yogurt and cilantro just before serving. Taste and adjust spicing as needed.
I served this with some simple sauteed kale and broccoli to keep it low carb. However, this would be great with some steamed brown basmati rice or Whole Wheat Naan.
Other great CrockPot recipes across the Blogosphere:
Fiery Jamaican Influenced Chicken Chili at Coconut Lime
Homemade Yogurt in a CrockPot at Eating Etc.
Low Carb Thai Red Curry Chicken
Bumbleberry Cobbler at Something’s Burning…….
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Your “Chicken Makhani in the Crock Pot” blog provides a fresh look at the subject.
I run a related blog and recently was quoted saying…
When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn’t require traditional stove top or oven cooking.
The full post can be found here…
http://www.lionel1.com/newblog/food-and-drink/crock-pot-cooking/
Bye for now,
Lionel.