Crock Pot Mondays – Indian Butter Chicken

Indian Butter Chicken

Ingredients

2 pounds chicken thighs
1 small yellow onion, diced”
1 tablespoon minced ginger
4 cloves garlic, minced
1 1/2 tablespoons curry powder
1 tablespoon garam masala
1 1/2 teaspoons chili powder
3/4 teaspoon kosher salt
2/3 cup tomato paste
1 small cauliflower, cut into florets
1 14-ounce tomato sauce can
2 tablespoons unsalted butter, cubed
1/2 cup full-fat coconut milk
1/2 cup plain nonfat Greek yogurt

For serving

Prepared brown rice or quinoa
Fresh cilantro, chopped

Directions

1. In a large slow cooker, combine chicken, onion, ginger, garlic, curry powder, garam masala, chili powder, salt, tomato paste, cauliflower, tomato sauce, and butter. Cover and cook on high for three to four hours, or on low for five to six hours, until chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
2. Remove the chicken to a cutting board. Stir the remaining contents in the slow cooker and resume cooking for another 30 minutes to one hour on high, until cauliflower is tender.
3. Cut the chicken into bite-sized pieces and return to the slow cooker after the cauliflower has finished cooking.
4. Stir in the coconut milk slowly and let the mixture cool for a few minutes before adding Greek yogurt. Make sure to allow the Greek yogurt to warm in the slow cooker for a few minutes before stirring it in to avoid curdling.
5. Serve over brown rice or quinoa, sprinkled with fresh cilantro. Enjoy!