{Crock Pot} Butter Chicken

I like to take pride in the motto that I can “sleep when I’m dead.” Although it may not be the most sustainable mantra (as I plan to remain not-dead for a significantly long time), it’s been my operating model these last few months. 

Lately I have been so busy that I lack the energy to order and pick up takeout after work. How terrible is that? I’ve put off pretty much every chore and errand until the last possible minute. Example: poor Mops has gone about two months since her last trim – and this girl needs all the help she can get in the beauty (relative beauty) department. Mops, as “nature” intended: 

I promise, I’ll get that lady-beard trimmed. Within the quarter. Pictured behind my mini-lion are the remains (RIP) of a stuffed duck I bought for Ketch to cheer him up after our last foster was adopted. I didn’t even bother to pick up the debris after Ketch’s brutal assault on that toy. 

I know, I’m pathetic. But that pathetic-ness brought me to today’s recipe, so it’s all worth it. For all of us except Mops and her hipster mustache. For those days when I know I’m not going to slowly shuffle my feet elegantly waltz into the kitchen and throw together something as fabulous as the ridiculously uncomfortable heels I’ve been wearing all day, there’s the slow cooker. 

I could live on butter chicken. Or, at least, enjoy it weekly. I love the creamy, tomato-based sauce laced with curry and garam masala. I consider this to be a slightly lightened up version, with Greek yogurt in place of the heavy cream. I also just love serving mine on a bed of quinoa (instead of rice) with chopped cilantro. This dish takes no work whatsoever – give yourself an extra fifteen minutes in the morning, then come home to a simmering pot of Indian-inspired goodness. You can use the time you are saving on cooking dinner to do chores, or feel free to come over and do some of mine!

{Crock Pot} Butter Chicken
Serves 4

You will need:
  • 1 pound boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • 2/3 onion, chopped
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 2 tsp. freshly-grated ginger
  • 1 tbsp. yellow curry powder
  • 2 tbsp. curry paste
  • 3 tbsp. garam masala
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 6 ounces tomato paste
  • 1 tbsp. lime juice
  • 14 ounces coconut milk (1 can)
  • 3/4 cup plain Greek yogurt
  • dash each salt and pepper
  • Cilantro (to serve, optional)
  • Chop chicken into bite-sized pieces. 
  • Add all ingredients to crock pot. 
  • Cook on low for four to five hours or on high for six to eight hours. 
  • Serve on quinoa or basmati rice with cilantro (if desired). 
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