Butter Chicken

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Butter Chicken
  • 4 cloves garlic, crushed
  • 1 onion, diced
  • 1 6-oz can tomato paste
  • 2 T. arrowroot flour
  • 1 cup chicken broth
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon chili powder, or more, to taste
  • ½ teaspoon ginger powder
  • Salt and freshly ground black pepper, to taste
  • 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • ½ cup Greek yogurt
  • Drop or two of Sweet Leaf Coconut drops, to taste (optional)
  • 2 T. chopped fresh cilantro leaves (optional)
  1. In medium saucepan coated with a spritz of nonstick spray, sautee onion over medium high heat until translucent. Add garlic and sautee until fragrant, stirring frequently. (Don’t let the garlic burn – this only takes maybe a minute or so). Stir in tomato paste, flour, and spices until well combined.
  2. Place chicken in slow cooker. Add sauce mixture and toss to coat. Cover and cook on low heat for 5 hours.
  3. Fifteen minutes before serving, mix in ½ cup Greek yogurt with the coconut drops (if using), until well blended.
  4. Serve over steamed cauliflower crumbles, garnished with cilantro.


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