Skinny Slow Cooker ‘Butter’ Chicken

'Butter' chicken is an East Indian favorite, also known as murgh makhani. This version can be made in a slow-cooker, and is Paleo and keto-friendly.

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Ingredients

1. 1 lb / 454 g chicken breast meat, organic/pastured, cubed - with skin for keto version
2. 1 Tbsp / 14 ml ghee or butter, preferably pastured
3. 2 garlic cloves, crushed
4. ½ tsp / 2 ml ground turmeric
5. ½ tsp / 2 ml ground cumin
6. ½ tsp / 2 ml ground coriander seed
7. ½ tsp / 2 ml ground paprika
8. ½ tsp / 2 ml fresh ginger, finely chopped
9. ½ tsp / 2 ml crushed chilli flakes
10. ½ tsp / 2 ml garam masala (punjabi style)
11. ½ tsp / 2 ml salt
12. 1 cup / 240 ml tomato assata/sieved tomatoes
13. 2 serrano chili peppers, chopped
14. 1 Tbsp / 15 ml fresh ginger, minced
15. 1 cup / 240 ml low sodium vegetable broth/stock
16. ⅓ cup / 80 ml tomato paste
17. ½ cup / 120 ml organic/pastured Greek yogurt

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Directions

1. Combine spices, then add to chicken, tossing to coat well.
2. Melt ghee/butter in a skillet.
3. Sauté seasoned chicken for 5 minutes.
4. Remove chicken from heat and place in the slow cooker along with all the other ingredients except the yogurt.
5. Combine well, cover, and leave to cook on high for 3-5 hours, or until the chicken is tender and cooked through.
6. Add the yogurt to the slow cooker. Gently stir through and serve.

Suggest serving over 200 g /7 oz. brown basmati rice or 200 g / 7 oz. cauliflower rice. Put 800 g cauliflower florets in a food processor, and process until the size of rice grain, place in a microwavable bowl and cook covered for 4-5 min. Exchanges per Serving: 2 Protein, 2 Fat, 1 Veg Serving Size: 1 cup / 240 ml

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