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Buttah Chicken

Trim Healthy Mama and the crockpot work wonderfully together. This is our favorite Indian dish, partly because we love the blend of Indian spices and partly because we love BUTTAH! Three cheers for butter! Even if you are not a fan of Indian food we urge you to give this a try, oh my …. so delish! This recipe is found on page 49 of the Trim Healthy Mama Cookbook.

Cooking Method:
Cuisine:
Courses: ,
Servings: 6
Dietary: Dairy-Free
Description

Trim Healthy Mama and the crockpot work wonderfully together. This is our favorite Indian dish, partly because we love the blend of Indian spices and partly because we love BUTTAH! Three cheers for butter! Even if you are not a fan of Indian food we urge you to give this a try, oh my …. so delish! This recipe is found on page 49 of the Trim Healthy Mama Cookbook.

6 Servings

Ingredients
  • 2 1/2 lbs boneless chicken thighs (thawed and drained)
  • 28 oz crushed tomatoes (canned)
  • 4 tsp garam masala
  • 1 tsp onion powder
  • 2 1/2 tsp TH Mineral Salt
  • 1 doonk THM Pure Stevia Extract Powder
  • 1/2 tsp cayenne pepper
  • 3 Tbs butter (or coconut oil)
  • 1 large onion(s) (diced) (or, 1.5 cups Seasoning Blend: frozen, diced onion, celery, and pepper)
  • 2 tsp garlic (minced)
  • 24 1/2 oz diced tomatoes (canned - petite diced, drained)
  • 1/2 cup 0% Greek yogurt
  • 1/4 cup heavy cream
Instructions
  1. 1
    Place the chicken thighs in the bottom of the crockpot.
  2. 2
    Blend the crushed tomatoes with the seasonings and butter, then add to the crockpot.
  3. 3
    Add the onion, garlic, and the diced tomatoes.
  4. 4
    Cook on low heat all day or on high heat for 5 to 6 hours.
  5. 5
    Just before serving break up the chicken with 2 forks, then mix in the yogurt and cream.
Note

Serving Ideas:

Serve over your choice of Cauli Rice (page 225) or Not-Naughty fried rice. Or, enjoy over a bed of sautéed spinach - or eat just by itself in a bowl – yum!

FREEZER-TO-CROCK PREP: Label a frozen bag of boneless chicken thighs as “Buttah Chicken – S” with a Sharpie. Blend the crushed tomatoes, all the seasonings, and the butter and pour into another freezer bag, then add onion, garlic, and diced tomatoes. Label bag with name of recipe, write “needs cream and yogurt” on the bag as a reminder of the fresh ingredients needed, then put both bags in the freezer next to each other. The morning before cooking (24 hours prior), place both bags in the refrigerator to thaw. Next morning, open chicken bag and pour out the excess fluid from the chicken. Add thawed chicken and sauce to the crock.

Note:
If you are not a hot spicy fan – take the cayenne pepper down to 1/8-1/4 teaspoon or leave it out altogether, but we love the kick and use even more than listed here. Sadly butter chicken recipes are often complicated, time consuming and contain cup after cup of  heavy cream. Don’t deny yourself cream, but don’t abuse it either. In this recipe you get a lot of creaminess without going cream crazy. We have simplified this dish to level 1 expertise –  even Drive Thru Sue is going to think this is a cinch.

Read it online: https://trimhealthymama.com/recipe/buttah-chicken/