Main Dishes

Bombay Butter Chicken in Crockpot

114

When I was a kid, my dad was a flight attendant whose regular route was from Hong Kong to Bombay, India. I always wanted to go with him to Bombay because I was madly in love with their magical butter chicken, which they called Murgh Makhani. The complex flavors of sweet onion, garlic, ginger, garam masala, puréed tomaotes, butter and nutmeg or cinnamon exploded in my mouth. Eating Bombay Butter Chicken was heaven on earth so I had to figure out a simple recipe that could be made in my Crockpot.

6
2 pounds skinless chicken thighs, bone in
8 ounces sweet onions, diced
4 cloves garlic, diced
1 ounce ginger root, grated
1 tablespoon red curry powder
1 tablespoon garam masala
1 teaspoon tumeric powder
1 teaspoon nutmeg
28 ounce can of puréed tomatoes
8 ounces plain Greek yogurt
4 ounces half and half
2 tablespoons ghee or melted butter
1 tablespoon Himalayan sea salt
Marinate the chicken with the Himalayan sea salt for 15 minutes. Melt the butter or pour the ghee into a hot frying pan. Sauté the diced onions until they are translucent, about 6-7 minutes. Place the...
See the full directions on my site
Nutritions

Calories
384

Sodium
143mg
5% DV

Fat
19g
30% DV

Protein
35g
70% DV

Carbs
14g
4% DV

Fiber
3g
15% DV