Crockpot Basil Butter Chicken
Total Time
3 hours and 15 minutes
Prep Time
15 minutes
Cook Time
3 hours
Rating
4.61 out of 5 stars
(41)
Ingredients
6 servings
- 2 pounds boneless chicken breasts or thighs, cubed (cubed)
- 1/3 cup plain Greek yogurt
- 2 tablespoons red curry paste
- 4 cloves garlic, chopped
- 1 tablespoon grated ginger
- 2 tablespoons garam masala
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cayenne pepper
- 1-2 teaspoons chili flakes
- 1 yellow onion, chopped
- 1 can (6 ounce) tomato paste
- 1 can (14 ounce) coconut milk
- 4 tablespoons salted butter
- 2 zucchini, chopped
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
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Preparation
Step 1
Crockpot
Step 2
1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt. Toss to coat the chicken. Let sit 10 minutes. Add the onion, tomato paste, and coconut milk. Cover and cook on low for 4-5 hours or on high for 2-3 hours. 2. During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened. 3. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
Step 3
Oven
Step 4
1. In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.2. Preheat the oven to 400°F.3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter. Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.4. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
Step 5
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