Slow Cooker Better Vegetarian Butter ‘Chicken’

Indian Butter Chicken is one of the few meaty dishes I drool over when we go to the Indian lunch buffet near our house. That sauce is freaking fantastic! So, over the years, I’ve been trying, mostly unsuccessfully, to create a vegetarian version at home. It seems simple right? Butter chicken? Butter plus chicken. But no, it’s a mixture of Indian yumminess and yogurt over tandoori chicken. How do you emulate that? So when I found this delicious-sounding (and, maybe more importantly, simple sounding!) crockpot version, I knew I had to give it a shot!

Better Butter ‘Chicken’

Author/Source:

Kristi @ Onceamonthmom.com Adapted from Dinner with Julie

Ingredients:

• 1.33 cups cooked chickpeas
• 0.67 cups onion, halved and thinly sliced
• 0.67 tablespoons grated ginger
• 2.67 teaspoons garlic cloves, crushed
• 0.67 tablespoons chili powder
• 1.33 teaspoons curry paste or powder
• pinch pinch cinnamon
• 18.67 ounces diced tomatoes, undrained
• 1.33 tablespoons tomato paste (optional)
• 1.00 teaspoons garam masala (optional)
• 0.67 cups plain yogurt*
• 0.33 cups half & half or whipping cream*
• to taste salt and pepper
• steamed brown basmati rice, for serving*

*serving day

Directions:

Throw everything but the yogurt, cream, salt and pepper into the CrockPot, cover and cook on low for 6-8 hours. Uncover, stir in the yogurt and cream, season to taste with salt and pepper, and serve hot over rice.

Freezing Directions:

BEFORE cooking, divide all ingredients among gallon freezer bags. To serve: Thaw. Place in crockpot and cook on LOW for 6-8 hours. Add cream and yogurt. Serve over rice.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Monday, July 30th, 2012 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.