Easy Crockpot Butter Chicken

This is a great crockpot recipe for the colder days coming up.  It's so delicious and ridiculously easy and so much healthier than a lot of butter chicken recipes.  My husband doesn't care for Indian food and he really enjoyed this.  I got the recipe from HERE.  I also made the homemade Naan suggested on the blog.  Also easy- my husband LOVED those.

Ingredients:

1 pound boneless skinless chicken, cut into bite size chunks

1/2 onion, finely minced

2 tablespoons butter

3 cloves garlic, minced or grated

1 tablespoon freshly grated ginger

2 teaspoons curry powder

1-2 teaspoons red curry paste

2 tablespoons garam masala

1/2-1 teaspoon turmeric

1 teaspoon cayenne pepper (use less if you are not a spicy person)

1/4 teaspoon salt

1 (6 ounce) can tomato paste

1 (14 ounce) can coconut milk

1/2 cup greek yogurt

1/4 cup half and half or heavy cream
cilantro for garnish

cooked white rice, for serving

Fresh homemade Naan , for scooping (so easy)
Raita to serve along side as a cooling element

Directions:

1.  Mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2. Spray the inside of your crockpot bowl with cooking spray or grease with olive oil.  Sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. You can stir it once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a aprinkle of cilantro and a big piece of fresh Naan.

With the Raita