halfbakedharvest4.6
Crockpot Basil Butter Chicken
Quickly put together in the crockpot (or in a pan and bake in the oven). Simply mix, cook, serve, and enjoy!
👥 6 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking dish
📝 Preparation Steps
1
Crockpot
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!
garlic, chopped4 cloves(6 ounce) tomato paste1 can(14 ounce) coconut milk1 cangrated ginger1 tablespoongaram masala2 tablespoonszucchini, chopped2
3
Oven
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!
garlic, chopped4 cloves(6 ounce) tomato paste1 can(14 ounce) coconut milk1 cangrated ginger1 tablespoongaram masala2 tablespoonszucchini, chopped2
Nutrition Facts
calories
284 kcal
serving Size
1 serving
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