Indian food is easily in my top 3 favorite cuisines. I’m obsessed. The flavors just speak to me and this is the dish that I first tried and made me fall madly in love with Indian food. I love making Murgh Mahkani, but sometimes it can get VERY involved, so I wanted to do an easier take in the crockpot because crockpots are life savers when you’re busy (or laz)! 🙂 I hope you enjoy this delicious easy take.
CROCKPOT MURGH MAHKANI (INDIAN BUTTER CHICKEN)
Servings: 8 | Serving Size: 1/2 Cup | Calories per Serving: 162
🐔 15 Ounces of Boneless Skinless Chicken Breast
🐔 1 Medium Yellow Onion
🐔 3/4 Cup Peas
🐔 2 Tablespoons Chopped Cashews
🐔 5 Garlic Cloves
🐔 2 Cans Tomato Paste
🐔 1 Cup Chicken Broth
🐔 1/2 Cup Lemon Juice
🐔 8 Ounces Milk
🐔 1 Tablespoon EVOO
🐔 1 Tablespoon Butter
🐔 Ginger, Curry Powder, Turmeric, Cayenne Pepper Powder, Cumin, Garam Masala, Cinnamon, Black Pepper
🐔 Chop the chicken into bite size pieces and place in the crockpot.
🐔 Chop the onions and garlic, then place the onion, peas, garlic, and cashews into the crockpot.
🐔 Empty the tomato paste, chicken broth, lemon juice, and 4 ounces of the milk into the crockpot and mix well.
🐔 Add the ginger, curry powder, turmeric, cayenne, cumin, garam masala, cinnamon (just a little of it), and black pepper and mix.
🐔 Place the butter in, turn the crockpot on low and cook for 5 hours.
🐔 Mix it every hour, so the tomato doesn’t burn on the sides.
🐔 When it is done, empty into your container you will store it in.
🐔 Add the other 4 ounces of milk and mix well.
🐔 Serve on top of basmati rice or cauliflower rice and chow down!