Butter Chicken

Ingredients (raw weights)

• 30 g butter, salted, as sold
• 300 g onion, raw
• 32 g tomato paste, canned
• 17 g garlic, raw
• 12 g ginger root, raw
• 14 g paprika, dry
• 2.7 g chili powder, dry
• 13 g curry powder, dry
• 2.1 g cumin, dry
• 0.5 g coriander, raw
• 12 g salt, dry
• 0.5 g black pepper, dry
• 120 g tomato, raw
• 120 g water, as sold
• 10 g chicken stock powder / bouillon, dry
• 12 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 907 g chicken breast, boneless skinless, raw
• 250 g high protein yogurt, fat free, as sold
• 30 g butter, salted, as sold
• 420 g basmati rice, dry (uncooked)

Steps

1. Add butter to a pan and toss in roughly chopped onions, cooking until caramelized.
2. Stir in tomato paste, garlic paste, and ginger paste.
3. Add the seasoning blend of paprika, cayenne, garam masala, cumin, coriander, salt, and black pepper.
4. Deglaze the pan with crushed fire-roasted tomatoes.
5. Transfer everything to a blender and blend for about two minutes until the sauce is completely smooth.
6. Place diced chicken in the slow cooker and pour the butter chicken sauce over it.
7. Cook the chicken based on the slow cooker instructions (High: 2-3 hours, Low: 3-4 hours).
8. After cooking, add a bit more butter and mix.
9. Incorporate fat-free plain yogurt for extra protein and creaminess, then mix again.
10. Let the mixture sit for another 10 to 15 minutes to allow the flavors to combine.