Slow Cooker High Protein Butter Chicken

Ingredients

• 11.2 kg Diced Skinless & Boneless Chicken Breast(1200g)
• 2300 g Low Fat Greek Yoghurt(300g)
• 33 teaspoon Salt(18g)
• 44 teaspoon Turmeric(8g)
• 54 teaspoon Smoked Paprika(8g)
• 64 teaspoon Garam Masala(8g)
• 730 g Ginger(30g)
• 830 g Minced Garlic(30g)
• 925 g Butter or Ghee(25g)
• 101 Brown Onion(150g)
• 1130 g Cashew Nut Butter(30g)
• 12800 g Canned Diced Tomatoes(800g)
• 13100 g Low Fat Greek Yoghurt (for sauce)(100g)
• 14275 g Low Fat Greek Yoghurt (added after cooking)(275g)
• 152 tablespoon Light Cream (optional topping)(30g)
• 162 tablespoon Coriander (optional topping)(8g)

Instructions

1. 1In a large bowl, combine diced chicken breast, 300g low fat Greek yoghurt, 1.5 teaspoons salt, 2 teaspoons turmeric, 2 teaspoons smoked paprika, 2 teaspoons garam masala, 15g ginger, and 15g minced garlic. Mix well and set aside to marinate.
2. 2In a pan over medium heat, add 25g butter or ghee. Add sliced brown onion and cook until softened.
3. 3Add 1.5 teaspoons salt, 2 teaspoons turmeric, 2 teaspoons smoked paprika, 2 teaspoons garam masala, 15g ginger, and 15g minced garlic to the pan. Stir and cook for 2-3 minutes.
4. 4Add 30g cashew nut butter (optional), 800g canned diced tomatoes, and 100g low fat Greek yoghurt. Mix well and simmer on low heat for 5 minutes.
5. 5Let the sauce cool slightly, then blend until smooth.
6. 6Add the blended sauce to the slow cooker with the marinated chicken. Mix thoroughly.
7. 7Cook in the slow cooker on low for 6-8 hours or on high for 3-4 hours.
8. 8Once cooked, add 250-300g more low fat Greek yoghurt to the slow cooker and mix until creamy.
9. 9Divide the butter chicken into 8 equal servings. Optionally, top with light cream and coriander.
10. 10Serve with rice, naan, or your choice of sides. Store leftovers in the freezer and reheat as needed.