INDIAN BUTTER CHICKEN 🍲



🙇🏼‍♀️ I was feeling a little lazy after being swamped at work all week, and definitely didn’t feel like spending too much time standing in the kitchen. 😴 I really wanted to make something tasty, but easy. This is a super quick and easy meal to throw in the slow cooker (or Instapot)! 🕒 Servings: 6 Calories per serving:  321 Protein per serving: 34 g Carbs per serving:  41 g Ingredients: 2 lbs chicken breasts (cubed) 1 cup low-sodium chicken broth 1 yellow onion (diced) 4 garlic cloves (minced) 3 tsp garam masala 1 tsp ground cumin 1/2 tsp chili powder ½ tsp cayenne pepper 2 14oz cans of tomato sauce 2 cups nonfat Greek yogurt 3 cups Jasmine rice (cooked) 1 tsp parsley for topping ☺️ CROCK POT Directions: 1. Add chicken, broth, onion, garlic, and spices to crock pot. Stir all ingredients to combine, and cook on high for 4 hours, or on low for 6-8 hours. 2. Before eating, combine tomato sauce with Greek yogurt in separate bowl, then add to crock pot. Cook for an additional 20 mins on high until sauce is warmed. 3. Spoon 1/2 cup jasmine rice onto plate, top with chicken mixture, and enjoy!😋

INSTAPOT Directions: 1. Add chicken, broth, onion, garlic, and spices to Instapot. Stir all ingredients to combine, and cook on high pressure for 15 mins. 2. Before eating, combine tomato sauce with Greek yogurt in separate bowl, then add stir into Instapot. Cook on high pressure for an additional 4 mins. 3. Spoon 1/2 cup jasmine rice onto plate, top with chicken mixture, and enjoy! 😋

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