Butter chicken is something I used to love to order at Indian restaurants. These days, it’s easier to make this delicious dish at home and using the slow cooker means it’s ready in time for dinner without a lot of fuss. If you don’t tolerate spices well, you can decrease the amounts as needed.
Note: Asafoetida powder is listed as SCD illegal on the SIBO Specific Food Guide and as “Avoid” on the Bi-Phasic diet. I believe this is because it sometimes contains gluten or gums. Make sure you find a gluten free asafoetida powder or leave it out of the recipe as desired. Asafoetida powder is low FODMAP in a 1/4 teaspoon serving.
Makes 6-8 servings
- ¼ cup raw ginger root, chopped or
- 1 tablespoon turmeric spice
- 5 oz can coconut milk, divided
- 1/3 cup organic tomato paste
- 1 tablespoon garic oil
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon asafoetida powder
- ½ teaspoon mustard powder
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 ½ to 3 pounds boneless skinless chicken breasts or thighs
- 2 cups white rice (optional)
- ½ cup cilantro, chopped
- Place the ginger, turmeric, coconut milk, tomato paste, garlic oil, coriander, cumin, salt, asafoetida, mustard powder, cinnamin, cardamom and pepper in a slow cooker. Whisk to incorporate the ingredients.
- Add the chicken to the slow cooker and stir to coat and submerge the chicken as much as possible.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Cook rice according to package directions.
Serve the chicken over the rice (optional) and top it with cilantro.