3-4drops liquid smokefound in most grocery stores, gives the chicken a smokey Tandori type flavor
½cuplow-fat plain yogurtoptional
1head cauliflowercut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
cilantrochopped (for garnish) (optional)
For the Butter Chicken
Place chicken pieces and onion in a 5 qt (or larger) slow-cooker. Sprinkle , garlic, curry,garam masala, cumin, cayenne pepper and ginger over chicken pieces. Add coconut milk, tomato paste and liquid smoke. Stir to combine. Cover and cook on high for 3 hrs. or low for 5 hours.
For the Cauliflower Rice
In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It's important to work in small batches when making the cauliflower rice to get even "rice" size pieces).
Coat a large skillet with olive oil (or water) over medium-high heat, add cauliflower rice and cook until tender (approx. 5 min.)
Spoon Butter Chicken over Cauliflower Rice and top with a dollop of yogurt , a squeeze of lime and a sprinkle of cilantro.
If you prefer you can serve butter chicken over jasmine white or brown rice.
For Stovetop version
In a large pan over medium heat, sautee onions until translucent (about 5 min.) add spices and cook about 1 minute until fragrant.
Stir in coconut milk and tomato paste. Bring to a boil, reduce heat and let simmer for 5 min. Add chicken pieces and mix (cover) with sauce. Bring to a boil, reduce heat to medium and continue cooking until chicken is done (approx. 10 min) .
Nutritional info for Butter Chicken only ( 1/4 of recipe). Cauliflower rice = 35 calories/cup