Indian

Stephanie O'Dea's Crockpot Chicken Makhani is for Dinner.

Stephanie O'Dea's Crockpot Chicken Makhani takes 20 minutes to prepare.

Stephanie O'Dea's Crockpot Chicken Makhani takes 480 minutes to cook.

Stephanie O'Dea's Crockpot Chicken Makhani makes 6 servings.

The ingredients for Stephanie O'Dea's Crockpot Chicken Makhani are:

2 pounds boneless skinless chicken breasts
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 whole cardamom pods
2 tsp curry
2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 can (13.5oz) light coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain nonfat yogurt (I used greek yogurt)

Here is how you make Stephanie O'Dea's Crockpot Chicken Makhani:

Taken from http://crockpot365.blogspot.com/2008/12/crockpot-chicken-makhani-indian-butter.html so I could see the nutritional info. Stephanie says:"Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked."Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice."Number of Servings: 6Recipe submitted by SparkPeople user MARINASHU.

The nutritional information for Stephanie O'Dea's Crockpot Chicken Makhani is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 340.7

• Total Fat: 13.3 g
• Cholesterol: 111.6 mg
• Sodium: 393.7 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 1.8 g
• Protein: 41.8 g

Stephanie O'Dea's Crockpot Chicken Makhani is Indian cuisine.

The dietary needs meet for Stephanie O'Dea's Crockpot Chicken Makhani is Gluten Free