Butter Chicken Cost per serving: $1.96

This easy and affordable Butter Chicken recipe is bursting with flavor. Use leftovers in a wrap for lunch the next day and add your favorite veggies for crunch




















4 tablespoons unsalted butter

2 onions, thinly sliced $

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2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces $

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1 2-inch piece fresh ginger, cut into 1/2-inch slices

4 cloves garlic, coarsely chopped

1/2 cup slivered almonds

1 cup plain yogurt (not nonfat)

2 teaspoons garam masala

1 teaspoon salt

1 15-oz. can diced tomatoes, drained $

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1/4 cup heavy cream

3 tablespoons chopped fresh cilantro, optional

Preparation

1. 1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
2. 2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.