A lighter, healthier version of classic Indian Butter Chicken. Can be made in a slow cooker/crockpot or for a quick meal option can be made on the stove top in about 30 min. Tender chicken in a rich and creamy tomato sauce with fragrant spices like curry and garam masala make this mild but flavorful dish something the whole family will love.
I’m lightening up this butter chicken dish by nixing the traditional butter and heavy cream and adding light coconut milk to keep the sauce nice and creamy.
I’m also opting to serve over cauliflower rice to save a few calories ( 1 cup of cauliflower rice = 35 calories vs. 1 cup rice = 200 calories) and add some “cruciferous” power to the dish.
Cauliflower (a cruciferous vegetable ) has SO many amazing benefits and properties (it’s an anti-inflammatory, has been shown to help with heart health, rich in vitamins and minerals, and chock full of anti-oxidants and so much more) . Did I mention it’s a good way to sneak in some extra vegetables to your diet? Cauliflower rice for the win! Oh course, if you prefer you can absolutely serve this over jasmine white or brown rice.
For more information (and pictures) on making cauliflower rice, check out this post for Cauliflower Mushroom Risotto.
The beauty of this recipe is that its SO EASY! and you can adapt how you cook it to fit your schedule: The prep takes only about 10-15 min.and can be done ahead of time. From there you can:
-
- Throw everything in the Crockpot and cook on LOW for 5-6 hours
- Throw everything in the Crockpot on HIGH for 3-4 hours
- Make in a pot on the stove top in about 30 min.
For those of you wanting a spicier Indian Butter Chicken I've updated this post (5/26/16) with a second recipe (the original mild version has lots of fans so I'm not replacing...just giving you options). Incorporating some additional "heat" by adding red curry paste and a smokey flavor from liquid smoke (found in most grocery stores in the BBQ sauce area) to give the chicken a smokey Tandori type flavor. The outcome...OMG! So flavorful! I couldn't stop eating this chicken!
Both recipes are listed below:
1. Original Mild Version:
Crock pot Indian Butter Chicken {Easy & Healthy}
Ingredients
- 2 ½- 3 lbs. boneless skinless chicken cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
- 1 onion diced
- 3 cloves garlic chopped
- 2 teaspoon curry powder
- 2 teaspoon garam masala found in most grocery store's spice section
- 1 teaspoon cumin
- ½ teaspoon cayenne powder
- ½ teaspoon ground ginger or 1"inch knob fresh ginger, minced
- 1 14 oz. can light coconut milk
- 1 6 oz. can tomato paste
- 3-4 drops liquid smoke found in most grocery stores, gives the chicken a smokey Tandori type flavor
- salt to taste
- ½ cup low-fat plain yogurt optional
- 1 head cauliflower cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
- cilantro chopped (for garnish) (optional)
- lime optional
Instructions
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.)
To Serve
- 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) .
Notes
Nutrition
Updated 5/26/16
2. **Updated Spicier Version:
(click here to print recipe for spicier version)
Ingredients:
2 ½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
1 onion diced
3 cloves garlic, chopped
2 teaspoon curry powder
2 Tbsp garam masala (found in most grocery store's spice section)
1 tsp cayenne powder
1 teaspoon ground cumin
1 teaspoon fenugreek (found in Indian specialty grocery or online) (optional)
½ teaspoon ground ginger (or 1"inch knob fresh ginger, minced)
1 (14 oz.) can light coconut milk
1 (6 oz.) can tomato paste
1 tablespoon red curry paste (found in the Asian section of grocery store- I used Thai Kitchen brand)
3-4 drops liquid smoke (found in most grocery stores- highly recommend! it gives the chicken that smokey Tandori type flavor)
salt, to taste
½ cup low-fat plain yogurt (optional)
1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
cilantro, chopped (for garnish) (optional)
lime (optional)
Directions:
For the Butter Chicken
Place chicken pieces and onion in a 5 qt (or larger) slow-cooker. Sprinkle , garlic, curry,garam masala, cayenne pepper, cumin, fenugreek and ginger over chicken pieces. Add coconut milk, tomato paste, red curry paste and liquid smoke (be careful not to use too much 3-4 drops is all you need). 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.)
To Serve
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,add a splash of olive oil (or water) sautee onions until translucent (about 5 min.) add dry spices and cook about 1 minute until fragrant.
Stir in coconut milk ,tomato paste, red curry paste and liquid smoke. 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 (covering pan) until chicken is done (approx. 10 min) .
Meg
My 4-yo picky eater ate it!!!! Miraculous recipe!!!
Deborah Mickow
Love the one person's suggestion of butternut squash addition..maybe some green peas too..I wouldn't personally add potatoes though, or even carrots and celery. This is an Indian dish... Thank you for sharing and, will make cauliflower rice to the broth at the end like also suggested by one person...Sounds so yummy and, we LOVE Indian Food here xoxo 5 stars for sure!
Nick
This recipe is FANTASTIC. This is the first time I introduced my fiancé to Indian food and she loved it.
Susan
Thanks Nick! So happy you and your fiancé enjoyed!
Jay
I marinated the chicken overnight? Is that ok? I also would like to sauté the onions, garlic and ginger before I put in crockpot for added flavor. What did you think?
Susan
Hi jay...yes and yes! marinating overnight would be great as well as sauteing the onions, garlic and ginger before putting everything into the slow cooker!
Seema
This was great! (And I'm Indian.) This was authentic and rich without being heavy. I added the riced cauliflower in the pot raw about 10 m before the end, letting it cook in the broth instead of separately. I also used one Vidalia onion and half a regular white one--the sweet onion works well in lieu of when you'd usually brown the onions. I about doubled the garlic and ginger, which is how we roll in my house, and I skipped the yogurt this time (though I could see it being really foog). Finally, smoked paprika does the same thing as liquid smoke would, but is less weird (imo). The kids--7 and 1, with the 7-year-old bring a picky eater and the 1-year old not usually a meat lover--loved this. My husband and I both went back for thirds. I have a new staple recipe!!
Seema
Oops, *good. (Autocorrect)
Susan
Hi Seema- Thanks for you comments! I love the idea of cooking the cauliflower rice in the same pan as the broth to let it absorb all the yummy flavors! going to try this! and the ideas of smoked paprika vs. liquid smoke 🙂
Ami
Can this recipe be frozen?
Susan
Ami, I haven't personally tried freezing ( this one goes fast around here! and I love taking the left-overs to work for lunch) but I think it would freeze very well.
Sonya
Hello Susan! I made the mild version tonight with cauliflower rice and the flavour was fantastic! My husband and kids didn't realize they weren't eating rice (YES!). Do you have any suggestions for creating a thicker sauce? It turned out runny. Would adding a tablespoon or two of flour be a good idea?
Susan
Hi Sonya..I might suggest letting the dish rest for a few minutes after turning off the crockpot (or turning off heat on the stovetop) the sauce should thicken up slightly as it cools. I know I'm always tempted to open up the crockpot lid to see how things are coming along ( and have a taste) but every time the lid is opened the condensation that has formed on the lid goes into the crockpot which is fine but it might mean it's necessary to cook the dish a bit longer to compensate for the extra liquid. I haven't personally tried adding flour but I can't see why that wouldn't be an option as well. I'd try 1 Tbsp (you could also use cornstarch or arrowroot starch) with just enough water to make a paste (slurry) and add to the crockpot for the last 10-15 minutes of cooking( with the crockpot lid off). Hope that helps!
Mark A
Making this right now. Curious as to why the onions are only used in the stovetop version.
Susan
Hi Mark- The onions are in both the crockpot and the stovetop version. (in both the mild and spicier version). Hope you enjoyed!
Joan Bragg
For the coconut milk 114 oz?
Susan
Hi Joan..for the coconut milk it should be 1 can (14oz) of coconut milk. Thanks for pointing that out. I added the brackets around the (14oz) so it would be clearer. Hope you enjoy
Linda
Does this freeze well ?
Susan
Hi Linda- I haven't personally tried freezing this recipe but I think it should be just fine to freeze in an airtight container or ziplock freezer bag. If you're going to be making the cauliflower rice, I'd freeze that separate from the Butter Chicken.
Esther
I made this tonight - the first time making butter chicken from scratch. My husband and I both loved it! Thank you for the great recipe! I added more chilli powder and a teaspoon of honey.
Betsy
Has anyone adapted this recipe to the Instant Pot yet? I just got an IP and now I'm spoiled on how quickly it cooks everything!
Susan
Hi Betsy...I'm a little late to the Instant pot game but stay turned, I'm going to rework the slow cooker recipes on SHK and include instructions for Instant pot.
Treasa
You could just use the slow cooker setting on the Instant Pot 🙂
Decadence Baking Co.
This is my third time making this recipe. I use the stovetop version with an in the middle amount of spice between the two versions. It's so good!!! It is definitely a keeper in my recipe box.
Susan
Thanks Carolyn! So happy to hear!
Liezel Button
I was wondering if this recipe would work if I add some carrots, celery and potatoes towards the end or will it give it a weird taste and spoil the flavor?
Susan
Liezel- It won't be true butter chicken, but I think adding veggies could be tasty. Poatoes and carrots for sure. Not sure about the celery...I might opt for green peas or green beans, they may work better with the spices in the butter chicken. Would love to hear how things worked out if you do add some veggies.
Karen Albrecht
I'm excited to try this recipe. I was wondering what you thought about adding some diced red potatoes into the recipe.
Susan
Karen- I haven't personally tried adding potatoes but I think it sounds like a tasty option! I would sub in some potatoes (instead of chicken) maybe 2-2 1/2 lbs chicken and 1 lb. potatoes. If you are planning on using the crockpot version of this recipe I would consider adding the diced potatoes the last hour or so of cooking.( might get too mushy if you add them in at the beginning) Would love to know how things turn out if you do decide to add the potatoes!