• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Simple Healthy Kitchen
  • Home
  • About
  • Recipe Index
    • Popular Recipes
    • Dinner
    • Appetizers & Snacks
    • Breakfast
    • Desserts
    • Juices & Smoothies
    • Salads
    • Sides
    • Slow Cooker
    • Soups
    • Vegan
  • What’s in Season?
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • What’s in Season?
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • What’s in Season?
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner

    Crockpot Indian Butter Chicken {Easy & Healthy}

    Last Updated February 27, 2021. Originally Published October 5, 2015 By Susan 57 Comments

    Jump to Recipe Print Recipe

    crockpot-butter-chicken 1 - simplehealthykitchen.com

    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.

     

    crockpot-butter-chicken 4- simplehealthykitchen.com

    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.

    crockpot-butter-chicken 2- simplehealthykitchen.com

    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!

    crockpot-butter-chicken 3 - simplehealthykitchen.com

    Both recipes are listed below:

    1. Original Mild Version:

    Crockpot Indian Butter Chicken
    Print Recipe Pin Recipe

    Crock pot Indian Butter Chicken {Easy & Healthy}

    Prep Time10 mins
    Cook Time3 hrs
    Total Time3 hrs 10 mins
    Servings: 4 -6 servings
    Calories: 397kcal
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • 2 1/2- 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 tsp curry powder
    • 2 tsp garam masala found in most grocery store's spice section
    • 1 tsp cumin
    • ½ tsp cayenne powder
    • ½ tsp 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

      Nutritional info for Butter Chicken only ( 1/4 of recipe). Cauliflower rice = 35 calories/cup

      Nutrition

      Serving: 1serving | Calories: 397kcal | Carbohydrates: 10.4g | Protein: 66.4g | Fat: 8.7g | Saturated Fat: 2.8g | Cholesterol: 115.6mg | Sodium: 488.2mg | Fiber: 2.4g | Sugar: 5.2g
      Share on Facebook Pin Recipe
      Tried this recipe? Pin it for later!Mention @shkitchen or tag #simplehealthykitchen!

      Updated 5/26/16

      2. **Updated Spicier Version:

      (click here to print recipe for spicier version)

      Ingredients:

      2 1/2- 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 tsp curry powder
      2 Tbsp garam masala (found in most grocery store's spice section)
      1 tsp cayenne powder
      1 tsp ground cumin
      1 tsp fenugreek (found in Indian specialty grocery or online) (optional)
      1/2 tsp ground ginger (or 1"inch knob fresh ginger, minced)
      1 (14 oz.) can light coconut milk
      1 (6 oz.) can tomato paste
      1 Tbsp 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
      1/2 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) .

       

      Share on pinterest
      Pinterest
      Share on twitter
      Twitter
      Share on facebook
      Facebook
      Share on reddit
      Reddit
      Share on tumblr
      Tumblr
      Share on stumbleupon
      Stumbleupon
      Share on yummly
      Yummly
      Share on email
      Email
      Share on print
      Print
      « Sesame Peanut Noodle & Tofu Lettuce Wraps
      Double Chocolate Breakfast Brownies »

      About Susan

      Reader Interactions

      Comments

      1. Meg

        February 07, 2019 at 3:45 am

        My 4-yo picky eater ate it!!!! Miraculous recipe!!!

        Reply
      2. Deborah Mickow

        January 11, 2019 at 7:03 pm

        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!

        Reply
      3. Nick

        January 09, 2019 at 4:43 pm

        This recipe is FANTASTIC. This is the first time I introduced my fiancé to Indian food and she loved it.

        Reply
        • Susan

          January 17, 2019 at 7:49 am

          Thanks Nick! So happy you and your fiancé enjoyed!

          Reply
      4. Jay

        December 13, 2018 at 8:32 am

        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?

        Reply
        • Susan

          January 17, 2019 at 7:53 am

          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!

          Reply
      5. Seema

        June 27, 2018 at 7:34 am

        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!!

        Reply
        • Seema

          June 27, 2018 at 7:35 am

          Oops, *good. (Autocorrect)

          Reply
        • Susan

          June 28, 2018 at 7:43 pm

          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 🙂

          Reply
      6. Ami

        June 26, 2018 at 10:36 am

        Can this recipe be frozen?

        Reply
        • Susan

          June 28, 2018 at 7:52 pm

          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.

          Reply
      7. Sonya

        June 13, 2018 at 7:23 pm

        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?

        Reply
        • Susan

          June 13, 2018 at 10:28 pm

          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!

          Reply
      8. Mark A

        March 02, 2018 at 1:23 pm

        Making this right now. Curious as to why the onions are only used in the stovetop version.

        Reply
        • Susan

          March 07, 2018 at 7:14 pm

          Hi Mark- The onions are in both the crockpot and the stovetop version. (in both the mild and spicier version). Hope you enjoyed!

          Reply
      9. Joan Bragg

        February 15, 2018 at 7:35 am

        For the coconut milk 114 oz?

        Reply
        • Susan

          March 01, 2018 at 6:35 pm

          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

          Reply
      10. Linda

        February 11, 2018 at 6:26 pm

        Does this freeze well ?

        Reply
        • Susan

          February 13, 2018 at 7:51 pm

          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.

          Reply
      11. Esther

        November 30, 2017 at 1:57 am

        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.

        Reply
      12. Betsy

        November 05, 2017 at 5:55 pm

        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!

        Reply
        • Susan

          November 14, 2017 at 7:31 pm

          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.

          Reply
          • Treasa

            November 26, 2017 at 6:29 am

            You could just use the slow cooker setting on the Instant Pot 🙂

            Reply
      13. Decadence Baking Co.

        November 05, 2017 at 2:04 pm

        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.

        Reply
        • Susan

          November 05, 2017 at 5:40 pm

          Thanks Carolyn! So happy to hear!

          Reply
      14. Liezel Button

        October 31, 2017 at 2:31 pm

        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?

        Reply
        • Susan

          November 05, 2017 at 5:37 pm

          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.

          Reply
      15. Karen Albrecht

        July 31, 2017 at 2:25 pm

        I'm excited to try this recipe. I was wondering what you thought about adding some diced red potatoes into the recipe.

        Reply
        • Susan

          August 23, 2017 at 10:12 pm

          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!

          Reply
      16. John

        December 06, 2016 at 2:56 am

        5 stars
        This recipe is simply amazing. It is in fact my favorite dish to cook, I'd eat this 7 days a week if I could! Made it exactly to recipe, though I could not find the fenugreek. My curry powder had it though. Thankfully I was able to find the garam masala, which is probably what made this curry so much more spectacular than I imagined.

        On a funny note, I made this some months ago, and figured I'd be able to come back to this recipe easily enough. Nooooooo sirree, I had to comb through dozens of recipes with only one clue "chicken cut in 2 inch pieces" lol! Had to read so many ingredient lists and directions to get back to this recipe. Totally worth it!

        Reply
        • Susan

          December 09, 2016 at 7:13 pm

          John- wow! I totally appreciate the tenacity of finding the recipe again. I agree the garam masala makes this dish! So glad you enjoyed it! and thanks for taking the time to sort through all those recipes!

          Reply
      17. Lisa

        November 01, 2016 at 1:18 pm

        Quick tip: throw a stick of cinammon or two and some cardamom pods in the slow cooker to elevated those Indian flavors 🙂 Thanks for this delicious recipe!

        Reply
        • Susan

          November 02, 2016 at 6:58 pm

          Thanks Lisa! Love the idea!

          Reply
      18. Rebecca

        October 02, 2016 at 7:40 pm

        Silly question perhaps but do you put the chicken in raw into crock pot? Some slow cooker recipes make you cook the meat first (which sort of defeats the purpose of easy cooking!) This recipe looks so good though, I am willing to do it if required! Just wanted to ask 🙂

        Reply
        • Susan

          October 03, 2016 at 8:03 pm

          Hi Rebecca...keeping things easy! No cooking needed before adding the chicken to the crockpot. Hope you enjoy!

          Reply
      19. Kim

        September 29, 2016 at 6:26 am

        Hi Susan,

        I wondering if I can omit the liquid smoke?

        Thanks

        Reply
        • Susan

          October 01, 2016 at 8:35 am

          Hi Kim...yes, you could omit the liquid smoke if you want. I like to include it because it adds a subtle rich smokiness to the flavor of the chicken (similar to how chicken would taste when you grill it vs. cooking in the oven/stovetop) but it's totally a personal choice. Hope you enjoy!

          Reply
      20. danielle

        September 28, 2016 at 6:35 pm

        hello!

        the first recipe calls for 2 teaspoons of garam masala, but the spicier version calls for 2 tablespoons - is this an error? can't wait to try it!

        Reply
        • Susan

          September 28, 2016 at 9:16 pm

          Hi Danielle...I upped the garam masala for the spicier version..2 Tbsp is the correct measurement. (but feel free to adjust according to your own tastes). Hope you enjoy!

          Reply
      21. Kristopher

        September 12, 2016 at 4:08 pm

        On the spicier version it calls for 2 tbsp of garam masala. I didn't realise this was a mistake until I was done with the prep. Hope it turns out ok.

        Reply
        • Susan

          October 01, 2016 at 8:36 am

          Hi Kristopher...the 2 Tbsp for the spicier version (vs. 2 tsp for the more mild version) is correct .

          Reply
      22. Janae

        August 10, 2016 at 4:17 pm

        4 stars
        This was really good!!!....except, where was the salt? Definitely needed salt!

        Reply
        • Susan

          August 27, 2016 at 8:52 am

          Janae...glad you enjoyed it! I added a line item in the recipe for "salt, to taste" so people can adjust to their liking. Thanks for your feedback!

          Reply
      23. Anne

        August 02, 2016 at 4:14 pm

        5 stars
        This was a wonderful dish! My picky 6 year old actually liked it and asked me to make it again. She even liked the cauliflower rice. Thank you for such an easy and tasty dish!

        Reply
        • Susan

          August 03, 2016 at 6:58 am

          Anne- oh yeah!! you made my day! so glad to hear!

          Reply
      24. Renee

        June 21, 2016 at 12:00 am

        Can you use coconut cream?

        Reply
        • Susan

          June 22, 2016 at 10:07 am

          Hi Renee...I personally haven't made this dish with coconut cream but I think it may make the sauce too thick. You can try adding water to your coconut cream and mix it up thoroughly to make the consistency more like coconut milk. Some cream is great- I usually buy my coconut milk from the Asian grocery store because the brands there tend to have more "cream" that rises to the top of the can which gives dishes that extra bit of creaminess. But, a whole can of cream might be too much.

          Reply
      25. dahmatrix

        June 06, 2016 at 9:44 pm

        does the slow cooker leave a smokey flavour in the chicken?
        If so then i must try it! 😀

        Reply
        • Susan

          June 10, 2016 at 12:12 pm

          @dahmatrix- it's the liquid smoke that gives the chicken that nice Tandori smokey flavor. You should be able to find liquid smoke in most grocery stores, usually where the BBQ sauces are. You really only need 3-4 drops (more is not better in this case). Try with a couple of drops and taste.

          Reply
      26. Marjorie Holste

        May 15, 2016 at 4:04 pm

        5 stars
        I made this recipe today, it was really delicious. I must admit I changed it just a tiny bit. I used 1 1/2 tsp of garam masala instead of two, 1 Tbsp madras curry instead of two tspns, and put chopped cilantro in before serving. I served it with roasted cauliflower and steamed rice. Thank you for the recipe. I will be following you for more delicious recipes. thank you so much, found you on Pinterest;-)

        Reply
        • Susan

          May 16, 2016 at 6:26 pm

          Thanks Marjorie! I'm glad you enjoyed! and thanks for sharing your tips/tweaks. much appreciated!

          Reply
      27. Marjorie Holste

        May 14, 2016 at 8:32 am

        My husband and I love Indian food. I will make this recipe this weekend. I love all the ingredients and have them in my pantry. Thx for sharing ?

        Reply
      28. Nancy O

        April 30, 2016 at 3:30 pm

        5 stars
        Love the recipe just made it. A keeper. I'm thinking adding golden raisins?

        Reply
        • Susan

          May 04, 2016 at 8:49 am

          Hi Nancy..Thanks! I'm glad to hear you liked it! The slightly sweet flavor from the golden raisins with the tomato base of the chicken would probably be delicious! let me know if how it works if you do decide to add them.

          Reply
      29. Betsy

        December 22, 2015 at 10:52 am

        5 stars
        I made this and it was so good, I'm already planning to make it again. The only things I did differently were to leave out the onion and add cubed butternut squash. It was so good by itself, I didn't even put it over anything. Thanks so much for this recipe!

        Reply
        • Susan

          December 22, 2015 at 6:33 pm

          Thanks Betsy! So glad you enjoyed it! and great idea to include the butternut squash!

          Reply
      30. Kristen @ The Endless Meal

        October 05, 2015 at 10:21 am

        5 stars
        I just bought a crock pot the other day and have been looking for recipes to try in it. I'll be making this for sure!

        Reply

      Leave a Reply Cancel reply

      Primary Sidebar

      Hi I'm Susan!

      Thanks for stopping by Simple Healthy Kitchen- a food blog featuring simple healthy meal ideas that can be prepared in 30 min. or less, using seasonally fresh ingredients. Read More…

      GET THE LATEST RECIPES

      Visit our sister site- Healthy Instant Pot Recipes

      Footer

      GET THE LATEST RECIPES !

      • Bloglovin
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter

      As Seen On:

      Logos of publications Simple Healthy Kitchen has been seen on. Listed are Buzz Feed, NBC News, Country Living, People Food and Woman's Day

      • Home
      • About
      • Recipes
      • What's in Season?
      • Contact
      • Privacy Policy & Disclosures

      Copyright © 2023