Crock pot Indian Butter Chicken {Easy & Healthy}
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 2½- 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
  1. 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
  1. 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).
  2. 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
  1. 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
  1. In a large pan over medium heat, sautee onions until translucent (about 5 min.) add spices and cook about 1 minute until fragrant.
  2. 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 ( ¼ of recipe). Cauliflower rice = 35 calories/cup
Nutrition Information
Serving size: ¼ of recipe Calories: 397 Fat: 8.7 g Saturated fat: 2.8 g Carbohydrates: 10.4 g Sugar: 5.2 g Sodium: 488.2 mg Fiber: 2.4 g Protein: 66.4 g Cholesterol: 115.6 mg
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/crockpot-indian-butter-chicken-easy-healthy/