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Crockpot Indian Butter Chicken
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4.88 from 8 votes

Crock pot Indian Butter Chicken {Easy & Healthy}

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Servings: 4 -6 servings
Calories: 397kcal

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