Crock pot Indian Butter Chicken {Easy & Healthy}

4.93 from 13 votes

Prep Time10

Cook Time3

Total Time3 10

Servings: -6 servings

Calories: 397kcal

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

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.

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.)

Spoon Butter Chicken over Cauliflower Rice and top with a dollop of yogurt , a squeeze of lime and a sprinkle of cilantro.

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) .

Nutritional info for Butter Chicken only ( ¼ of recipe). Cauliflower rice = 35 calories/cup