Crockpot Indian Butter Chicken {Easy & Healthy} recipes
This recipe provides a simple and healthy approach to making Indian Butter Chicken in a slow cooker. Boneless chicken is simmered with a blend of aromatic spices, coconut milk, and tomato paste. The result is a rich, flavorful, and tender main course perfect for serving over cauliflower rice or traditional rice.
Equipment
- 1 Slow Cooker Essential for this crockpot recipe.
- 1 Chef's knife For preparing chicken, onion, garlic, and ginger.
- 1 Cutting Board For safe and hygienic ingredient preparation.
- 1 Measuring spoons/cups For accurate ingredient measurements.
- 1 Large Spoon or Spatula For mixing ingredients in the slow cooker.
Ingredients
Main
- 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
- 2 tsp garam masala found in most grocery store's spice section
- 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
- 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
- lime
Instructions
- Cut chicken into 2-inch pieces, dice the onion, chop the garlic, and mince the fresh ginger if using.
- Combine the cut chicken, diced onion, chopped garlic, curry powder, garam masala, cayenne powder, and ground or fresh ginger in the slow cooker.
- Pour in the can of light coconut milk and the can of tomato paste, stirring well to combine all ingredients thoroughly.
- Cover the slow cooker and cook on low for 3-4 hours, or until the chicken is tender and cooked through.
- If using low-fat plain yogurt, stir it into the butter chicken mixture during the last 30 minutes of cooking, or just before serving for a creamier texture.
- While the chicken cooks, prepare your desired accompaniment: cut cauliflower into florets for "rice" or cook jasmine or brown rice according to package directions.
- Taste the butter chicken and adjust seasoning as needed, adding more salt or cayenne if desired.
- Serve the Crockpot Indian Butter Chicken hot over cauliflower "rice" or traditional rice.
- Garnish generously with fresh cilantro and a squeeze of fresh lime juice before serving.
Notes
For the most tender result, chicken thighs are highly recommended as they hold up better to slow cooking than breasts. If using breasts, ensure they are cut evenly and don't overcook to prevent dryness. Freshly minced ginger delivers a more vibrant flavor than ground; similarly, a quick toast of the dry spices in a dry pan or a small amount of oil before adding to the slow cooker will bloom their aromatics significantly. If using yogurt, stir it in during the last 30 minutes or just before serving to prevent it from curdling and to maintain its creamy texture. Full-fat yogurt offers a richer mouthfeel. Finish the dish with a generous squeeze of fresh lime juice and chopped cilantro for brightness and a professional garnish. Adjust cayenne to taste for desired heat.