• Crock Pot Healthy Indian Butter Chicken

    This is the perfect dish for a crowd and although it may seem intimidating because of the long list of ingredients, it happens to be super easy. Everything goes into the crock pot! All you do is “set it and forget it!” I doubled the recipe and there was not a morsel left! Don’t let the “butter” in the name scare you as there’s barely butter in it and you can actually leave it out! If you prefer a little less heat, just use a bit less of garam masala & chili paste. This had the perfect amount of spice with out being too spicy and it was thoroughly enjoyed by all. The warm Naan bread was a great accompaniment. I can assure you this dish will be added to the rotation!

    Crock Pot Healthy Indian Butter Chicken


    • 3 lbs. boneless skinless chicken cut into 2″ pieces (I used breasts but thighs are good too)
    • 1 onion, diced
    • 1 tablespoon butter (I used Ghee, organic clarified butter)
    • 2 teaspoons curry powder
    • 3 cloves garlic, minced
    • 2 1/2 teaspoons garam masala (In the spice section at Whole Foods)
    • 1 teaspoon cumin
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cardamon (optional)
    • 1 teaspoon fenugreek (I bought on Amazon, but its optional)
    • 1 tablespoon red curry paste (in Asian section at grocery store)
    • 3 drops liquid smoke (optional but gives a nice smokey flavor-found by hot sauces in grocery store)
    • salt to taste (I did not use, prefer adding after)
    • 1 14 oz. can light coconut milk
    • 1 6 oz. can tomato paste
    • Serving suggestions: Jasmine, Brown rice or Cauliflower rice (I served Jasmine & cauli) and served with whole wheat warmed Naan bread.
    • optional garnish: lime, cilantro


    Place all ingredients (not the rice) into slow cooker, give a good stir, cover and cook on high for 3 hours or low for 5 hours.

    Serve over jasmine or cauliflower rice with warmed Naan bread.

    *I made this the day before, put into a large pot in the fridge over night and reheated the next day. (Remove from the fridge an hour before re-heating).  I served with both cauliflower and jasmine rice and the consensus was that everyone liked combining the 2! Who would have thought!? The warm Naan bread is a must!






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