Indian Butter Chicken – A Perfect Bowl of Comfort Food

Slow Cooker Indian Butter Chicken is the perfect bowl of warming comfort food perfect for cold January evenings.  It’s cozy, creamy, a little spicy, and filled with warming Indian flavors. Finish each bowl off with steamed rice and serve with fresh naan. You’ll have the perfect dinner that can be enjoyed any night of the week.

For any of you who are are not familiar, Butter Chicken it’s one of the most popular Indian curries served around the world. But contrary to it’s name, this lighter version does not contain any butter. Coconut milk adds the buttery creaminess without the dairy, and the slow cooker does all the work.  

If you are short on time, you can skip the skillet, and simply sprinkle the onion to the bottom of the slow cooker, then add the chicken and pour the coconut milk mixture over the chicken so it is completely covered. After cooking is complete, shred chicken and add back to slow cooker with the lime juice.  Serve and enjoy!

Slow Cooker Butter Chicken – A Perfect Bowl of Comfort Food

Recipe by Kathy DickenCourse: ChickenCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking Time

4

Hours

Slow Cooker Indian Butter Chicken is the perfect bowl of warming comfort food perfect for cold January evenings.

Ingredients

• 1.5 pounds chicken breasts or thighs

• 1 medium onion – diced

• 2 teaspoon coconut oil

• 4 cloves garlic – minced

• 1 teaspoon fresh ginger – grated

• 1 teaspoon coriander

• 1 teaspoon cumin

• 1 teaspoon cardamom

• 1/2 teaspoon salt

• 1/4-1/2 teaspoon cayenne pepper (optional)

• 1 (14 oz.) can coconut milk – (full fat) shaken to combine

• 1 (6 oz.) can tomato paste

• For Garnish

• Juice of 1 lime

• 1/4 cup fresh cilantro – chopped

• Avocado – diced

Directions

• Heat coconut oil in a Medium skillet over medium heat. Add onion and saute until translucent and tender. Add garlic, ginger and spices to skillet and cook while stirring for 1 minute. Stir in coconut milk and tomato paste and stir until well combined.
• Add chicken to slow cooker and pour sauce from the skillet over top. Cook on high heat 3-4 hours, or low heat for 6-8 hours. After cooking is complete, shred chicken and add back to slow cooker with the lime juice. Serve with steamed rice and naan, and garnish with avocado or sour cream. Enjoy!

Notes

• Coconut Milk: You HAVE to use canned coconut milk, that is full fat, to achieve the creamy sauce.  If you use the boxed, or refrigerated coconut milk, you will be disappointed.