Flavorful Crock Pot Indian Butter Chicken

If you like Indian food, you will love this recipe for crock pot Indian butter chicken.

Adding liquid smoke helps to give the chicken a smokey Tandoori-type flavor. The garam masala used can be found in most grocery stores’ spice section.

The cauliflower “rice” is optional to add, or you could also serve over jasmine white or brown rice.

Did you try this recipe? Let us know your thoughts by leaving a comment below.

Photo credit: Ginny

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Ingredients

  • 2½- 3 lbs. boneless skinless chicken breast, cut into 2″ pieces
  • 1 onion diced
  • 3 cloves garlic, chopped
  • 2 tsp. curry
  • 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 (gives the chicken a smokey Tandori type flavor)
  • ½ cup plain Greek yogurt
  • Cilantro, chopped for garnish (optional)
  • Lime (optional)
  • One head cauliflower, cut into florets for “rice” (optional)
  • Salt, to taste

Crock Pot Indian Butter Chicken

Instructions
For the Butter Chicken
1. Place chicken pieces and onion in a 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 low for 5 hours.

For the Cauliflower Rice
1. In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process until the cauliflower is the consistency of rice. This will only take a few seconds. Transfer to a large bowl and repeat until the remaining cauliflower is processed. Beware not to over process to avoid turning cauliflower into a mash.
2. Coat a large skillet with olive oil, add cauliflower rice and cook on medium-high heat until tender, about 5 minutes.

To Serve
1. 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
1. In a large pan over medium heat, sautee onions until translucent (about 5 min.) add spices and cook about 1 minute until fragrant.
2. 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).


Inspired by Damn Delicious

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