We have a daughter that just adores Butter Chicken! If we were trying to decide where to go out for food, we knew her vote would always be for this Indian food staple. Instead of always going out and paying high restaurant prices I decided to make a Healthy Slow Cooker Butter Chicken at home.
I consider Amber to be a butter chicken aficionado, so when she raved about the dish and said that it was just as good as her favorite restaurants, I knew I had a winner of a recipe and couldn’t wait to share it with all of you.
I wanted to try to keep it healthy, avoid using as much of the heavy cream and high-fat oils that the traditional recipe typically has in it.
With substituting a light coconut milk for the regular high fat version, I wondered if it would still have that buttery feel and taste. I didn’t need to worry as it turned out fantastic!!
There are loads of flavor from all the spices, and the coconut milk and tomato paste pair perfectly.
Plus this recipe could not be any easier. It all went into my gorgeous Kitchenaid Multi-Cooker and so very slowly cooked on low to the ultimate dish you see here.
How to Cook Butter Chicken in Slow Cooker
For those who do not have a multi-cooker, you can make the recipe in a saucepan and transfer it to a slow cooker set on low for the slow cook part. You can also reheat the meal in a slow cooker but we never have leftovers so I wouldn’t know about that!
The sauce is perfection, the chicken so perfectly cooked. I love using my KitchenAid Multi-Cooker.
It cooks at 190F which is really low for slow cooking.
This lets the meat stay together and you don’t have the stringy mess that you sometimes see in slow-cooked meals.
KitchenAid Multi-Cooker
To Purchase This Item
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- KitchenAid Multi-Cooker Candy Apple Red with Stir Tower
- Multi-Cooker-Stainless Steel (as shown) Canadian link
Slow cooking is not all this multi-cooker can do.
I did a full review with a delicious Slow Cooker Lasagna Soup, as the machine can also cook risotto, rice, sear, sauté, simmer, make soup, yogurt, boil/steam, slow cook high and low, and keep food warm (up to 24 hours).
You can go from morning to night making delicious recipes, therefore, getting great use out of this wonderful machine. I have tried almost all of the settings as we have this multi-cooker in use nearly all the time.
I can’t say enough about the wonderful value of such a great machine.
You now can get rid of all the other machines and keep just one, this amazing KitchenAid Multi-Cooker. You don’t need a separate rice cooker, slow cooker, or yogurt maker – this replaces all of them. If your kitchen is anything like mine, space is at a premium so you’ll love that you can replace several gadgets with this one.
The sear setting alone makes my life so much easier. If any recipe calls for you to cook something ahead of time you can do it in this wonderful machine. Fewer dishes and less mess – it is basically perfection!
Making The Best Butter Chicken
To make the recipe, simply heat a tablespoon of olive oil in your saucepan on medium-high heat or multi-cooker on sear. Add in 9 cloves of garlic, stirring it around continuously because it can stick and burn.
After about a minute, start adding the other ingredients in order: 14oz (1 can) light coconut milk, 6oz (1 can) tomato paste, and 2 tablespoons of flour. Stir well and add in spices: 2 teaspoons of Garam Masala (look for it in the ethnic foods aisle if it’s not in the spice section).
Then add in ½ teaspoon cayenne pepper; 1 teaspoon each of coriander, turmeric, and cumin; a tablespoon of paprika; one and a half teaspoons Kosher salt; and ground pepper to taste (start with ½ a teaspoon).
Stir this while it cooks until it’s thoroughly combined – about 2 minutes. Then add in the boneless, skinless chicken breasts cut into 1-inch pieces.
How Long to Cook Butter Chicken in Slow Cooker
Stir to make sure the chicken is covered by the sauce. If you’re using a multi cooker, set to slow cook on low for 5-6 hours; if you’re using a traditional slow cooker, transfer contents of pot to slow cooker and cook on low for 5-6 hours. Serve with rice or naan bread.
The wonderful spices used in traditional Indian cooking add amazing flavors to this dish. We added turmeric, cumin, Garam Masala, cayenne, coriander, and paprika, plus lots of garlic to the recipe and all of the spices are nicely balanced out by the coconut milk.
It was a perfect butter chicken and one that you will want to be sharing with your family too. Everyone who has tried it has loved this recipe and they are always amazed when I tell them I did it in one pot with my multi cooker.
It’s such an easy recipe to do too – once it’s slow cooking you don’t have to think about it until you’re ready to serve. Try this wonderful recipe for traditional butter chicken tonight!
Healthy Slow Cooker Butter Chicken Recipe
Healthy Slow Cooker Butter Chicken
Stop the expensive meals at restaurants to get the wonderful flavors of Butter Chicken; now you can easily make it at home in your slow cooker.
Ingredients
- 1 Tbsp. olive oil
- 9 cloves garlic, crushed
- 1 (14 oz.) can light coconut milk
- 1 (6 oz.) can tomato paste
- 2 Tbsp. flour
- 2 tsp. garam masala
- 1/2 tsp. cayenne, or to taste
- 1 tsp. dried coriander
- 1 Tbsp. paprika
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 1/2 tsp Kosher salt, or to taste
- Freshly ground pepper to taste
- 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces.
Instructions
- Heat the oil in the multicooker (or a saucepan) on sear. Add the garlic and cook, continuously stirring for about 1 min. Stir in coconut milk, tomato paste, flour, garam masala, cayenne, coriander, paprika, turmeric, cumin, salt, and pepper.
- Stir and cook for about 2 min. until thoroughly mixed. Add in chicken, stir well. Cover and cook for 5-6 hours on low. Serve over rice and with naan bread if desired.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 324Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 129mgSodium: 701mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 48g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Debra says
Looks mouthwatering & delicious – that slow cooker….I want one of these, sear & slowcook combined? Nice!
Tara Noland says
Loads of settings, it is amazing!! Yes, love the sear!
Gina says
I don’t have a slow cooker. If I wanted to do this recipe in a conventional oven what temperature would you suggest?
Tara Noland says
I would do it on the stove top at a low simmer until the chicken it done and tender.
Florian @ContentednessCooking says
Looks amazing!
Madi says
So, if you don’t have your amazing looking multi-cooker (they just need yo add a pressure cooking option lol I’m addicted) can you use low on a crock pot?
Tara Noland says
I don’t have a pressure cooker, maybe that is next on the list, LOL! You for sure can use your low setting on your crockpot, just don’t cook it too long so that it is stringy!
Marisa says
This looks really good! If you only have a crock pot, would it still call for the chicken to be cooked on low for 5-6 hrs? Or would the timing change?
Thank you! Cant wait to try this out!
Tara Noland says
Yes, I would just cook it until it is done and not until it is dried out and stringy, like the usual recipes call for a longer slow cook for 7-8 hours.
Thrudur says
What a disappointment! 🙁 I don’t think the recipe is supposed to be 6 oz tomato PASTE… Tomato paste is really thick and rich and normally when I’ve done Indian food at home, it’s only a tablespoon of two that are supposed to be used, against a can of peeled tomatoes but even though I though this recipe sounded weird, I thought I’d go with it anyways as I had never made butter chicken, but soon found out that I had been right. The sause was WAY too rich and tomatoey. Luckily I skipped the slow cooking of the chicken or else I would have been devastated about the time lost.
Tara Noland says
Hi Thrudur, first off I am sorry you were disappointed with the recipe. I have made butter chicken this way a few times now just using tomato paste and the whole 6 oz. can. I have not, nor has my daughter who is the butter chicken expert found that it was too rich or too tomatoey. Did you change the recipe in any other way besides not using the slow cooker. Having a recipe cook for a long period of time does alter the taste significantly and that might have been where you made the error.
Jordy says
I used a 14oz jar and followed the rest of the recipie exactly and it turned out amazing , wasn’t to tomatoe flavory or rich
Cindy says
@Thrudur… Ive made this recipe before and I think its great. Good thing you got that chicken just in time, you wouldn’t want to be ‘devastated” over something so insignificant. lol good grief
Addison Godfrey says
Delicious! But I’m pretty sure this is Tikka Masala not butter chicken (butter chicken calls for butter in the ingredients usually). Still a great recipe tho!
Tara Noland says
Thank you, what I have been told the difference is the heat, Tikka Masala is more spicy. There are a million versions and this one is just a bit healthier.
Raina says
Where do you get Tikka masala?
Tara Noland says
I found some in our local grocery store.
Melanie says
By dried coriander do you mean dried cilantro or crushed coriander. I’m making this today. It sounds delicious and just want to make sure I get it right. Thanks. 🙂
Tara Noland says
You could use either but I used the dried cilantro.
Melanie says
Just got the slow cooker started on low. I Just want to say that I tasted the sauce before adding the chicken and it was awesome. Not too much tomato flavour at all. Can’t wait for the finished product.
Tara Noland says
Mmm, enjoy. We don’t find it to tomatoey at all. Enjoy Melanie!!
Kelly Nahas says
This was delicious! I added a can of diced tomatoes a few minutes before serving. Had it with baked beans and Naan. The chicken came out so tender!!! My husband thought I was wonderful. Thank you!
Tara Noland says
That is great to hear Kelly, I am so glad you enjoyed it.
Karen says
made this dish tonight but i did it on the hob. i part cooked the chicken first, made the sauce separately, following the recipe, i added the sauce to the chicken and let it simmer gently for about 30 to 40 mins. Served with rice. delicious! I will try the slow cooker version as i’m sure the chicken would be so tender.
Tara Noland says
Awesome, so glad you liked it!!
Heidi says
Excellent!!!! Loved this recipe! Made for a couple friends and we all were raving about the recipe! I did add a squeeze of lime and some cilantro to garnish. Will make this all winter. Thank you so much for this delicious recipe!!
Tara Noland says
I am so glad you all loved this Heidi! We sure liked it and yes a great recipe to enjoy all winter. Nice additions with the lime and cilantro too!!
christina says
so, I don’t have that machine, just a slow cooker. I should cook it for 7-8 hours on low in the crock pot?
Tara Noland says
I would cook it for 5-6 hours making sure it is cooked but not overcooked. I think if you go to 8 hours it will be stringy, which is still fine but you won’t have the cubes of chicken anymore.
christina says
thank you!!
Kathy says
I’m really excited to try making this, but I have a stupid question. What’s a multi cooker? Lol.
I’m not sure it’s the same as a slow cooker as I don’t think (well at least not mine) you can sear/sauté anything first.
Could a slow cooker be used for this recipe? In which case I will have to do all the prior steps in a sauce pan and then transfer to the crockpot? :-/
Tara Noland says
A multi cooker like this one does it all, amazing unit. You can for sure use your slow cooker. And yes you are correct to use a saucepan first.
Mel H says
One of the most delicious dishes I’ve ever made. I kinda went off the cuff a bit because I didn’t have a slow cooker so I cooked the chicken in a pan and added all the spices and then the cocpnut milk and paste and let it simmer for 20 minutes it was amazing and flavorful. I followed the recipe the only thing I changed was I didn’t use as much tomato paste because It wasn’t cooking the 5-6 hours. My toddler who is picky even ate hers all!
Tara Noland says
Awesome, so glad you liked it. Easy and healthy too, win, win, win!!
Kendal says
Hoping to make this tomorrow! I have a slow cooker to usee (not a multicooker) how long should I cook it for?
Also, I’m always so paranoid about poultry contamination… is there any concern with having chicken cook so long? Would it hit a stage of bacteria growth?
And how spicy is this dish? Would a toddler be able to handle it? Thanks!
Tara Noland says
You cook it the same amount of time 5-6 hours. I don’t know of any concerns with cooking meat for a long period of time, as long as it reaches 165F then you are fine. In a slow cooker you will easily get over this temperature as it slowly simmers. My daughter does not find this dish spicy but it you have any concerns cut back or omit the cayenne pepper.
Diane Backstedt says
Love this recipe, but I have to watch my carb intake and the recipe doesn’t give any nutritional ingredients. How many calories per serving, serving size, total carbs per serving. These three things I need to know before I can eat this again.
I did make this before I started counting calories and carbs and it was absolutely delicious. The only change I made was using 1% milk instead of coconut milk (absolutely can’t stand anything coconut) and it still tasted great!
Tara Noland says
I am so glad you have enjoyed the recipe Diane. I do not have a way of counting the calories or carb intake. You can take individual ingredients and google them to get an idea of carbs and calories. The majority of the ingredients are spices which are fine. I would just stick to the flour, tomato paste, chicken etc.
Rhonda says
Hi just wondering if I could cook in slow cooker on high (don’t he 6 hrs today) for fewer hrs? Let me know thanks!
Tara Noland says
Yes, you can just watch that the chicken doesn’t over cook.
Rhonda says
Super thx…would 3 hrs work? I read in another recipe that you can put chicken in a bit frozen so it doesn’t get rubbery. What do you think?
Tara Noland says
I would say 3 hours would be fine. Hmm, on the frozen, I have never done that so can’t give advice.
Debbie says
Hi Tara, this looks great. If you needed to a bigger batch, say double, would you double the ingredients or would that be too strong? Also could you use ghee instead of olive oil? Thigh instead of breast? TIA 🙂
Tara Noland says
I would say you could use ghee for sure. I wouldn’t double all the ingredients but up some of the coconut milk, taste and adjust from there. You wouldn’t need to double everthing it would be too strong.
Reygine says
Hello Tara,
I was beyond excited to start this recipe because of my obsession with butter chicken. It is probably one of my favorite dishes, so I have been in search of a straight foward recipe for the longest (I also just bought a crockpot slow cooker not too long ago, so I’ve been eager to use that as well)
I followed your directions and even read all the comments before I started. My only worry was that I don’t have your Kitchen Aid multi- cooker. The recipe came out exaclty how you said it would but the only thing I would change moving forward is the amount of tomatoey paste, maybe cut it in half? I’ve had butter chicken in many different indian restaurants and I don’t remember tasting so much of the tomatoey.
Also, I would probably change the coconut milk to regular heavy milk next time. Of course, if you want to keep it healthy – you should definitely stick to coconut milk! After all, this IS A HEALTHY butter chicken recipe. Besides those two small things, THE RECIPE WAS GREAT AND I CAN’T WAIT TO DO IT AGAIN FOR FRIENDS!!!
Tara Noland says
Thank you so much for sharing and enjoy!!
Maria says
Made this last night and it was a big hit! I do want to note some substitutions I made: I used half a can of full fat coconut milk (leftover from another recipe) and half chicken broth, added about 1/2 of diced red onion, used butter instead of olive oil (for more authentic butter chicken flavor), omitted the flour (I found the sauce thick enough without it) and omitted the cayenne as some family members are not big fans of spicy food. I did not find the tomato flavor at all over powering as another reviewer mentioned, it was perfectly balanced and flavorful from the spices. Loved it and will definitely make again.
Tara Noland says
Awesome, so glad you liked it!!
Joan Buell says
Made this with only 2 Tbsp. tomato paste, and some extra turmeric to enhance the yellow color (maybe a half tsp.). I knew a tsp. of cayenne would be way too hot for us, so just used 2 dashes. It was sooo hot we could not eat it! Finally got it down with lots of yogurt stirred in. Next time, no cayenne at all! And we are not wimps when it comes to spicy food.
Tara Noland says
The recipe calls for 1/2 tsp. cayenne or to taste. Not sure where the heat would be coming from with only 2 dashes? But next time just avoid it all together.
Ravi Joshi says
Why do you call it Butter Chicken when there is no butter in your recipe??
Tara Noland says
Because it is a healthy version of the classic Butter Chicken.
Jen says
What can i use instead of coconut milk …. my son is highly allergenic to nut and nut based ingredients e.g. ground and flavorings as well as the whole nut.
Tara Noland says
You could use heavy cream but of course it wouldn’t be as healthy but just as delicious or you could try a 2% evaporated milk too.
Pamela Mccomb says
I made this in skillet it is excellent did not change a thing in recipe, so good .
Tara Noland says
Perfection, thank you for telling me!!
Mandy Keane says
why is it called “butter” chicken when there is no “butter” in it? I am puzzled
Tara Noland says
This is a healthier version that does not have butter and heavy cream but tastes just as good with the coconut milk.
Zubia khan says
Its so easy and delicious healthy-slow-cooker-butter-chicken recipe – perfect for Iftar recipes. I’ll must try this
Mark45 says
Hi, do you allow guest posting on noshingwiththenolands.com ? Please let me know on my e-mail 🙂
Tara Noland says
No I am sorry, I am not looking for guest posts at this time.
Tabitha says
My grocery store doesn’t carry Garam Marsala, so would using curry powder be an ok substitute do you think? I know it will be a different flavor but do you think it would still taste good?
Tara Noland says
It would be different but you might be just fine. If you have these spices you could make your own. http://allrecipes.com/recipe/142967/easy-garam-masala/
Anisha says
If I wanted to double the amount of chicken, would I need to change the cooking time?
Tara Noland says
I think maybe by an hour to get it heated up and going first.
Mary says
What if you don’t have time for the 5-6 hours on low? Would 3-4 on high work?
Tara Noland says
Yes, that would work, just don’t overcook the chicken. I do prefer low for this recipe though.
Anne says
I’m looking forward to making this tomorrow! Do you recommend cooking in a slow cooker or simmering on the stove top on low if we don’t have the multi cooker?
Tara Noland says
If you have a slow cooker I recommend that as opposed to stove top.
Anne says
Oh my gosh, this was delicious! The only change I made to the recipe was to use whole coconut milk. I used a slow cooker in high for 2 hours (because I misjudged the time to defrost chicken) and it was perfect. I can’t wait to make this again. Thank you!!
Tara Noland says
Awesome Anne, I am so glad you enjoyed it.
Anne says
Hi Tara,
Do you have other suggested recipes for the multi cooker? This recipe has become a household go to, so I’m wondering what other recipes you may have tried.
Tara Noland says
So glad you liked this one. Do you have a multi cooker? I have done yogurt in it, rice, steamed veggies, soups and lots of slow cooking. Here is my section on slow cooking for more recipes. https://noshingwiththenolands.com/topics/crockpot/ and my soup category also, https://noshingwiththenolands.com/topics/crockpot/. Here is a booklet that Kitchen Aid has put out also for more recipes, https://www.kitchenaid.com/images/global/promotions/1978300_Multi-Cooker_COMPLETE.pdf Happy Cooking!!
Cambria says
To make this gluten free, would I use cornstarch instead of flour or could I just omit the flour? I want to make this for my dad who is celiac. I’ve made it already for my husband and myself and we LOVE it! Amazing flavour.
Tara Noland says
My suggestion would be to omit the flour and then thicken with corn starch mixed with water at the end and put it on high until it thickens.
Miriam says
Just tried this recipe and enjoyed it. Like others have said, I would add more of the spices next time, and perhaps sautee some onion with the garlic but that’s totally a personal preference. The combination of the tomato paste and coconut milk made a wonderfully silky sauce.
I did have to make one rather large modification, which was adding 6 ounces of water to my sauce. After preparing as written, it was so thick, almost like a paste. Once I added water, it cooked beautifully. Perhaps it was the brands I used- Trader Joe’s tomato paste and Reduced Fat Coconut milk. When it was all done cooking, it had the perfect texture and consistency.
I had to use the stovetop and the chicken was done after about an hour on a low simmer.
Thanks so much for this recipe! I can’t wait to play around with it more.
Tara Noland says
Thank you so much Miriam, yes it could have been the brands you used. Love Trader Joe’s BTW. So glad you enjoyed it. It has been a very popular recipe here!!
Pakistani Food Recipes says
One of the most delicious dishes I ever tried. I made this recipe for my friends and they all loved it. Thankyou mate
Tara Noland says
So very glad you liked it, thank you for taking the time to tell me.
Gabrielle says
Hi Tara,
I just finished combing everything in my crockpot (using everything as it is in your recipe) and notice its pretty thick. Is that normal and it will thin out as it cooks, or should I add it to something so I will have more of a sauce to serve over rice? If so, what would you recommend adding (no dietary restrictions)?
Thank you!
Tara Noland says
Just let it cook for sometime, it will thin out but you can always add some water at the end if it is still too thick.
Cindi says
Wow – this thread has been going for a long time which is great. I read several but only saw one reference to a pressure cooker which I got this fall and love but only use for roasts and just tried stew so gonna give this a try. I was looking for recipes to use Garam Marsala (sp?) and found this. I may need a bit more fluid for my machine but gonna wing it and see how it goes. Will post after it’s done.
Tara Noland says
Thank you, keep me posted.
Rachel says
This does not taste like Butter Chicken. It tastes more like Tikka Masala. It was too heavy in the tomato paste. Butter Chicken is one of my husband’s favorite dishes and he was disappointed.
Tara Noland says
Sorry Rachel, for most people it is a huge hit including my daughter who love butter chicken.
Sandra says
Absolutely delicious! My family loves it. Today is my daughters 13th birthday party and she requested it for dinner! Yum!
Thanks you!
Tara Noland says
Ah, Happy Birthday, so glad she loves it. It is my daughter’s favorite too! We just had it the other night and hubby picked up really good garlic naan bread to go with it!
Linda Halleron says
Hi is tomato paste same as tomato puree Or tomato passata. Or can I use any of them. Thanks
Tara Noland says
I am not really familar with puree or passata. But from reading they are just a thinner version of tomato paste. Your sauce maybe slightly runnier and not as tomato flavored with the other two. Can you not find tomato paste?
Linda Halleron says
Hi tara I can’t get tomato paste but puree is thick so I think I’ll use that x
Tara Noland says
Okay, give it a whirl! If you happen upon an Italian or German market they usually have tomato paste in big tubes and that is how I like to get it if I can.
Wayne C says
Hey Tara,
This was one of my first times using my slow cooker and I am a very inexperienced cook. This recipe turned out great! Everyone was shocked when I showed them what I had made. Many thanks for sharing 🙂
Tara Noland says
Hi Wayne, that is awesome. I am so glad it turned out for you! Enjoy!
Kitchen Diva says
The recipe looks absolutely delicious. My problem with it is that you gave lots of raves about your machine, but I cannot find any nutrition information. I’d love to make it, but am borderline diabetic and have to watch my carbs. 🙁
Tara Noland says
Hi Kitchen Diva, I am not a nutrionist so I don’t supply nutrition information. There are sites though that you can plunk ingredients into to get information like this and are free. I just googled and found this one, https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Hope that helps.
Desi Food Recipes says
My most loved one is the chicken with seeds out of the jack natural product in (yummy) The more seasoned age like curries produced using dried fish which is very solid and rancid, and individuals appear to like acrid and unpleasant tastes instead of sweet stuff.
Maggie says
Great recipe, only change I did was in slow cooker longer due to time at work, so maybe nearer 8 hours. But delicious.
PGR says
I am sorry to say I do not know what butter chicken is supposed to taste like. That said great recipe. I used a slow cooker and turkey breast to make it. I would never have thought of combining tomato puree with coconut milk. Whatever chemical reaction happens, great creamy silky sauce. I could not stop eating it. I have leftover lamb today and this was the first recipe to come to mind because the sauce was so good. Great job on the recipe!
Tara Noland says
I am so glad you enjoyed it. Butter chicken is very much like this sauce but much higher in calories than when you use the coconut milk. Never tried it with lamb or turkey but I know they would be good.
WoChaye says
Delicious! But I’m pretty sure this is Tikka Masala not butter chicken (butter chicken calls for butter in the ingredients usually). Still a great recipe tho!
Tara Noland says
In this recipe, the butter is replaced with coconut milk to make a healthier version. It is still mild and sweet like a butter chicken is, Tikka Masala is more complex and spicier.
Lia a says
We’ve been making this recipe regularly for about two years and it’s one of our favorites! We make it in a slow cooker and double the recipe. We also skip the searing and just throw all the ingredients in the slow cooker. Cooked on low for 4 hours, it turns out incredible every time. When I cook it for five it’s a little stringy and dry. We don’t find it to be too “tomato-y” at all and follow the recipe exactly (minus the searing).
Tara Noland says
I am so glad you like it, this recipe is on our regular rotation too just had it again. We all love it. I agree that don’t cook it for too long, the chicken is nice when it is whole and not overcooked.
Chris says
Best recipe ever… and easy to make as well. I also make a double recipe in a slow cooker on low for 4 hours max. My family begs me to make it. Would love a flavourful rice recipe to go with it.
Tara Noland says
So glad you enjoy it!! Thank you for taking the time to tell me. We just usually have naan bread and plain rice with it. Would have to do some thinking of what would go with it that wouldn’t fight for flavors. Maybe garlic rice or a garlic naan would go though.
Marci says
Any ideas about how long for pressure and natural release for instant pot? We love this recipe so much and are wanting to try it that way.
Tara Noland says
Hi Marci, we have not made this in an instant pot but we are testing a tikka masala which of course is similar to a butter chicken in an IP. After you have done all the prep and initial cooking, lock the lid put the IP on the poultry setting for 5 minutes. Then let it natural release, which should be about 10 minutes. As I said we are just testing this and I have not done it on the Butter Chicken recipe but I hope this helps.
Kim says
Im a working mom, would it be ok to pre-mix everything cold and store in fridge and start crockpot the next day?
Tara Noland says
I think you could do that, just don’t add the chicken but prep it. Also don’t cook it for too long as chicken then will fall apart, so much better if still in cubes.
Kim K. says
Um, there’s no butter in this recipe…?
Tara Noland says
Yes, that is the point that it is a healthy version. You will not miss it. I just did a butter chicken cook-off with my version and everyone loved it as much as the original with lots of butter and cream.
Mary K says
I made this a few weeks ago and hubs loved it. I did not change a thing.
Tara Noland says
It is a popular recipe and one of our favorites too. So glad you enjoy it.
Stacey says
I have made your recipe so many times and it’s always delicious! A family favorite for sure! We serve it with basmati rice and naan. Thanks for sharing!
Tara Noland says
So glad you love it! Thanks for taking the time to tell us.