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. She loves this with great Garlic Naan Bread too.
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. Want another great Indian recipe, then try our amazing Mulligatawny Soup.
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
This post contains affiliate links.
- 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
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.
Comments & Reviews
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!!
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!!
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.
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.
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.
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.
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!!
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.
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!!
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!!
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!!
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.
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!!
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.
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.
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
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.
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!
Florian @ContentednessCooking says
Looks amazing!
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.