A lighter, healthier version of classic Indian Butter Chicken. Can be made in a slow cooker/crockpot or for a quick meal option can be made on the stove top in about 30 min. Tender chicken in a rich and creamy tomato sauce with fragrant spices like curry and garam masala make this mild but flavorful dish something the whole family will love.

I’m lightening up this butter chicken dish by nixing the traditional butter and heavy cream and adding light coconut milk to keep the sauce nice and creamy.

I’m also opting to serve over cauliflower rice to save a few calories ( 1 cup of cauliflower rice = 35 calories vs. 1 cup rice = 200 calories) and add some “cruciferous” power to the dish.

Cauliflower (a cruciferous vegetable ) has SO many amazing benefits and properties (it’s an anti-inflammatory, has been shown to help with heart health, rich in vitamins and minerals, and chock full of anti-oxidants and so much more) . Did I mention it’s a good way to sneak in some extra vegetables to your diet? Cauliflower rice for the win! Oh course, if you prefer you can absolutely serve this over jasmine white or brown rice.

For more information (and pictures) on making cauliflower rice, check out this post for Cauliflower Mushroom Risotto.

The beauty of this recipe is that its SO EASY! and you can adapt how you cook it to fit your schedule: The prep takes only about 10-15 min.and can be done ahead of time. From there you can:

Throw everything in the Crockpot and cook on LOW for 5-6 hours

and cook on for 5-6 hours

Throw everything in the Crockpot on HIGH for 3-4 hours

on for 3-4 hours

Make in a pot on the stove top in about 30 min.

For those of you wanting a spicier Indian Butter Chicken I’ve updated this post (5/26/16) with a second recipe (the original mild version has lots of fans so I’m not replacing…just giving you options). Incorporating some additional “heat” by adding red curry paste and a smokey flavor from liquid smoke (found in most grocery stores in the BBQ sauce area) to give the chicken a smokey Tandori type flavor. The outcome…OMG! So flavorful! I couldn’t stop eating this chicken!

Both recipes are listed below:

1. Original Mild Version:



4.9 from 7 reviews Crock pot Indian Butter Chicken {Easy & Healthy} Print Prep time 10 mins Cook time 3 hours Total time 3 hours 10 mins Author: SimpleHealthyKitchen.com Serves: 4-6 servings Ingredients 2½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)

1 onion diced

3 cloves garlic, chopped

2 tsp curry powder

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 (found in most grocery stores, gives the chicken a smokey Tandori type flavor)

salt, to taste

½ cup low-fat plain yogurt (optional)

1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.

cilantro, chopped (for garnish) (optional)

lime (optional) Instructions For the Butter Chicken Place chicken pieces and onion in a 5 qt (or larger) 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 high for 3 hrs. or low for 5 hours. For the Cauliflower Rice In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It's important to work in small batches when making the cauliflower rice to get even "rice" size pieces). Coat a large skillet with olive oil (or water) over medium-high heat, add cauliflower rice and cook until tender (approx. 5 min.) To Serve 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 In a large pan over medium heat, sautee onions until translucent (about 5 min.) add spices and cook about 1 minute until fragrant. 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) . Notes Nutritional info for Butter Chicken only ( ¼ of recipe). Cauliflower rice = 35 calories/cup Nutrition Information Serving size: ¼ of recipe Calories: 397 Fat: 8.7 g Saturated fat: 2.8 g Carbohydrates: 10.4 g Sugar: 5.2 g Sodium: 488.2 mg Fiber: 2.4 g Protein: 66.4 g Cholesterol: 115.6 mg 3.4.3177

Updated 5/26/16

2. **Updated Spicier Version:

(click here to print recipe for spicier version)

Ingredients:

2 1/2- 3 lbs. boneless skinless chicken, cut into 2″ pieces (breasts or thighs) (I prefer thighs for this dish but either will work)

1 onion diced

3 cloves garlic, chopped

2 tsp curry powder

2 Tbsp garam masala (found in most grocery store’s spice section)

1 tsp cayenne powder

1 tsp ground cumin

1 tsp fenugreek (found in Indian specialty grocery or online) (optional)

1/2 tsp ground ginger (or 1″inch knob fresh ginger, minced)

1 (14 oz.) can light coconut milk

1 (6 oz.) can tomato paste

1 Tbsp red curry paste (found in the Asian section of grocery store- I used Thai Kitchen brand)

3-4 drops liquid smoke (found in most grocery stores- highly recommend! it gives the chicken that smokey Tandori type flavor)

salt, to taste

1/2 cup low-fat plain yogurt (optional)

1 head cauliflower, cut into florets- for cauliflower “rice” (optional) you could also serve over jasmine white or brown rice.

cilantro, chopped (for garnish) (optional)

lime (optional)

Directions:

For the Butter Chicken

Place chicken pieces and onion in a 5 qt (or larger) slow-cooker. Sprinkle , garlic, curry,garam masala, cayenne pepper, cumin, fenugreek and ginger over chicken pieces. Add coconut milk, tomato paste, red curry paste and liquid smoke (be careful not to use too much 3-4 drops is all you need). Stir to combine. Cover and cook on high for 3 hrs. or low for 5 hours.

For the Cauliflower Rice

In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It’s important to work in small batches when making the cauliflower rice to get even “rice” size pieces).

Coat a large skillet with olive oil (or water) over medium-high heat, add cauliflower rice and cook until tender (approx. 5 min.)

To Serve

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

In a large pan over medium heat,add a splash of olive oil (or water) sautee onions until translucent (about 5 min.) add dry spices and cook about 1 minute until fragrant.

Stir in coconut milk ,tomato paste, red curry paste and liquid smoke. 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 (covering pan) until chicken is done (approx. 10 min) .