Healthy Crockpot Butter Chicken

Healthy Crockpot Butter Chicken
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    [post_date] => 2014-12-22 13:09:32
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    [post_title] => Healthy Crockpot Butter Chicken
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    [post_modified] => 2018-01-24 12:54:36
    [post_modified_gmt] => 2018-01-24 18:54:36
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  • 3 lbs free-range boneless skinless chicken thighs cut into bite-sized pieces (approximately 1 ½ -2 inches)
  • 1 tablespoon coconut oil
  • 3 garlic cloves lightly crushed but whole
  • 1 large white onion small dice
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1-6 ounce can tomato paste
  • 1 tablespoon coconut sugar crystals
  • 1-15 ounce can coconut milk
  • 1/4 cup spelt flour could substitute brown rice flour for gluten-free
  • 1/2 cup fresh lightly chopped cilantro leaves
  • lime wedges
  • 1/2 cup roasted peanuts
  • Chili pepper oil or chili flakes.
  1. Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
  2. Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, coconut sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
  3. Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.
  4. Serve with organic roasted peanuts, lime wedges, fresh cilantro and a hot chili pepper or or chili pepper flakes
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  • Erin Hackathorn

    I made this yesterday (actually, the version from your cookbook) and it is AMAZING! I’ve never had butter chicken before and I was blown away by this recipe. Thank you!

    • Laura Lea Goldberg

      Yayy!!!! I’m so glad you liked it, Erin! Thank you for taking the time to share! xx

  • Leslie Johnson

    So excited to try this recipe! I was wondering, for the chicken, do you need to cook it on the stove top or in the oven prior to placing in the crock pot? If so, how long and what temperature would you recommend? Thank you!

    • Laura Lea Goldberg

      Hi! Nope, I just throw it in raw! It cooks beautifully in the crockpot

      • Leslie Johnson

        Awesome! Thanks so much!

  • Allison Barkas

    Hi! I was wondering if you could cook this in the crockpot overnight, say on low for 8 hours? Or do you think it would be overcooked? I don’t get home early enough usually to have 4 cooking hours but this sounds delicious! 🙂

    • Laura Lea Goldberg

      Hi! Yes that should work! I just wouldn’t let it go longer than 8 hours, and definitely on low! Let me know if you give it a try xoxo

  • Molly Rhodes

    Oh my GOSH! I made your cookbook version of this the other night and followed the recipe to the T except I made it on the stovetop in my Rockcrock – I let it all simmer together for about an hour and and half and it was PERFECT. The flavors were so elegant, delicious and warming – we have been savoring the leftovers and even my almost 2-year old son has been gobbling it up, WITH the cayenne in it (he’s obviously a true Southerner)! Definitely a family favorite and staple going forward…thank you for this easy and delicious recipe!

    • Laura Lea Goldberg

      Hi Molly!!! What a lovely review! I am so thrilled to hear that your stovetop version worked and that the recipe was a success…even with your TWO year old! I am honored. Thanks for taking the time to share! xx