Crockpot Butter Chicken

Anyone who knows us will know we can be found on our treat day at Diwa Indian Restaurant here in Guelph. We LOVE Indian food so I decided, let’s try to make a curry dish that we can have during the week that sticks with the healthy, clean eating plan. So here’s what I’ve come up with. A butter/cream-less butter chicken made in the crockpot that tastes amazing (if I do say so myself)! Give it a try mid week for a nice spicy shake up!

Crockpot Butter Chicken (makes 6 large servings):

3lb of boneless skinless chicken breasts, cut into cubes

4 cloves of garlic, minced

2 onions, minced

1 inch of fresh ginger, minced

2 tbsp garam masala

1 tsp chili powder

1 tbsp curry powder

3 tbsp premade ground butter chicken spice mix (found at the Indian store here in Guelph at the plaza at Speedvale and the Hanlon)

a pinch of salt and fresh ground pepper

small can of tomato paste (6 oz)

14 oz can of AROY-D coconut milk (light works here too and macros would change)

1/4 cup of cilantro

1 tsp coconut oil

1) Stir fry the onions, garlic and ginger in a saute pan with 1 tsp coconut oil for 5 mins or until softened. Add all spices, salt, pepper, tomato paste, coconut milk and stir to combine. If it needs to be thickened at all use some flour. We found it was thick enough without. 

2) Pour mixture into the crockpot and add in the chicken. Stir to coat the chicken then cook for 4 hours on low or 2 hours on high. Stir occasionally to make sure it doesn’t stick. 

3) Serve on top of some basmati rice (100g cooked portion), top with chopped cilantro (and chili flakes if you’re Jon) and a side of greens of your choice (we wilted in some spinach but bok choy or broccoli works too! 

Macronutrient Breakdown (per serving):





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