Slow Cooker Butter Chicken

Name: Slow Cooker Butter Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: Half an onion (or 1 small onion), finely chopped; 3 cloves of garlic, chopped or grated; 1 inch piece of ginger, finely grated; 1 tbsp curry powder; 3 tbsp garam masala; 1 tsp turmeric; 0.25 tsp chili flakes (or to taste); 1 tsp salt; Black pepper, to taste; 1 tube of tomato paste (130 g/4,5 oz); 1 can (400 ml) whole coconut milk; 0.5 cup Greek yogurt, 0% or 2% fat; 4 chicken breasts, cut into 2-inch cubes (about 900 g)); 0.25 cup unsalted butter; 0.25 cup light sour cream; 2 tbsp slivered almonds; A few fresh coriander leaves; Light sour cream (to taste); Homemade naan bread (recipe available in my cookbook); White basmati rice

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Preparation 15 min Cooking 4 h Level Easy

A lighter, healthier version of the classic Indian butter chicken, slowly simmered for a creamy, fragrant sauce. Perfect for a guilt-free comfort meal, ready in the slow cooker.

Who doesn’t love butter chicken? Let’s get our slow cooker out of the cabinet and put it to good use.

I love this slightly healthier version of this indian restaurant classic, which is so easy to make.

Here are a few things to note:

I blend the sauce ingredients with a mixer before cooking—this creates a rich and creamy sauce without having to blend it after cooking.
I highly recommend using light sour cream or Greek yogurt to replace the 35% cream added at the end of cooking—it’s better for you and adds a delicious touch of acidity!
My version is a little lighter than the traditional recipe with the addition of low-fat
Greek yogurt and only ¼ cup of butter for 6 servings (which is equivalent to 1 ½ teaspoons of butter per serving).

Why make this recipe?

Healthier version: less butter, light sour cream, and Greek yogurt reduce the heaviness without sacrificing taste.
Slow cooker = zero hassle: you mix, you start, and you forget about it until dinner time.
Ultra-creamy sauce thanks to mixing before cooking, with no additional steps afterwards.
Explosion of Indian spices: garam masala, curry, turmeric… a guaranteed taste adventure.
Versatile: serve over basmati rice, with naan, or in a healthy bowl.

Note: for an even lighter version, use light coconut milk and reduce the butter to 2 tablespoons.