Slow Cooker Butter Chicken

Posted on May 19, 2019 by Anne Milneck | 3 comments

This slow cooker Indian Butter Chicken is a weekday time saver. Get ready to walk through the door after a long day to amazing aroma and a flavor explosion. Our house-blended Garam Masala makes achieving authentic Indian flavor as simple as tipping the jar. 

3 Tbl All Natural Avocado Oil
yellow onion, diced
3 cloves garlic, grated
1 Tbl grated ginger
1 Tbl Garam Masala
1 6-ounce can tomato paste
1 can petite diced tomatoes
1 tsp lime zest
1 Tbl lime juice
1 can full-fat coconut milk
¾ tsp Pacific Blue Sea Salt
4 boneless, skinless chicken breasts, diced
Additional salt and cayenne or Aleppo Chile Flakes to taste
Chopped cilantro leaves, for garnish
Cooked basmati or jasmine rice, for serving
Naan, for serving

In the slow cooker, stir together the Avocado Oil, onion, garlic, ginger, Garam Masala, tomato paste, canned tomatoes, lime zest, lime juice, coconut milk and salt. Fold in the diced chicken breast. Cook on high for 4 hours or on low for 8 hours. Taste and adjust with more salt, cayenne or Chile flakes if desired. Serve over rice with warm naan alongside. We like ours garnished with lots of chopped cilantro.



3 Responses


June 08, 2019

Hi Bee,
The recipe is for four halves—four individual breast pieces. Hope this helps!

Bee Lanning
Bee Lanning

June 08, 2019

Is amount of chicken breasts from 4 chickens (8 halves) or 4 halves???? Recipe looks wonderful. Thank you!!!!!!

Mary McMains
Mary McMains

May 21, 2019

I put ingredients together tonight except for the chicken. It smells wonderful already. A friend gave me a tip on peeling ginger—freeze it first. I did and the peel came away from the fruit very easily. My son who has spent tine in India says he has seen cooks there smash it with a mallet and throw the whole thing in the pot. I was not brave enough to try that tonight, but I will another time. I’ll let you know how it turns out but I think it will be divine.

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