This Slow Cooker Indian Butter Chicken gets a healthy makeover in this quick and easy slow cooker recipe packed with warm spices like garam masala, cumin and fenugreek.
As a busy work-at-home mom of a 3-year-old and 10 months old, it’s safe to say that I have good days and bad days. On a perfect day, the boys let me sleep past 6:20AM, we all hit the gym by 10AM (I swear my kids love the kids area more than I love working out!) and dinner is prepped or cooking away in the slow cooker by 1PM.
Does this always happen? Heck no. Does smashing together intoxicating spices from around the world with my mortar and pestle make even the hardest days seem a little better? You betcha.
When it comes to healthy eating on a budget, I always recommend stretching more expensive ingredients (i.e. organic chicken breasts) with inexpensive, filling vegetables like broccoli, kale or, in this case, cauliflower.
Curries, soups, pastas and stir-fries are ideal for this because you can really stretch a pound of meat to feed a crowd.
Warm, aromatic, slightly spicy and totally satisfying, this healthier Slow Cooker Indian Butter Chicken with Cauliflower is ideal for busy weeknights. To save even more time during the dinner rush, we love using Trader Joe’s frozen brown rice but you could even skip the rice and pick up some naan bread at the store.
Your fork is waiting.
Slow Cooker Indian Butter Chicken
Ingredients
- 1 pound chicken breasts cubed
- 1 in head cauliflower cut florets
- 15 ounce can coconut milk light
- 1 cup whole milk plain yogurt
- ¼ cup tomato paste
- 2 tablespoons coconut oil melted
- 2 tablespoons ginger root minced
- 2 tablespoons lemon juice
- 1 tablespoon red curry paste
- 1 tablespoon curry powder
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala
- 1 ½ teaspoons salt
- ½ teaspoon cayenne optional
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 5 green cardamom pods
- 1 cup green peas fresh or frozen
- prepared brown rice cucumber raita and fresh cilantro – to serve
Instructions
- Place cubed chicken and cauliflower florets in the bottom of your slow cooker.
- In a medium bowl, whisk together next 12 ingredients (coconut milk through cayenne.)
- Lastly, using a mortar and pestle or a spice grinder, crush together the cumin seeds, fenugreek and cardamom pods. Add to the yogurt mixture and whisk to combine.
- Pour spiced yogurt mixture into the slow cooker and stir until chicken and cauliflower is evenly coated.
- Heat on Low for 8 hours or High for 4 hours.
- Five minutes before you’re ready to serve, stir in green peas. Serve over brown rice with cucumber raita and fresh cilantro if you wish.
Ben J
We make this wonderful recipe all the time – it’s a family favourite and even the 3-year-old loves it! (We cut down on the cayenne if he’s joining us – though he’s getting a taste for really spicy food now.)
We make a couple of customisations: slice 4 cloves of garlic and fry in a little coconut/vegetable oil for 30 seconds till just coloured – throw those in with the cauliflower & chicken. With the whole spices (cumin, cardamom pods & fenugreek), dry-fry those for a few seconds till aromatic before pestle & mortaring, and finally, stir in a handful of finely chopped coriander (cilantro) with the peas at the end. Utterly delicious!
Liz DellaCroce
Ohhh yes i love the idea of using cardamom pods and fenugreek!!!!
April Van den Hoven
I love indian food but a mild version how can I cut down on the spices in this recipe but still have that authentic indian taste.One of my favorites is Mango chicken which we buy regularly.
Liz DellaCroce
Just cut the spices down by 50% OR add mango! The sweetness would mellow the flavors!
Stephanie
I was wondering if the rice is included in the nutrition fact you have listed or if they are for the chicken and cauliflower alone. Looks delicious, thank you!
Liz DellaCroce
Hi Stephanie – No the rice is not included so please add that in when calculating. :)
Kristen
Will Greek yogurt work just as well instead of the plain?
Liz DellaCroce
Yes it should be just fine but I’ve never tried it so please let me know!
Becky
This sounds great! Quick question: I have all of the spices, but they’re already in powder form. I know freshly ground is better, but I’d prefer not to purchase the seeds/pods and don’t own a mortar & pestle yet. How much of the 3 spices do you recommend when using ground (like how much do you estimate those amounts of seeds/pods produce when ground)? Thanks!
Liz DellaCroce
I was use a teaspoon of each – so instead of a teaspoon of cumin seeds, 1 teaspoon of cumin. :)
Ben J
Hi Becky – you can use the back of a dessertspoon on a chopping board instead of a pestle and mortar! Simply spread the seeds out on the chopping board and press down on to the spoon, so that the “dome” of the spoon is crushing the seeds. Move it around a bit and keep moving the seeds into the middle. Takes about 30 seconds!
Megan {Country Cleaver}
I’ve been thinking about this all weekend!! I have just unpacked the kitchen and found my masala – guess I have some butter chicken to make!
Liz DellaCroce
Yes you do girlfriend!!
Gaby
Love the idea of adding in extra veggies to feed a crowd. This looks wonderful!