Butter chicken is a very popular Indian dish. It is served in most of the Indian restaurants world wide. The dish is usually hot to suit Indian palates, but it can be made as hot or as mild as you want. Butter chicken tastes great with naan and green salads. But it can also be served with rice just like we have done in our recipe.
I have tried making butter chicken a number of times and everyone who has tasted my recipes has just loved it. Each time I make it, I do a few changes here and there to see if it tastes as good as the original recipe. And yes it does. You can adjust the ingredient according to your preferences.
If you make butter chicken the Indian style, then you have to use lots of yogurt and a range of spices. Then there are the Americanized versions where whipping cream is used instead of yogurt. Some people also use Tandoori sauce that is readily available in supermarkets. But, we have decided to go with light coconut milk which is a much healthier option. As the name suggests, butter chicken also uses butter in the recipe, but we will do it without butter. Yes our recipe doesn’t include even a teaspoon of butter, but if you like, you can add it according to your taste.
Our butter chicken cooked in a crockpot is a healthy dish. We have used some basic spices that do not overpower the other ingredients. You can get a hint of ginger when you taste it, but it is really mild. The purpose of adding whole wheat flour is to make the gravy thicker. You can add a little bit more if you want a thicker consistency. When finished, this dish is truly delicious. It is creamy, thick, rick and has just the right amount of sweetness to it.
It is not as spicy as the Indian version. We have limited the amount of spices used in this recipe to suit those who are not a huge fan of spicy food. You will love it and your kids will love it too. But you will not know how good it is until you have cooked it. So why not get all the ingredients ready and make this delicious and yummy butter chicken at home tonight.
- 3 lbs skinless and bones chicken breasts, cut into 2 inch pieces
- 6 oz tomato paste
- 2 onions, minced
- 4 cloves garlic, crushed
- ½ peeled and minced ginger root
- 1 tsp curry powder
- 2 tsp garam masala
- 1/3 tsp salt
- ½ tsp chilli powder
- ½ tsp black pepper
- 14 oz light coconut milk
- ¼ cup chopped cilantro
- ¼ cup whole wheat flour
- Cooking spray
- Heat a skillet or a multicooker and spray with cooking spray. When slightly hot, add ginger, garlic and onion and stir for 30 seconds. Then add chilli powder, curry powder, garam masala, tomato paste, coconut milk, salt, pepper and flour and whisk together. Allow the mixture to cook until it has thickened.
- Transfer the sauce to a crockpot and add chicken. Mix together until combined and cover with a lid. Cook for at least 3 hours on medium heat or 5 hours on low heat.
- Garnish with cilantro and serve with rice.