Slow Cooker Butter Chicken – This paleo butter chicken recipe is so easy and delicious, it’s become one of the all-time most popular recipes on this site! You’ll want to slurp the sauce with a spoon. (Gluten-Free, Dairy-Free, Paleo, Whole30)
Photos + post updated January 2021. Original post published October 2014.
Since they’re related to (and living with) a food blogger, my family is constantly eating a stream of new recipes. Some are winners that make it to the site, others are misses that send me back to the drawing board. Since we try to cut down on as much waste as possible, we eat almost everything I make for the blog. (Even most of the failures. Some failures just aren’t edible.) So it’s not super often that we repeat meals.
But some recipes are so good, they make it into the regular rotation and never leave. This Slow Cooker Paleo Butter chicken is one of those recipes. I first made this wayyy back in 2014 (when Milo was just 1!), and we’ve been making it on a regular basis ever since.
In the years since I first published this Slow Cooker Butter Chicken recipe, it’s become one of the most popular recipes on my site, has been featured around the internet, and was even been published in a magazine. I GET IT! It’s easy, it’s crazy delicious, and I wouldn’t be surprised if you licked your plate clean (been there!).
The sauce is velvety smooth (even without the traditional butter!), and it’s got a gorgeous flavor you’ll dream about after. Here’s what you need to get started…
HERE’S WHAT GOES INTO OUR SLOW COOKER BUTTER CHICKEN RECIPE:
CHICKEN BREAST OR CHICKEN THIGHS. You can make our paleo butter chicken with either boneless, skinless chicken breast or chicken thighs. Chicken breast is my go-to, though thighs can be less expensive and can stay even more moist (even with the longer cooking time).
ONION + GARLIC + GINGER. This trio of aromatics adds TONS of flavor to our butter chicken sauce and sets the stage for all the layers of flavor we’ll build in. I love using frozen garlic + frozen ginger. The flavor is identical to fresh and there aren’t any additives! Next up, we have…
WARM SPICES + SEASONINGS. The next layer of flavor comes from warm spices like cumin, cardamom, and coriander, along with some salt and a little cayenne (or not! It’s up to you!). The flavor and aroma is mouthwatering, and the cayenne gives *juuust* a little heat without making this super spicy. (Prefer it spicy? Add more!)
TOMATO PASTE + CANNED COCONUT MILK. Tomato paste makes this sauce velvety smooth and stirs into the coconut milk like a dream. I beg, plead, and implore you to use full-fat coconut milk for this paleo butter chicken recipe! It gives the sauce such delicious texture (especially since we’re not using butter), and helps carry the flavors. You can even use coconut cream if you like, but I don’t recommend light coconut milk or refrigerated coconut milk for this recipe.
A FEW FRESH FINISHES. Lastly, you’ll brighten up the dish by adding a squeeze of fresh lime juice and some fresh cilantro. It makes it look gorgeous and keeps the chicken cozy without feeling heavy.
WHAT TO SERVE WITH PALEO BUTTER CHICKEN:
RICE OR CAULIFLOWER RICE. I looove having something to soak up all that lovely sauce from the paleo butter chicken. Depending on your dietary needs, you can serve this with cauliflower rice or white rice. I love it either way! (Note: for Whole30 be sure you use cauliflower rice.)
GREEN VEGGIES. Green veggies are a natural side dish pairing with our Slow Cooker Butter Chicken and we’ve made all kinds over the years. Simply cooked broccoli (steamed or roasted), some green beans, asparagus, zucchini… it’s all good! Pick your favorite and go to town!
THAI CUCUMBER SALAD. We’re blurring lines cuisine-wise here, but one of my recent faves is to serve my Slow Cooker Paleo Butter Chicken with my Thai Cucumber Salad. The cool, crisp, refreshing flavors of the salad are a delightful pairing with the warm, creamy, rich sauce of the butter chicken.
FRESH PINEAPPLE OR MANGO. Or, you can cool off your mouth with some cold fruit. Pineapple and mango are lovely, though you can certainly use whatever is in season or looks good at the market!
FAQ + TIPS & TRICKS FOR THE BEST SLOW COOKER BUTTER CHICKEN:
CAN I JUST “DUMP-AND-GO”? Yes. If you are short on time, you can absolutely pour all the sauce ingredients into the crock of your slow cooker, give it a whisk to smooth it out, then add the chicken. I prefer starting the sauce on the stovetop as shown because the onions are more meltingly tender and the sauce is less likely to have any lumps, but LOTS (hundreds) of readers have successfully made this paleo butter chicken as dump-and-go recipe. You do you!
NEED A SLOW COOKER? If you’re in the market, we have two that we love. (#foodblogger). First up is this one. It’s programmable, and will automatically switch the heat to the WARM setting when it’s done. You can even use the included programmable thermometer so that the heat switches to warm as soon as it’s reached the right internal temperature (which means NEVER overcooking your meat). It also comes with a lid clip to keep the lid in place (which means no sloshing if you’re carting it to a friend’s house or potluck). Our other fave is this one (our exact color isn’t sold anymore, but it’s a similar model). It’s inexpensive, easy to use, and looks cute, too!
IS BUTTER CHICKEN SPICY? It can be, but isn’t always. You can control the heat here by adding more or less cayenne pepper. The amount I suggest starting with (1/4 tsp.) will add some warmth and mild heat, but I wouldn’t say it’s super spicy.
FYI: SOME SLOW COOKERS RUN HOT! I’ve had a few readers in the last few years (just 2-3) tell me their sauce burned a bit toward the end of the cook time. If you’re nervous, I suggest keeping an eye on it toward the end or try using the LOW setting instead of the HIGH setting.
LOOKING FOR MORE HEALTHY SLOW COOKER RECIPES? You might also like…
- Slow Cooker Sweet Potato Chili (Paleo + Whole30)
- Slow Cooker Chicken Curry (Paleo + Whole30)
- Slow Cooker Thai Chicken and Butternut Squash Soup
- Slow Cooker Paleo Beef Stew (Paleo + Whole30)
- Slow Cooker Chicken Tikka Masala (Paleo + Whole30)
- Slow Cooker Pumpkin Taco Soup (Paleo + Whole30)
SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR MAKING BUTTER CHICKEN:
Slow Cooker Butter Chicken (GF, DF, Paleo, Whole 30)
- Prep Time: 15 Minutes
- Cook Time: 3-4 hours
- Total Time: 3.5 hours
- Yield: 4-6 servings 1x
Description
Slow Cooker Butter Chicken – This paleo butter chicken is so easy and delicious! It’s become one of the all-time most popular recipes on this site–you’ll want to slurp the sauce with a spoon! (Gluten Free, Paleo, Whole30)
Ingredients
- 1 lb. boneless, skinless chicken breast (or chicken thighs)
- 1 medium onion, diced
- 2 tsp coconut oil
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cardamom
- 1/2 tsp salt
- 1/4–1/2 tsp cayenne pepper (optional)
- 1 (14oz) can coconut milk (full fat, please)
- 1 (6oz) can tomato paste
- juice of 1/2 lime (about 1 Tbsp.)
- 1/4 cup cilantro, or to taste
Instructions
- In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
- Add chicken to the slow cooker. Pour sauce over everything.
- Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
- Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable, rice, or naan.
Notes
“DUMP & GO” DIRECTIONS: If you are short on time, you can pour all the sauce ingredients into the crock of your slow cooker, give it a whisk, then add the chicken and set it to cook.
- Category: Main Dish, Chicken
- Method: Slow Cooker
- Cuisine: Indian, Indian-American
Keywords: butter chicken, slow cooker butter chicken, paleo butter chicken, whole30 butter chicken, crock pot butter chicken
Hi Emily- This looks delicious! Going to give it a try this weekend 🙂 Question about your slow cooker -I’m in the market for a new one. Is yours programmable? I work 9 hour days and most recipes for slow cookers call for 6 hours of cook time. It’s a pain to run home mid morning to turn on the slow cooker. I know some have the option to set the time to being cooking and was wondering if this one has that feature? Thanks!
This one is GREAT! I’m actually so in love with it I’m doing a giveaway later this month. It’s programmable, which I love, and you can set it to delay the cook time, or to switch from your cooking temperature to warming when it’s finished. It even has a probe thermometer you can use to switch to “warm” when your meat reaches the right temperature. I love it, and I’d highly recommend it.
Thanks! Hope you’re having a good week : )
Can I replace the coconut milk with flax milk? My son is allergic to nuts. Thx
Lindsay – You probably can! Since flax milk is so much thinner, it will just be slightly thinner and less creamy at the end of the cook time. You can try to add less milk to compensate for this, but you’ll want to be sure not to overcook it, since with less liquid it’d be more likely to scorch. Hope you guys love it!
*begin
This is going on my next menu. I am so glad you introduced me to cardamom. It is now my favorite, and I want perfume that smells like chai spice.
Maybe we could add this to our menu plan while you are here… 🙂 Yes, Please!
I made this and it is AMAZING!!! Even my non-paleo, grain addicted boyfriend said it was the best butter chicken he has ever had!
Hoping for many more easy recipes like this 🙂
Thank you
I’m so glad you liked it! We can’t get enough!
I’m not on a paleo diet either, but this is my favorite new recipe for the slow cooker. BTW a Crockpot trick I learned from a friend who cooks a lot: just drop in a whole bulb of garlic (only the papery outer layer needs to be removed) and it will release its flavor without chopping or mincing.
I’ll have to try that! It sounds genius!
Made this tonight and it really is delicious! Warm and yummy spices but not too spicy for my toddlers. Couldn’t be easier and love the healthier variation of a classic that is normally filled with butter and cream. Thanks!!
★★★★★
I’m SO glad you and your family enjoyed it!
I’m looking forward to eating this with my family tonight. It’s smelling so good! I added a little garam masala as I had some in my spice drawer. Great recipe, thanks!
Yum! We’re making it tomorrow night! It’s one of our very favorites. We make it over and over!
This recipe was absolutely amazing, and so easy to make! It’s one of my go to chicken recipes 🙂
I’m so glad you liked it Marisa! We just made it again last week and it’s ALWAYS a favorite. I love it!
A lot of recipes call for adding coconut milk at end, heating before serving. Do you find that coconut milk cooks out in slowcooker at all? Can’t wait to try this recipe out!
I haven’t noticed any loss in flavor or texture by adding it at the beginning. Hope you love it!
Thank you for a GF/DF Butter Chicken. One of my favourite dishes but with a dairy/gluten intolerant child, it’s been off the menu. As for the slow cooker, I have the same one. It’s fantastic. I don’t have to be on a 4 or 8 hour schedule! It’s easy to use and easy to clean.
It’s just the best, isn’t it!?
Would this work if I double it? I have a 6 or 7 quart slow cooker. Thanks.
Jen – absolutely! I love doubling it.
When you double it, do you double everything? Or just the chicken? Thanks!
I double everything because I LOVE the sauce!
Made this today and it was delicious! This was a hit with my partner and 1.5 year old toddler, it was fully of tasty flavours but not too spicy for my daughter (I added 1/4 tsp cayenne pepper). It was really easy to make and being dairy and gluten intolerant, I am grateful for this version of the recipe. Thank you!
★★★★★
Oh, I’m so glad you liked it! It’s one of my favorite meals of all time!
Thought I was ready to try this but forgot the tomato paste! Looks yummy…how do Ienter to win the slow cooker?
Donna – The slow cooker giveaway was last year. I’m so sorry!
My sauce fell apart badly in the crockpot. Some parts burnt, some parts thin with juice and others with skin. I wonder if anyone’s had that problem? I was thinking next time I might reserve 1/2-2/3 and pour it over when done.
Oh dear! I wonder if it cooked a little too long? Some slow cookers run hot and perhaps it scorched your sauce? In my experience, if I leave it too long, I can usually sort it out by adding 1/4c water and stirring everything back together.
Is precooking the sauce totally necessary or could this easily be changed into a dump and go recipe?
Courtney – I prefer the texture of the onions when you precook the sauce and find that the spices mix together best when I whisk them into the tomato paste and coconut milk mixture. I’m sure you could dump and go, though you might want to at least whisk up the sauce ingredients first so you don’t have chunks of tomato paste or spices that scorch.
I’ve made the recipe both ways, as written and a “dump and go “. Both turn out well, but the original is a little more tasty I’m my opinion.
I agree! It’s my favorite way, too.
I did the dump-and-go method and it was delicious.
Oh good! I’m glad to hear that!
so glad to come across this recipe! i was wondering if garam masala could sub for the corainder, cumin and cardamom? thanks!
Jessica – I’m sure you could, though your flavor will not be exactly the same. I’d love to know how it goes if you try it!
I made this tonight. I am usually so skeptical of chicken in the crock pot. It gets dry and stringy. This one is fabulous! Thanks for sharing. I plan to make it again. And now that the cooker weather is coming, I will make your pumpkin taco soup again. Yum!!
Oh, I’m so glad to hear it! It’s just one of my all time favorite meals. Glad you enjoyed it too!
I’d seen recipes for butter chicken a few times and passed them over ’cause my boyfriend can’t handle dairy. When I saw yours, I finally broke down and took a peek to figure out what butter chicken even was. Lo and behold, it had no dairy! So I held on to the recipe. I made it on Sunday (great debacles did not stand in my way) for my Dungeons & Dragons group, served with brown rice, naan, and fresh steamed green beans (which I totally butchered, lol). It was a total hit! Other than the fact there was waaay too much lime. I guess my plan to find the biggest, heaviest one I could didn’t work out too well. lol The naan helped cut the limeyness of the thing. My boyfriend looooved the chicken. I’d been worried about that part. I’d never cooked whole pieces of meat in the slow cooker before, and I expected a huge mess in having to pull them out and shred/cut them. But, when I stabbed the chicken to pull it out, it just fell apart. All I had to do was stir the whole thing to shred the chicken! It was aaawesome. So I plan to make this again at some point, with a smaller lime and better planning, and I expect it to be amazing. The flavor, aside from the lime, was very mild (the boyfriend requested more heat in the next batch) and pleasant. Thanks so much for the recipe! And for making it dairy-free. 🙂
★★★★★
I’m so glad you liked it! I actually just did the same thing with a huge lime in a curry I made yesterday! 🙂 Here’s to lots of yummy batches of Butter Chicken in the future!
Made this again yesterday–with a smaller lime. It was waaaay better, but my boyfriend and I are pretty much on the same page that maybe lime isn’t our thing… Regardless, leftovers for dinner tonight! Can hardly wait (mainly due to being so bored… lol). Do you think this could work with lemon? We are total lemon freaks.
I’m sure it would work with lemon, or you could skip it and add a shot of something spicy, like sriracha or chile oil in it’s place. Glad you’re still liking it!
Ooh, those are some great-sounding options. Even with the 1/2 tsp of cayenne, it didn’t seem all that spicy (it’s also kinda old cayenne, so I’m sure that didn’t help…). Thanks for the suggestions! 🙂
simple and absolutely delicious!!
★★★★★
I just made this but part way through I put in a cubed medium butternut squash (I can’t help myself- I vegetable-ize everything). It turned into total mush by the end but made for a thick, velvety texture, plus added squash-y nutritious goodness. I highly recommend, a real keeper. Thanks for such a great recipe!
This looks so good! I was wondering though if you think I could get away with using ginger seasoning instead of fresh ginger?
I always recommend fresh over dried for ginger in savory recipes, but a few readers have made it with powdered ginger (1/2-1 tsp) and have said they liked it! Best of luck!
I was curious if you think this recipe could be used for freezer cooking? What I’m thinking is freezing it with raw chicken and the sauce then cooking it frozen on cooking day for about 10 hours.
I’ve had a few friends do this, though I haven’t done it myself. I do recommend you do sauté the onions and mix the sauce up as directed before freezing it so that the sauce has the best blend and texture. If you give it a try, I’d love to know how it goes for you!
Awesome thanks!
Made this last night for my Non-Paleo eating family. It was a hit!
Many thanks for sharing!
★★★★★
I’m so glad!
Hey Emily! I wanted to let you know how the freezing turned out. It turned out great! I did the sauce as you suggested and froze the chicken inside the sauce in a freezer bag. I put it in the crock all day and when I got home the house smelled wonderful. My husband and I devoured it over some steamed cauliflower. It is going in the permanent rotation! Thank you!
YAY! What wonderful news! I’m so glad you came back to tell me.
This is totally whole30 compliant right?? I am on day 2 and can’t wait to make this tonight, it looks fantastic!
YES! It’s my FAVORITE Whole30 meal. I love it with broccoli, green beans, or cauliflower rice.
Wanted to let you know I tried it, it was amazing!! And also it was sooooooo good over cauliflower rice! Thanks for the recipe! I will for sure be trying some of your other whole30 ones!
I’m SO glad you enjoyed it! BEST of luck on the rest of your Whole30!
Sooo good! All I could find was whole cardamum, so I had to use the ol’ mortar and pestle, but it was totally worth it! It goes great with zucchini noodles too 🙂
Way to go with the mortar and pestle!
What is the nutrition info? Looks delicious.
★★★★★
Natasha,
I don’t calculate the nutrition information for my recipes, but you can import the recipe to lots of online calculators. I like the MyFitnessPal website and app best. Best of luck!
I am a huge fan of Indian food. So much flavour! I love it and the more I eat it the more I crave it. Totally normal, right? 🙂 We have a fabulous Indian food restaurant that we go to as a treat whenever anyone in our family has a birthday. Lucky for us my husband celebrated a birthday this month! Mmmm. My previous attempts at making butter chicken have yielded a disappointing result. I loaded up my crock pot yesterday and cooked on low. The chicken was so tender it literally fell apart as I was taking it out of the pot! I added a drizzle of Frank’s Bollywood Sauce on mine as I do love my Frank’s Bollywood. This recipe was hailed a “do-over” by the whole family and made great leftovers today. Thanks so much for sharing what has become another family favourite!
Oh, I’m SO GLAD you all liked it! Thank you for such a kind note!
I’ve never tried Frank’s Bollywood Sauce… Now, I have to track it down!
I’m excited to try this recipe but will have to use tomato sauce rather than paste because of my food restrictions. Any recommendations?
I’d love to help! Can you tell me more about your food restrictions? That might help me know how best to help you.
Tomato sauce and tomato paste are nearly the same thing as far as the ingredients are concerned. Tomato paste is simply concentrated tomato sauce. Both should only contain tomatoes, water, and possibly salt.
If you need to use tomato sauce instead of tomato paste, your sauce will be thinner since you’re essentially adding extra liquid to the recipe. I’m not sure how to recommend you counter-act that other than by adding less tomato sauce?
Thinner sauce is no big deal, I was just worried there would be a less tomatoey flavor and I would end up with coconut soup! I’m trying to keep the fodmap content low, and I understand tomato sauce is a better choice for that than paste because it’s less concentrated. I’ll let you know how it turns out!
Gotcha! Please let me know how it turns out!
My favourite part of this recipe: “1 (14oz) can coconut milk (full fat, please)” – haha.
I just put this recipe into the slow cooker, can’t wait for it to be ready! Great Paleo twist on a traditional Indian classic. Love your work!
★★★★★
Thank you Sarah! The full fat stuff just gives it SUCH a good texture!
Made this last night and my hubby and 2 girls (6 and 2) gobbled it up! I actually made a double serving since we like leftovers for lunch and followed the recipe almost to a T. However, I did not have cardamom in the house so I used a 1/4:1 ratio cinnamon as a substitute. Since a double serving calls for 2 tsp cardamom, I used a 1/2 tsp cinnamon and it went perfectly with the dish. I also added a 1/2 tsp garam masala since we like a little bit of heat and added an additional dash of salt to our liking. The recipe is definitely a keeper!
My family and I LOVED this dish. But both my husband and I felt that it was too rich, ie. our stomach were very upset after (like a lead weight). I’m on the Whole30 — any suggestions on how to lighten it up? Do you think it would have been the tomato paste or the coconut milk? We typically don’t have problems with either, so I’m thinking it’s the combination…
★★★★
Pam – I’m so glad you loved the dish and SO SORRY that it felt too heavy afterward! You could try using light coconut milk (which is lower in fat and will result in a thinner, less heavy sauce), or decrease the amount of tomato paste for next time.
Also curious – What else did you eat with the meal besides the butter chicken? Sometimes those kind of combinations get me too! Best of luck in the rest of your Whole30!
I had steamed cauliflower! and my husband had rice and cauliflower. hmm. curious. Maybe it was the quality of the coconut milk – I used goya brand. Though honestly, I bothered me even worse the next day when I had a little with a fried egg for breakfast….well, planning to triple and make again for my book group, because it was SO good. I added a little gram masala at the end to give it a little more flavor. The spices seem to fade after the cook a bit.
That is so strange! I’m so sorry you had that reaction. I hope it doesn’t give you the same trouble next time with your book group!
Perhaps I missed it, but do you put the chicken in frozen or thawed? Don’t know if it really makes a difference, but trying it out and want to make sure. Thanks!!
Leslie – No problem! I always put it in thawed. I know many friends and readers have put it in frozen. They just add an extra hour or two to the cook time and haven’t had a problem. Best of luck and happy cooking!
Is there a nutrition label anywhere for his recipe?
Kris – There’s not, I’m sorry. My current blogging budget doesn’t include nutrition software, but I like using the free calculator at MyFitnessPal (either the website or the app). You can import recipes from the web or add them manually and they do all the work for you!
I’m wondering how this might taste over spaghetti squash. Off to gather up the ingredients.
Fantastic recipie! Thanks!
★★★★★
Made this for dinner last night. Absolutely fantastic! I cook for a living (personal chef and catering co. owner) and am always looking for new dishes that combine a more healthful profile with a delicious end result (much more difficult than it sounds). In reading the recipe, I was concerned about the amount of Tomato Paste (a full 6-oz. can), but it worked out beautifully and helped thicken the sauce. I doubled the amount of Cayenne, halved the amount of Lime Juice and made it on the stove instead of the slow cooker. For my Paleo clients, I’ll serve over Cauliflower Rice, but my hubby and I ate it over Basmati last night and quickly deemed it one of our new favorites. Well done & thank you!
★★★★★
Nancie – THANK YOU! I’m so glad you enjoyed it and found a way to make it work for you and your clients!
OBSESSED is the word to capture how I feel about this recipe. I love the short list of ingredients that are all chalked full of flavor! I’ve been thinking of this and craving it nonstop since I made it last.
Rather than make it again and again, I am saving it to be part of one of my “regulars” in the food routine! I have scanned through your blog for more recipes and have to admit that your blog is the first that I have subscribed to and absolutely adore. Thanks for sharing your warmth and heartfelt stories along with incredible recipes. You have a true new fan!
★★★★★
You MADE MY DAY! Thank you for this thoughtful, sweet comment.
Agree that this is a delicious recipe – one little problem for me was that after about 1-1/2 hours in the slow cooker (set on “high” – I didn’t have time for the “low” setting), the sauce began to burn around the edges. I was worried about it getting worse as the cooking progressed, and I had to leave the house for a bit, so I added a cup of chicken broth. The sauce is thinner, but still tastes amazing. It didn’t lose any of the punch of those wonderful spices. Just wanted to share this variation in case anyone else has this issue (my slow cooker may run a little “hotter” than some others). Thanks for a great recipe – with a house of gluten and dairy intolerance, I love this addition to our repertoire of “standards.”
★★★★★
Robin – Thank you so much for your tip! I’m sure there are others who have this issue (slow cookers do run at different temperatures), and that’s a fabulous suggestion. Thanks so much!
Can I omit the tomato paste or substitute it? I can’t tolerate tomatoes but really want to make this.
Bonnie – Oh, I’m sorry! I haven’t substituted the tomato paste before for this recipe. It’s fairly essential for the flavor, but you could possibly try substituting pumpkin puree, as I used in this recipe.
This recipe is amazing! I just keep making it so we always have some in the fridge to heat up for lunch! My 3 and 5 year old love it too (although, I leave out the cayenne so it’s not so spicy). They also love your lettuce wraps and they are pretty much on a weekly rotation around our house. Thank you for providing so many wonderful gluten-free/dairy-free recipes. I have been GFDF for a few months now and I love that your recipes work for my dietary needs, but are also enjoyed by everyone without dietary restrictions! Your blog alone has made my new endeavor possible.
★★★★★
Tracie – You made my day! What a happy, sweet comment. I’m so glad that your family is enjoying the recipes! My goal is always that they’re delicious enough for people with dietary restrictions and those without. I’m glad that’s working for you! Here’s to many more happy dinners to come!
I am SO glad I found this recipe! I’ve made it 3 nights in a row. It’s so easy to make and delicious, I can’t get enough of it. Bonus points as my other half loves it too. Thank you!!
★★★★★
What a nice comment for a Monday! THANK YOU! I’m so glad you enjoyed it. It’s one of my all-time favorites!
To make it vegetarian, would you recommend substituting the chicken for chickpeas? If so, how much and is there any other change you would make to the recipe if switching to chickpeas?
★★★★★
Lea – Yes! You can sub chickpeas and use the same sauce. Just make the sauce as directed, then stir in 1-2 cans of cooked chickpeas (depending on how saucy you like things). You won’t need to put it in the slow cooker, since cooking the sauce will get everything tender and well blended. Just stir in the chickpeas and you’re good to go!
OMG, this is SO delicious! Thanks so much for this recipe. It’s a new family favorite!
★★★★★
I’m so glad you enjoyed it Jennifer!
This sounds delicious! Have you ever tried to make it on the stove in a Dutch oven rather in a crock pot? (I don’t own one.) Do you think there would need to be any substitutions made if cooked on the stovetop?
Amanda – You could totally make it on the stovetop! You’d follow the same directions, prepping the sauce first, then adding the chicken. You’d simmer on low, till tender. Or, you could bake it at 300 degrees (with the lid on) for 2-3 hours. Hope that helps!
Currently making this for the second time for tonight’s dinner. I make it on the stove top and double the sauce (because it’s SO good) since I tend to wait too late to decide what’s for dinner and then the slow cooker would have us eating at 8pm :/
In any case – we love Indian and LOVE this recipe. As newbies to Whole30/ Paleo, thank you for the recipe! It’s now on regular rotation in our house.
★★★★★
I’m SO glad to hear you’re enjoying it!!!
Hey I’ve loved so many of your recipes and I help with content for a newsletter for runners. Could I put a link to your site and use a image of one of you recipes. You’re my go to for healthy and tasty so I’d love to spread the word while also giving you the credit and hopefully new taste testers!! Let me know-
Thanks for all your delish dishes
Maren – You are welcome to feature a photo and link to my blog for recipes any time, just please don’t publish my recipes within the content of your blog. Thanks for thinking of me!
I just made this for the first time. The sauce smelled amazing while it was cooking but, by time I took it from the crockpot, the aroma was gone and the taste was bland. Do you think I cooked it too long?
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Jason – Oh, I’m sorry! It could perhaps be that it simmered too long, but it sounds like you might like yours with a bit more punch for next time. You might try adding 1.5 the amount of spices for next time, or if it’s heat you’re after, you can up the amount of cayenne or give it a splash of sriracha. I hope that helps!
Would using chicken thighs impact the amount of cooking time? It sounds like a good recipe and I’m excited to try it. Thanks!
Nicole – Nope! I’ve made it using chicken thighs with these same directions without a problem. 🙂
Oh good! I’m using chicken thighs too. ?
Hi!! I love making Indian food so I can’t wait to try this in the crock pot!!! Question: I have a little container of Garam masala that I made up. Can I use that and just measure out the same amount?
I’m sure it would be delicious with your garam masala mix!
I tried this recipe for the first time the other night, because I have a butter-chicken-loving boyfriend who lives with me, a love for Indian food, and an interest in trying to avoid gluten and dairy for the general dietary/digestive health of us both. We loved it!
I have homemade garam masala around most of the time and wanted to use it in this recipe for its depth of flavor. Here is what I did, which worked extremely well (note that I had doubled the recipe, so you’ll want to do half if you are making a single batch):
4T garam masala
4t curry powder
4t curry Paste
2t cayenne pepper
1/2t salt
2t turmeric
Cheers!
Ooh! Thank you for sharing Tiffany!
Hello! I was making a meal plan last week and wanted to try butter chicken, and found your recipe! I just made it tonight in our slow cooker and it was AMAZING. There’s barely enough left for lunch tomorrow and I just have me and my husband! I used about double the amount of frozen chicken breast, and since the ones I use are frozen with an ice glaze, I doubled the spices but not the coconut milk or tomato paste, since I knew the chicken would give of liquid too. I used coconut cream (because that’s all I had oops) and I couldn’t find cardamom at the store, so I followed a suggestion online and did equal parts cinnamon and nutmeg. Stirred everything together, spread it over the chicken and let it cook. While I was waiting for the rice to cook I stirred the chicken to break it up and added some frozen peas (because that’s how I roll lol). It was SO tasty. I ate a huge plate and so did husband. We’ll definitely be making this again! I want to get some cardamom so I can try it the proper way! LOL
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Sam – I’m so glad to hear you enjoyed it so much! We gobble it right up every time I make it! I hope you love it even more when you get a chance to try the cardamom. Happy weekend!
I want to make this recipe for a pot luck this Sunday. I have a slow cooker, but may not have the the time to use it for this recipe. Is it possible to make a stove top version of this?
Andrea – Sure! You can make it in a large pot or Dutch oven. Follow the beginning instructions (sautéing the onion, adding the spices, tomato paste, coconut milk, etc. Add the chicken, and bring to a simmer. Reduce heat to a low simmer and simmer until chicken is tender. Shred with a fork and that’s it!
Thank you! I actually decided to make it tonight (Friday) before I went out for the evening. I wasn’t going to be home tomorrow to be able to start the slow cooker and be able to turn it off in time. Figured if I made it tonight, it might be even better by the time I bring it to my pot luck on Sunday.
I just got home now at 11:30pm and O M G!!!! It turned out soooo awesome!! I have travelled to Nothern India twice and I would put this up there with one of the best butter chicken dishes I’ve ever had.
Glad to know I have the shorter stove top version of this dish too. So I can make it and not have to wait so long to eat it!! 🙂
I tripled the recipe this time since I’m feeding 12 people. Hope I will actually have some left by Sunday to share at the potluck. 😉
I’m going to serve this with
cauliflower rice since I’m follow the Keto way of eating.
This is definitely going into my regular line up of monthly meals! Thanks soooo much!!
Hi! I was thinking of dicing the chicken first so the flavors really penetrate. Do you think that would change the cooking time? Also, do you feel like if there is a long gap until eating (6-7 hrs) it’s better to just turn off the slow cooker or keep on warm. Wasn’t sure if it could dry out.
Shereene – You can absolutely dice the chicken. It may be done as much as an hour earlier if done this way. If you’ve got that long gap between the end of the cook time and serving time, I’d definitely turn off the slow cooker and store the chicken in the fridge till you’re ready to eat it, since chicken has a tendency to dry out. I hope that helps!
Have you found any good substitute for all the garlic you use? I have a garlic sensitivity but can consume onions.
Amanda – You could just leave it out. There are enough other delicious flavors going on that it’ll still be delicious! If you’re nervous, I’d just up the spices a tiny bit.
Thank you!
Hi! I was curious if anyone has done this in an instant pot?
Was wondering the same thing!
I don’t have an instant pot, but I tried to do a search to get an answer–I’m wondering if this post could help? If you scroll down a bit she’s got some tips for converting slow cooker times to instant pot times. If you do try it, I’d LOVE to know what worked for you so I could include those instructions in the future! Best of luck!
I’m going the Instant Pot route tonight. I’ve made this in the slow cooker (so, so good), but wasn’t organized enough today to get that going. It’s almost dinnertime, so Instant Pot, it is. I’m just going to follow the recipe – saute in the pot, everything else in, lid on, hit the poultry button, and hope for the best.
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How did this work out?
This looks amazing and I think my girls would go for it! Only problem is I don’t have a slow cooker (and have no room in my kitchen to put one). I DO have an Instant Pot though. I’m still a relative newbie with the Instant Pot. Do you think this recipe would work with this appliance? and if so, how would I need to modify cooking time/preparation? Thanks!
I used instant pot! perfection!
How long did you put in your Instant Pot? And did you do natural release or quick release? Thanks for the delicious recipe!
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I followed the link posted earlier about converting slow cooker recipes for the instant pot and used the suggested 15min manual high pressure setting with a quick release. Unfortunately, the chicken stuck to the bottom and was a tad burnt. The flavour was still amazing (a little too tomato-y but easily fixed with more salt 😊) and it shredded beautifully. Next time (oh yes, there will be a next time), I’ll reduce the cooking time and increase the spices and salt. I already can’t wait!!
I’m sorry to hear it was a little burned! I just got an instant pot for Christmas, so I’m hoping to work on IP directions to lots of my slow cooker favorites. Hopefully, I’ll have some great instructions soon!
Hi Emily, I’ve not used cardamom before and can only find it in pods. Is that what you use? Ir is it the seeds or ground?
Jaclyn – I use ground cardamom rather than the pods. You can actually grind your own (for a super fresh flavor!) or you can add garam masala instead if that’s easier for you. I hope that helps!
Delish. made ours in our instant pot. yum.
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Oh good! I’m so glad it turned out! How long did you cook it for?
Hi, I was wondering if ghee could be used in place of the coconut oil and/or coconut milk? I always thought “butter” chicken had butter in it, so I’m curious as to how this gets the “butter” sensation? Wouldn’t all the coconut (oil and milk) give it a coconut flavor? And if the coconut doesn’t make it taste too much like coconut, would I be able to use coconut cream instead of full-fat coconut milk? I’d think that would give it a creamier texture, right?
Also, I’m planning on making this in an Instant Pot pressure cooker – I’m thinking I can just throw everything in together & set it & forget it.
Thank you for your recipes!!
Rob- Great questions. Yes! Ghee works really well. A friend of mine who does a lot of Indian cooking told me that she’d heard that the “butter” part of butter chicken was about the sensation–rich, velvety, etc. I haven’t the slightest idea if that’s true, but ghee works wonderfully. Feel free to use it!
I haven’t found this dish to be coconut-y. The spice blend is really what I taste here, and the coconut milk provides more richness than coconut flavor. I LOVE using coconut cream. The sauce gets extra silky and delicious. Love it!
Thanks for the recipe! I’m doing whole 30 right. Le and this was delicious. Next time I make it though, I think I will leave out the lime. While still delicious, I think I preferred the sauce before the addition of the lime. IMHO 😊
Angela – I’m glad you liked it and glad you found a (non-lime) solution you’ll enjoy even more in the future! 🙂
This recipe is such a winner! My family loves it. I also sometimes make this using chickpeas (pre-cooked) instead of chicken and dump them in the slow cooker with the sauce. A delicious meat-free alternative!
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I’m so glad you love it! I’ve LOVED it with chickpeas when I’ve had it that way. It’s all about that sauce for me!
I made this last night and it was the best! I did add a teaspoon of sugar to cut the acid of the tomato paste and it was perfect Also, did not use the lime or the cilantro because I didn’t feel it needed it. I added cauliflower 3 hrs before it was done (cooked on low for 8 hrs) and they were perfect. I think I would make a double batch of this sauce since, once you shred the chicken, it tends to soak it up. I’ve been sharing this recipe with people because it is so good.
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Cissy – I’ll have to try you cauliflower trick next time. That sounds great!
We had butter chicken in an Indian restaurant the other day and liked it so much. So I cooked up your recipe for my family, they loved it even more. Thanks so much for sharing this great recipe.
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Oh my goodness! What a nice thing to say! I’m so glad you enjoyed it!!!
I made this for our family and all 7 people had seconds! I doubled it, used powdered ginger (that’s what I had), and 1/2 tsp of cayenne. I didn’t use cilantro because I got lazy and forgot to cut it ahead of time but did garnish with the lime juice. Just a little wedge squeezed over each serving. I un-paleod it and served it with basmati and naan. This will be on our menu monthly now! Thanks for the fantastic, healthy recipe! I can’t wait to browse your page and see what else I can find 🙂
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I’m SO glad you enjoyed it! I almost always make rice (it’s the only way my kids will touch it!) 🙂
I made a double batch of this in my Instant Pot pressure cooker tonight… I am by no means an expert on electric pressure cookers but i cooked it on Stew/Meat setting for 35 mins (whole breasts, shredded when done). I then added some fresh green beans & cooked on Manual Setting for 5 mins… next time i would add the green beans sooner or cook a bit longer (i like them a but crunchy but think in this curry it would have been better to cook them longer).
We microwaved a potato, cubed it & threw it on top of our bowl. Should have added the potato to cooking process but i forgot. Will prob add more veggies next time… mushrooms, sweet potato, etc or serve over riced cauliflower. Your suggestion of pureed pumpkin to another commentator intrigued me… id like to experiment with that in place of half of the tomato paste. I didn’t add the extra salt since the tomato paste has plenty. We didnt miss it.
Thank hou for the healthy recipe!
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Jill – That sounds delicious and makes me excited to get an Instant Pot!
This recipe is fabulous, and indeed the best butter chicken I have ever made. Thank you!
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So glad you enjoyed it Kordula!
This was made for the Instant Pot! Used the sauté function for onions and sauce. Put in frozen chicken breasts. Put it on “slow cooker” mode, on low, for 8 hours, overnight. And was all ready for me first thing in the morning to take with me for lunch! Thank you!
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YAAAAAY! I’m getting an Instant Pot for Christmas and can’t wait to try your tips! Thank you!!!
A+ meal! Thank you for this delicious recipe! My husband forgot the cilantro so I can only imagine how much better it will be next time. The chicken was just as good leftover too!
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I’m SO HAPPY to hear that you enjoyed it! Thank you so much for sharing!
I can’t wait to try this! I love butter chicken and literally read every last comment and response so I would repeat a question-lol I’m doing this on the stove top. Kicking of my whole 30 in January and want new recipes from my last whole 30. Thanks!!!
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Oh my goodness! That’s a LOT of comments to wade through! Thank you for being so thorough. I hope you absolutely LOVE it and I wish you the VERY BEST of luck on your Whole30!!!
Hi Emily! I’ve made this recipe several times and it’s wonderful! We have a friend who just had his gallbladder removed this past week and needs low fat stuff for a while. Have you ever tried it with light canned coconut milk? I just don’t want to sacrifice any flavor or the consistency!
Oh, that’s tough. I had mine out in high school. MANY people have made this with light coconut milk over the years with good results. My own personal taste is that I prefer the creaminess of the full-fat, but light coconut milk will work and won’t mess with the flavor much at all. It’ll just be slightly thinner. I hope that helps!
Thank you so much for getting back with me! I am tripling the recipe and alreadybhave two cans of full fat so I’ll get one more of light and call it good 🙂
Hi Emily!
I was planning on trying your recipe this weekend but I only have chicken legs on hand ( bone in of course). Do you think I should adjust the cooking time when using this cut?
Thanks!
Dellie – Great question. Honestly, it’ll be close enough, I don’t think you’ll need to adjust it. Hope you LOVE it!!!
Is it okay to use frozen chicken breasts straight in the crock pot? Or should they be thawed?
Amanda – For food safety, I try to always thaw mine. (Some slow cookers don’t heat evenly/quickly enough to keep them at a safe temperature if they go in frozen)
I made this tonight on the stovetop as I didn’t have time to put it in my slow cooker. Cubed the chicken breast and added it to the sauce. Made it exactly according to the recipe. Needed to add 1/2 tsp more freshly ground sea salt. Served over homemade cauliflower rice. This was DIVINE!!! My husband even ate it as is and said he would definitely like to have this again. Thank you for a wonderful recipe.
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Jeannie – I’m SO glad you enjoyed it! Way to go!!!
I’m currently cooking this right now in my crockpot!
I’ll update later how it comes out!
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Ooh! I hope you LOVE it as much as we do!!!
I want to make this tomorrow night but wondering if you knew how to convert this for an instant pot?! Far shot, but figured I’d check 🙂 Looks so good!
Jeni – I haven’t tried it in my Instant Pot yet, but another commenter gave these directions “I made a double batch of this in my Instant Pot pressure cooker tonight… I am by no means an expert on electric pressure cookers but i cooked it on Stew/Meat setting for 35 mins (whole breasts, shredded when done).” Another said she sauteed the onions for a few minutes, added the sauce ingredients and chicken and did 15 minutes on manual (but said her sauce scorched a bit).
If you give it a try, I’d LOVE to know how it works for you and what settings you used!
What size crock pot do you use? Our 6 quart side and we are waiting for someone to buy us one as a wedding gift. However we have a smaller, I think it’s a 3 quart one. Too small?
I use a 6 quart crock pot. I’m not sure that this would fit in a 3 quart one… you don’t want to fill them more than 3/4 full, so if it fits, I say go for it!
I was wondering where the 16 grams of sugar per serving is coming from? Going through all the ingredients in the recipe, even 16g of sugar doesn’t add up for the total batch. Am I missing something?
Gladys – That IS strange! I looked into it and somehow there was something off when I was calculating the nutrition facts. It was marked as 6 CANS of tomato paste instead of 6oz. (AGH!) I’ve corrected it and it should be much better now! Thanks for your help1
Made this with thighs exactly how the recipe states EXCEPT I forgot the dang cilantro and lime. I think i lost the 2nd page to my recipe. It is very good but I am new to PALEO and I am learning I do not like coconut oil. So I will try GHEE next time. This is a keeper. So easy and simple. My house smelt amazing. Mixed in a bag of frozen cauliflower rice.
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Oh, I’m so glad you enjoyed it. LOVE the idea of adding a bag of cauliflower rice! I’ll need to try that next time!
It turned out too tangy for my liking. I think I’ll cut the tomato paste down and add a heap of butter in there next time!
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Sarah – Too tangy. Hmmm… did you add the lime juice? Some folks prefer it without the lime juice. Otherwise, it sounds like you’ve got a great plan for next time!
I just realized I forgot the cilantro and lime reading the comments but it was still wonderful! I will have to try adding those items when we eat the leftovers. Thank you for a wonderful recipe! This one will go in our regular rotation.
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Holly – I’m so glad you liked it! It’s one of my FAVORITE dinners! We’re having it tomorrow! 🙂
I made this yesterday – butter chicken is one of my favorites and this recipe is spot-on. And it makes the house smell sooooo good!
Took a little shortcut by microwaving the onions, ginger, garlic, oil, spices, and tomato paste in a bowl for about 5 minutes (stir halfway) to get them all softened and fragrant and cut down on prep time.
Thanks for sharing this!
Nicky – I’m SO GLAD you loved it. And great tip for the shortcut! (Thank you!)
I love how you put other uses for the Cardamom spice, that is so helpful! I’m making this dish this week. Looks so yummy!
I’m so glad it was helpful. I LOVE cardamom!
My family loved this butter chicken. I have cooked it in the crockpot and also in my cast iron pot on low. I season the chicken with garlic salt and sauté, I think it gives it a better flavor. We like ispicy food so I always add more cayenne pepper.
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That sounds delicious! Thank you so much for sharing!
Question: can you double the recipe to serve more? Does cooking time change? Thanks!
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Amy – Yes! Feel free to double it. The cooking time shouldn’t need any adjustment 🙂
I cooked this on the stove, in my cast iron chicken fryer. I used 3lbs of boneless chicken thighs, cubed and browned, and doubled the sauce, simmering until the sauce thickened and the chicken was cooked through (~45 minutes). It was PERFECT! I froze meal-sized portions in vacuum-seal bags. These re-heat, in boiling water, in just a few minutes and with a few stirs, come out just a delicious as it was fresh from the pan. Thank you for a wonderful recipe!
Carol – Vacuum-seal bags is a GENIUS idea! Thanks so much for sharing!
We’ve tried other butter chicken recipes, but always circle back to this delicious recipe since finding it a few years ago. Thank you for continuing to share!
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Kathryn – I LOVE hearing this! Thank you so much for sharing this with me!
Havent tried yet, but I’m sure will be delicious as Ive tried other (beef stew) meals from here and has been great! Do you think throwing in frozen or fresh green beans or peas to cook along with the chicken would do well? Maybe run the risk of mushy vegetables? I guess worse case I can prep an easy veggie side dish when I arrive home from work, not ideal but doable.
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Vanessa – I think the veggies would probably overcook and be mushy (especially peas). Both cook quickly though, so you could possibly just toss the green beans into the sauce while you shred the chicken, then let it heat through till they’re done (which should only take 5-10 minutes).
This recipe is AMAZING!
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I’m so glad you enjoyed it! It’s one of my ALL TIME favorite dinners ever. SO GOOD!
I’ve been searching a very long time for an effortless chicken recipe to include in my meal prep line up and I’ve finally found it! Absolutely delicious and effortless. LOVE IT!
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Yaaaaay! That’s so great!!!
loved it.. dumb question, or maybe not.
can you double the amount of ingredients for the double the amount of food? you can with some recipes just wondering about this one.. thanks.
Not a dumb question! I haven’t doubled it myself, but other readers have with great results! I don’t think you need to adjust the cook time at all, either.
What would the timing be in an instant pot??
Lisa – I haven’t made it in an Instant Pot yet, I’m sorry. I’m not sure!
the recipe is no longer on your page 🙁 this it what it says instead of the recipe “[tasty-recipe id=”21999″]
oh noooooooo
Owen – I’m sorry! We’re working on it! It’s just been down for a few hours, but we’re furiously trying to get everything up and running!
Hi, I’m making this but don’t have coconut oil can I sub it for olive oil??
You can. The flavor won’t be *exactly* the same, but it’ll be close!
Made this today and oh man!!! So so so good!! Exceeded my expectations by a mile! I didn’t have corriander or cardamom so I put in some chili powder in their place because it just seemed like that would taste good. Yum yum yum!! Thanks for this devine recipe!
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Oh, I’m so glad to hear it! That’s wonderful!
I am just staring squeaky eating but want to try this recipe. 11.7 grams carb for one serving is half my daily allotment. Is there anything I can take out to lower the carbs?
Thanks
Patricia – I don’t think so… In this case, the carbs are coming from onion and tomato paste, which are both pretty key for flavor and texture. I’m not sure you could get away with reducing either and still getting the flavor and texture that are so key to this recipe. I’m sorry!
This was great! We used the instant pot, manual on high for 10 minutes, 5 minute natural release. I used skinless bone-in thighs and the chicken temp was 167 when finished. Great flavor!
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AWESOME!!! Thanks so much for sharing! 🙂
I made this last night and it was absolutely fantastic. However, I had two issues. One, the sauce did burn even I used the low setting on my slow cooker and didn’t go past 6 hours. Two, there wasn’t much liquid left. The chicken was still tender and shredded easily, but there was no sauce left to poor into the chicken. Do you recommend adding more tomato paste, coconut milk, or water? Or should I assume this is an issue with my slow cooker? I didn’t cook on the high setting precisely to avoid burning the sauce. Lastly, what’s the best way to make this spicier? More chili powder or maybe cayenne?
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AK – I’m so sorry you had trouble with the sauce burning. Slow cookers vary in temperature somewhat by brand and model, so there’s a chance your slow cooker cooks hotter than mine. I’m sorry you ran into trouble!
If you want more sauce, I’d probably add a little more coconut milk so the sauce doesn’t turn watery. And for heat, I’ve added cayenne with good results!
So yummy and perfect for the slow cooker!
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I’m so glad you loved it Halide! THANK YOU for taking the time to leave a review!!!
We’ve tried a free different butter chicken recipes and always come back to this one. Delish!
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Oh, that totally makes my day. THANK YOU!
Delicious! Had to sub curry powder for coriander because I was out. I ate it over cooked spinach, the rest of the family ate it over rice. Super easy and so good!
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Great substitution! I’m so glad you enjoyed it 🙂
If I make this in a Dutch oven on the stovetop by adding chicken thighs to the sauce and simmering, how long would you estimate it would need to cook?