Slow Cooker Chicken Makhani (Light Butter Chicken)

So I know this is called Butter Chicken but this version doesn’t use much butter at all.  It might not be authentic but it is still REALLY good.  And if you put it together the night before, go ahead and use frozen chicken – it will thaw over night before you turn the slow cooker on.   I tend to go a little heavy on the spices, but that’s because I’ve found the slow cooker tends to dull flavors sometimes. But add what works for you – maybe use half the spice when you make it and then adjust accordingly at the end.  It’s always easier to add more than to remove it!  A great Indian slow cooker dish that can be thrown together pretty easily the night before and served over rice.  The boys love it and so do I.


5-6 boneless skinless chicken breasts
1 onion, sliced
6 garlic cloves, chopped
2 TBSP butter, cut into pieces
15 cardamom pods, tied up in cheese cloth (or alternatively, you can use 2 tsp of ground cardamon)
1 TBSP curry powder
1 TBSP garam masala
1 tsp ground ginger
1 can light coconut milk, well shaken
1 can (6 oz) tomato paste
1-2 cups frozen peas and/or cauliflower (if using cauliflower, I would defrost it for a minute in the microwave before adding at the end)
1 cup plain fat-free yogurt (or fat free sour cream)


  • Place chicken in slow cooker.
  • Top with onion, garlic, and all dried spices.
  • Add butter, tomato paste and coconut milk.
  • Cook on high for 4 hours or low for 8 hours.  Shred chicken with a fork when done cooking.
  • For last half hour of cooking (when I start the rice), add peas and cauliflower.  Adjust seasoning, if desired.
  • Just before serving, remove cheese cloth and discard.  Stir in the yogurt.  Serve over rice.

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