Crockpot Butter Chicken

Serves 4



1 lb boneless skinless chicken breasts, cut into bite-sized pieces

½ onion, finely chopped

2 tablespoons butter

3 cloves garlic, minced

1 tablespoon ginger, grated

2 teaspoons curry powder

2 teaspoons thai red curry paste

2 tablespoons garam masala

1 teaspoon turmeric

½ teaspoon cayenne pepper

¼ teaspoon salt

1 (6 ounce) can tomato paste

1 (14 ounce) can regular coconut milk (not light)

½ cup greek yogurt

¼ cup half and half

cooked brown rice, for serving


  1. Combine the coconut milk, greek yogurt, and half and half in a bowl, whisking well to combine. Stir in tomato paste, garlic, ginger and all spices, mixing well.
  2. Spray the inside of crockpot with non-stick spray or olive oil. Place onions,chicken, and coconut milk-spice mixture in crockpot.
  3. Cover, and cook on high for 4 hours or low for 6-8 hours. (Your house will smell amazing!)
  4. Serve over rice.


Recipe Source: Easy and Healthier Crockpot Butter Chicken on  Recipe article written by Katie Taylor and originally featured in the December 2014 issue of Validity.



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