Can I use a jar of store-bought simmer sauce?

You can, but I don't recommend it for weight loss. Store-bought butter chicken sauces often list sugar as the second or third ingredient, and they use cheap vegetable oils. They can have double the calories of this homemade Slow Cooker Butter Chicken . Plus, dumping spices and tomato puree takes the same amount of effort as opening a jar!

Can I use coconut milk instead of yogurt?

Yes, absolutely. Full-fat coconut milk creates a very rich, dairy free butter chicken sauce. Just be aware that a cup of coconut milk has about 450 calories, whereas a cup of non-fat Greek yogurt has about 130. If macros are your priority, stick to the yogurt or a lite coconut milk.

How do I thicken the sauce?

Slow cookers don't allow evaporation, so sauces can sometimes be thin. If you want a thicker gravy for your crockpot chicken curry , mix 1 tablespoon of cornstarch with 1 tablespoon of water (a slurry) and stir it into the pot 30 minutes before serving. Let it cook on High for that final half-hour to thicken up.

Should I cook on High or Low?

For dairy-based curries (even though we add dairy at the end), Low is always best. It keeps the chicken tender without drying it out. High heat can sometimes boil the tomato sauce too aggressively, leading to a slightly acidic taste.

Yes! This is an excellent freezer meal. - Raw: Combine raw chicken, spices, and tomato sauce in a freezer bag. Freeze for up to 3 months. Thaw and dump in the crockpot. Add yogurt just before serving. - Cooked: Freeze individual portions in glass containers. The yogurt sauce may separate slightly when reheating, but a good stir usually brings it back together.

High Protein Slow Cooker Butter Chicken (Healthy Fakeout!)

Name: Slow Cooker Butter Chicken (Healthy)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Indian
Ingredients: 2 lbs (900g) Chicken Breast, diced; 1 can (14oz/400g) Tomato Passata (Puree); 1 Onion, diced; 3 cloves Garlic, minced; 1 tbsp Fresh Ginger, grated; 1 cup (225g) Greek Yogurt (or blended cottage cheese); 1 tbsp Garam Masala; 1 tsp Turmeric; 1 tsp Cumin; ½ tsp Chili Powder (Cayenne); Salt & Pepper; Fresh Cilantro, chopped

Description

A healthy, high-protein spin on the Indian classic. Creamy tomato curry sauce made without heavy cream.

Ingredients

Scale

2 lbs (900g) Chicken Breast, diced
1 can (14oz/400g) Tomato Passata (Puree)
1 Onion, diced
3 cloves Garlic, minced
1 tbsp Fresh Ginger, grated
1 cup (225g) Greek Yogurt (or blended cottage cheese)
1 tbsp Garam Masala
1 tsp Turmeric
1 tsp Cumin
½ tsp Chili Powder (Cayenne)
Salt & Pepper
Fresh Cilantro, chopped

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Instructions

Place diced chicken in slow cooker. Toss with garam masala, turmeric, cumin, chili powder, salt, and pepper.
Add onion, garlic, ginger, and tomato passata. Stir well.
Cook on LOW for 5-6 hours.
Temper the yogurt: Whisk ½ cup hot sauce into the cold yogurt, then pour back into the pot.
Stir well and serve with cilantro and rice.

Notes

Pro Tip: Use full-fat coconut milk for a dairy-free version.
Thickener: If sauce is too thin, add a cornstarch slurry in the last 30 mins.

Prep Time: 10 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Indian

Nutrition

Serving Size: 1.5 cups
Calories: 380 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 95 mg