It may not be the spiciest Indian food, but I do love butter chicken! 😋

This version starts off on the stovetop and finishes in the slow cooker, so you can easily time it for your mealtime.

Ingredients

4 large chicken breasts, diced
1 cup crushed tomates
1/2 cup coconut milk
1/2 cup plain full fat Greek yogurt
1/2 small onion, minced
2 Tbsp butter
2 Tbsp almond flour
1 Tbsp ginger, minced
1 Tbsp coconut oil
2 garlic cloves, minced
Optional, to garnish: fresh cilantro

Spice mix
1 Tbsp curry powder
1 Tbsp garam masala
2 tsp chili powder
2 tsp paprika
1/2 tsp turmeric powder
Salt and pepper, to taste

Yields: 8 servings
Per serving*:
Calories: 214
Net carbs: 4
Protein (grams): 23
Fat (grams): 11

Prep time: 10 min
Cook time: 6 hrs 10 min
Total time: 6 hrs 20 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a medium skillet, melt the coconut oil over medium-high heat.

Add the onion, garlic and ginger, and sautee for 1-2 min.

Add the spice mix and allow to toast 1 min.

Add the butter, allowing to melt while stirring.

Add the crushed tomatoes and heat through, about 5 min, stirring often.

Transfer the spiced tomato mixture from the skillet to the slow cooker.

Add the diced chicken, coconut milk and almond flour, and stir well.

Close the slow cooker, set to low and allow to cook for 6 hrs.

Once the butter chicken is done cooking, open the slow cooker and stir in the Greek yogurt.

Serve the butter chicken with the side of your choice. Optionally, garnish with some fresh cilantro.

This butter chicken is amazing with cauliflower or konjac rice, keto naan, or a side of kachumber (see our Kachumber Recipe).