Slow-cooked Butter Chicken : Low Carb Recipes : Edify

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Slow-cooked Butter Chicken

Low Carb Dinner Recipes and Ideas
Recipe by Michael
A traditional Indian butter chicken, easy to make and melt-in-your-mouth deliciousness. Rice is substituted with a cauliflower and broccoli mash which is a surprising hit. Serves 4.


Butter Chicken:
40g butter
2 tablespoons coconut oil
6-8 chicken thigh fillets
1 red onion
4 cloves garlic
2 teaspoons curry powder
1 tablespoon curry paste
1 teaspoon garam masala
140g tomato paste
400ml coconut milk
1 cup plain/greek yoghurt

Rice substitute:
20g butter
1 cauliflower head
2 broccoli heads
50mls thickened cream


Melt 40g butter and coconut oil in a frypan over medium heat. Dice the chicken and onion into 1-2cm chunks, add to frypan with garlic and cook for 5-10mins (don't let the chicken cook beyond a white colour). Add the curry powder, curry paste, garam masala and tomato paste, stir to a smooth consistency. Carefully transfer to a slow-cooker, stir in the coconut milk and yoghurt. Cover and cook on high for 4-6 hours or low for 6-8 hours. Alternatively leave in the pan and cook on the lowest setting for 4 hours.

Rice substitute:
Finely chop the cauliflower and broccoli, add to a pot and boil for approximately 15mins. When soft, strain the vegies. Turn the stove off but place the pot back on the heat and add 20g butter. Once the butter has melted return the vegies and cream, mash well.

Serve the mash on the bottom and spoon the butter chicken over the top.