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Crockpot Paleo Butter Chicken

This Paleo version of Butter Chicken pairs perfectly with a side of Indian Spiced Yogurt and Cauliflower Rice.

Course Main Course
Cuisine Indian
Keyword crockpot, Curry
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 people
Author Amber Gaines

Ingredients

For the Butter Chicken

  • 1 lb chicken thighs
  • 1 medium onion diced
  • 1 can coconut milk (13.5 oz) full fat
  • 1 can tomato past (6 oz)
  • 3 tbsp ghee (or grass fed butter)
  • 2 tsp minced garlic
  • 1 tbsp hot curry powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp tumeric
  • 1 tsp caynenne pepper (optional)
  • salt and pepper

For the Cauliflower rice

  • 1 bag frozen riced cauliflower
  • 1/4 cup frozen peas
  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • 1/2 tsp cayenne pepper (optional)

serve with side of Indian Spiced Yogurt

Instructions

For the Butter Chicken

  1. Add all ingredients for the Butter Chicken to the crockpot and cook on high for 6 hours. Shred the chicken and mix with sauce.

For the Cauliflower Rice

  1. Heat oil in a medium skillet. Add Cauliflower and peas and cook for 2-3 mins to thaw. Add spices and mix to combine evenly. Cook another 5-6 minutes to heat through.

Make the Indian Spiced Yogurt

Plate the Dish

  1. Add Cauliflower rice to a shallow bowl. Top with Chicken and Sauce. Service with Indian Spiced Yogurt.

Recipe Notes

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