High-Protein Butter Chicken (Slow Cooker) | CookOS

Butter Chicken

Name: High-Protein Butter Chicken (Slow Cooker)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 30 g butter; 2 onions, roughly chopped; 2 tbsp tomato paste; 2 tbsp garlic paste; 2 tbsp ginger paste; 2 tbsp paprika; 1 tsp cayenne pepper; 2 tbsp garam masala; 1 tsp cumin; 1 tsp coriander; 2 tsp salt; black pepper, to taste; 1 (14 oz) can crushed fire roasted tomatoes; 1/2 cup water; 32 oz chicken breast, diced; 30 g butter; 250 g nonfat Greek yogurt or skyr; 420 g basmati rice, for serving; Fresh cilantro, for garnish

This high-protein butter chicken is a slow cooker curry with tomato paste, ginger, and warming spices that yields seven freezable servings, making it ideal for meal prep.

🌍Indian 🏷️Butter chicken 🏷️Chicken 🏷️Meal prep 🏷️High protein 🏷️Comfort food

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Total

2h 20m

Servings

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

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Ingredients

30 g butter
2 onions, roughly chopped
2 tbsp tomato paste
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp paprika
1 tsp cayenne pepper
2 tbsp garam masala
1 tsp cumin
1 tsp coriander
2 tsp salt
black pepper, to taste
1 (14 oz) can crushed fire roasted tomatoes
1/2 cup water
32 oz chicken breast, diced
30 g butter
250 g nonfat Greek yogurt or skyr
420 g basmati rice, for serving
Fresh cilantro, for garnishoptional

19 Ingredients

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Instructions

1
In a large skillet over medium-high heat, melt 30g of butter. Add the chopped onions and cook until caramelized.
2
Add the tomato paste, garlic paste, ginger paste, paprika, cayenne, garam masala, cumin, coriander, salt, and a dash of black pepper. Stir and cook for 1-2 minutes until fragrant.
3
Pour in the crushed fire-roasted tomatoes and water. Scrape the bottom of the pan to deglaze and stir to combine.
4
Transfer the sauce mixture to a blender.
5
Blend for about 2 minutes until the sauce is completely smooth.
6
Place the diced chicken breast into a slow cooker. Pour the blended sauce over the chicken and stir to coat.
7
Cover and cook on high for 2-3 hours or on low for 3-4 hours.
8
After cooking, stir in the remaining 30g of butter until it has melted.
9
Stir in the nonfat Greek yogurt until well combined.
10
Let the butter chicken rest for 10-15 minutes to allow the flavors to meld.
11
Serve over cooked basmati rice. Distribute into 7 containers for meal prep.

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Tips & Notes

Pro tips

Use a paste base (tomato, garlic, ginger) rather than fresh minced ingredients for faster slow-cooker cooking and deeper flavor development.
Brown the onions briefly in the butter before adding the slow cooker to build flavor foundation and prevent a raw onion taste.
Add the butter at the end of cooking for maximum richness; this prevents the fat from separating during the long cook time.
Divide into 7 portions immediately after cooking and cool in shallow containers before freezing for faster thawing and even reheating.

Substitutions

Paprika → Kashmiri chili powder (milder, adds color without extra heat)
Garam masala → Garam masala blend using cumin, coriander, cardamom, and cloves (if grinding fresh)
Butter → Ghee (same flavor, higher smoke point for stovetop version)

Storage & make-ahead

Cool completely, divide into freezable portions, and freeze up to 3 months. Thaw overnight and reheat gently on the stovetop or microwave until heated through.