This Butter Chicken recipe was originally sent out to our Ninja Insider group and it was a hit! I shared it again in our Monthly Macro Meals and it was well-loved again, so I’m excited to be sharing it with all of you today! This recipe is loaded with chicken and the most delicious flavors. It can be paired with rice, noodles, veggies, or whatever you like. And, I’ve included both the Slow Cooker and Instant Pot instructions in the recipe below!

NUTRITIONAL INFORMATION / MACROS

Makes: 9 servings

Serving size: 250g

Calories: 230

Macros: 25.1p / 4c / 13.2f

Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Butter Chicken to add it to your food diary.

INGREDIENTS

• Boneless, skinless chicken thighs
• Fired roasted diced tomatoes
• Ginger
• Garlic powder
• Garam masala
• Ground cumin
• Smoked paprika
• Turmeric
• Salt
• Cayenne pepper (skip if you don’t want it spicy)
• Butter or coconut oil
• Light coconut milk
• Water (Instant Pot only)

Can I Sub in Chicken Breasts for Thighs?

Yes of course! If you want to save a few grams of fat per serving, or just prefer breasts, just make the swap and it works great.

What Should I Serve this With?

• Rice
• Extra Veggies
• Rice Noodles
• Quinoa

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SUPPLIES USED

1. Slow Cooker – This recipe is great made in the slow cooker if you have more time for it to cook.
2. Instant Pot – If you need dinner a little bit quicker, this recipe works great in the Instant Pot as well!

Instant Pot Instructions

1. Put the tomatoes, water, and spices in the instant pot. Mix well.
2. Place the chicken thighs in and gently mix so the sauce is coating all pieces.
3. Set to manual pressure high for 13 minutes. Natural or quick release when done.
4. Shred the chicken with 2 forks right in the pot.
5. Mix in the butter and coconut milk (Skim the creamy coconut off the top of the can and use that).
6. Serve over rice or veggies.

Slow Cooker Instructions

1. Put the tomatoes and spices in the slow cooker. Mix well.
2. Place the chicken thighs in and gently mix so the sauce is coating all pieces.
3. Set to low for 6-8 hours, or high 4-6 hours.
4. Shred the chicken with 2 forks right in the pot.
5. Mix in the butter and coconut milk (Skim the creamy coconut off the top of the can and use that).
6. Serve over rice or veggies.

Storing & Reheating Instructions

If you have any leftovers, you can store them in an airtight container for 4-5 days. Reheat by warming it up in a saucepan on the stove or in the microwave for 2-3 minutes.