Description
This delicious, “dump-and-go” Slow Cooker Butter Chicken recipe results in incredibly tender chicken simmered in a rich, flavorful sauce, perfect for serving over rice!
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 medium), cut into 1-inch cubes
- 1 tablespoon coconut oil (melted or softened is fine)
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- 1 â…“ tablespoon kosher salt
- 1 (6-ounce) can no-salt-added tomato paste
- 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (or coconut oil for dairy-free)
- ½ cup half-and-half or full-fat coconut milk (not light)
- ½ cup plain nonfat Greek yogurt (or non-dairy yogurt)
For Serving:
- Cooked basmati rice
- Naan
- Chopped fresh cilantro
Instructions
- Lightly coat the slow cooker with nonstick spray.
- Place the chicken breast pieces at the bottom.
- Add onion, ginger, garlic, curry powder, garam masala, chili powder, salt, tomato paste, cauliflower florets, and tomato sauce. Stir gently to coat chicken and cauliflower. Distribute spices around, leaving the chicken mostly covered by the sauce.
- Dot the top with butter pieces.
- Cover and cook:
- On LOW for 5–6 hours
- On HIGH for 2–3 hours (until chicken reaches 165°F).
- Once cooked, stir in the half-and-half (or coconut milk).
- Let cool slightly, then stir in yogurt. (Wait until it’s not piping hot to avoid curdling.)
- Serve warm over rice or quinoa with naan and sprinkled with cilantro.
Notes
Store any leftover butter chicken in an airtight container in the fridge for up to 3-4 days. To reheat, simply heat it in a pan on the stove or in the microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 3-6 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: Indian