Description
A flavorful and creamy slow cooker butter chicken recipe featuring tender chicken breasts, aromatic spices, and tender cauliflower, simmered in a rich tomato-based sauce with butter and creamy yogurt, perfect to serve over brown rice, quinoa, or naan.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- ¾ teaspoon 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 (use coconut oil to make dairy free)
- ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- ½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
For Serving
- Prepared brown rice
- Quinoa
- Homemade Naan
- Chopped fresh cilantro
Instructions
- Cook Aromatics: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until it begins to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Stir and cook until fragrant, about 30 seconds.
- Layer Ingredients in Slow Cooker: Transfer the cooked onion mixture to a 6-quart or larger slow cooker. Place the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower and chicken. Stir gently to coat the cauliflower with sauce, being careful not to disturb the chicken pieces. Scatter the small pieces of butter over the top.
- Slow Cook Chicken and Cauliflower: Cover the slow cooker and cook on high for 2 ½ hours or on low for 6 hours, until the chicken is fully cooked and reaches 165°F on an instant-read thermometer. Check early to prevent drying out. Once chicken is cooked, remove it to a cutting board to cool slightly.
- Tenderize Cauliflower: Stir the contents of the slow cooker well to coat the cauliflower florets with sauce. Cover and cook on high for an additional 1 hour until the cauliflower is tender. If the florets are already tender, this step can be skipped.
- Prepare Chicken and Finish Sauce: Once the chicken is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the slow cooker with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk. Let the mixture cool for a few minutes, then gently stir in the Greek yogurt to finish the sauce. Avoid stirring the yogurt in immediately to prevent curdling due to heat.
- Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan bread. Garnish with freshly chopped cilantro for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- To thaw frozen leftovers, let them thaw overnight in the refrigerator.
- Reheat leftovers gently on the stovetop or in the microwave to preserve flavor and texture.
- Use full-fat coconut milk instead of light to maintain sauce richness when making dairy-free.
- Use coconut oil in place of butter to make this recipe dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 115 mg
