Description
This Slow Cooker Butter Chicken is a cozy, creamy tomato-based curry with tender chicken and sneaky cauliflower simmered in warm Indian spices, finished with butter, cream, and a spoonful of yogurt.
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium)
1 tablespoon coconut oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon minced fresh ginger
4 cloves garlic, minced
1 1/2 tablespoons curry powder
1 tablespoon garam masala
1 1/2 teaspoons chili powder (use less for mild)
1/2 teaspoon kosher salt, plus more to taste
1 (6-ounce) can tomato paste
1 small head cauliflower (about 1/2 large), cut into florets (about 4 1/2 cups)
1 (14-ounce) can tomato sauce
2 tablespoons unsalted butter, cut into small pieces (or coconut oil for dairy-free)
1/2 cup half-and-half or full-fat coconut milk (do not use light)
1/3 cup plain nonfat Greek yogurt (or non-dairy yogurt for dairy-free)
Cooked basmati or brown rice, for serving
Naan bread, for serving
Chopped fresh cilantro, for garnish
Instructions
1. Heat the coconut oil in a nonstick skillet over medium-high heat. Add the diced onion and cook until beginning to soften, about 5 minutes.
2. Stir in the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook, stirring, until fragrant, about 30 seconds.
3. Transfer the onion and spice mixture to a 6-quart or larger slow cooker.
4. Lay the chicken breasts on top of the onion mixture. Add the cauliflower florets and pour in the tomato sauce. Gently stir the sauce and florets together a bit, leaving the chicken pieces mostly underneath.
5. Scatter the butter pieces over the top.
6. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours or on LOW for 4 to 6 hours, until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer.
7. When the chicken is done, transfer it to a cutting board and let it cool slightly.
8. Stir the contents of the slow cooker so the cauliflower is coated in the sauce. If the florets are not yet tender, cover and cook on HIGH for an additional 30 minutes to 1 hour, until completely soft.
9. Once the chicken is cool enough to handle, cut it into bite-size pieces. Return the chicken to the slow cooker.
10. Stir in the half-and-half or full-fat coconut milk. Let the mixture cool a few minutes so it is hot but not boiling.
11. Stir in the Greek yogurt until the sauce is smooth and creamy. If the mixture is too hot when you add the yogurt, it may curdle.
12. Taste and adjust seasoning with additional salt or chili powder if needed.
13. Serve the butter chicken warm over basmati or brown rice, with naan on the side, and garnish with fresh cilantro.
Notes
Use chicken thighs instead of breasts if you prefer darker meat; they stay especially tender in the slow cooker.
For a dairy-free version, use coconut oil instead of butter, full-fat coconut milk instead of half-and-half, and a non-dairy yogurt.
If your slow cooker runs hot, start checking the chicken early so it does not overcook and dry out.
If the sauce seems too thick after cooking, thin it with a splash of water or extra tomato sauce; if it is too thin, remove the lid and cook on HIGH for 20–30 minutes to reduce.
Leftovers keep well in the fridge for up to 4 days or freezer for up to 3 months. Reheat gently with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion