Description
This Slow Cooker Butter Chicken recipe offers a flavorful and easy way to make a creamy, spiced Indian-inspired dish. Tender chicken breasts slow-cooked with fragrant spices, tomato sauce, and cauliflower florets, finished with a rich blend of butter, half-and-half, and Greek yogurt for a luscious sauce. Perfect served with brown rice, quinoa, or naan and garnished with fresh cilantro.
Ingredients
Scale
Chicken and Sauce
- 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 garlic, minced (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 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (or 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
Vegetables
- 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
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 until hot. Add the diced onion and cook until it begins to soften, about 5 minutes. Stir in the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook the mixture while stirring until fragrant, about 30 seconds.
- Assemble Slow Cooker: Transfer the cooked onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower and chicken. Stir the cauliflower and tomato sauce gently to coat the florets, being careful not to disturb the chicken pieces underneath. Scatter the pieces of butter over the top.
- Slow Cook Chicken: Cover the slow cooker and cook on high for 2 hours or on low for 6 hours, or until the chicken is cooked through and reaches 165°F on an instant-read thermometer. Check early to prevent drying out as cooking times may vary by slow cooker. When done, remove the chicken to a cutting board and allow to cool slightly.
- Tenderize Cauliflower: The cauliflower might still be slightly firm at this point. Stir the slow cooker contents thoroughly to coat the cauliflower in the sauce. Recover and cook on high for an additional 1 hour, or until the cauliflower is completely tender. If cauliflower is already tender, skip this step.
- Cut Chicken and Finish Sauce: Once the chicken is cool enough to handle, cut it into bite-sized pieces and return to the slow cooker along 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, taking care not to curdle the sauce.
- Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan bread, garnished with fresh chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat leftovers gently on the stovetop or in the microwave to prevent the sauce from breaking.
- To make the recipe dairy-free, substitute butter with coconut oil and use full-fat coconut milk and non-dairy yogurt instead of half-and-half and Greek yogurt.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- If the cauliflower is tender earlier, avoid overcooking by skipping the additional cook time after the chicken is done.
- You can adjust the spice level by modifying the amount of chili powder used.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
