Slow Cooker Butter Chicken

This was a request for me to make. I have always wanted to try Butter Chicken. Don't let the title fool you, there is only 2 Tbsp of butter in it. The dish gets most of it's fat from Coconut Milk.

I do have to admit this was not what I expected for Butter Chicken. I am not a fan of it. I may try it again in the future with a different recipe. Let me know what you think of it.

The recipes I have found describe this dish as rich and creamy which has the taste of authentic Indian butter chicken, made easy and healthy with everyday ingredients and veggies.

Slow Cooker Butter Chicken

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 1 Tbsp coconut oil

• 1 small onion - diced (about a cup)

• 1 Tbsp minced fresh ginger

• 4 cloves minced garlic

• 1 1/2 Tbsp curry powder

• 1 Tbsp garam masala

• 1 1/2 tsp chili powder

• 3/4 tsp kosher salt

• 1 (6 oz) can of no salt added tomato paste

• 1 small cauliflower cut into florets (about 4 1/2 cups)

• 1 (14 oz) can tomato sauce

• 2 Tbsp unsalted butter - cut into small pieces

• 1/2 cup half-and-half or full fat coconut milk (I used coconut milk)

• 1/2 cup plain nonfat Greek yogurt

Directions

1. In a nonstick skillet, heat the coconut oil over medium high heat. Once it is hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt and tomato paste. Cook for about 30 seconds until fragrant.

2. Transfer the onions to a slow cooker. Lay the chicken on top, then the cauliflower florets and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken undisturbed. Use a spoon to prod the sauce and florets around a bit to evenly coat the chicken. Scatter the butter pieces on top.

3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4-6 hours until the chicken is cooked through. Chicken should be 165 degrees. While you are waiting your house will smell so good.

4. When the chicken is done remove it to a cutting board and let it cool lightly.

5. The cauliflower is not likely to be tender yet. Stir the contents in the slower cooker and cook on high for about 30 minutes to 1 hour longer just until the cauliflower is tender.

6. Once the chicken is cool enough to handle cut it into bite-size pieces. Return to the slow cooker with the cauliflower. Add the half-and-half or coconut milk, whichever you chose to use. Let this cool a few minutes, then stir in the Greek yogurt

7. Enjoy warm over brown or white rice, quinoa or naan.

Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. If frozen let it thaw overnight in the refrigerator. Reheat leftovers gently on the stove top or in the microwave.

If you try this recipe please leave a comment below to let me know what you think of the dish.