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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

1½ tablespoons curry powder

1 tablespoon garam masala

1½ 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, as it will water down the sauce

½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

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Instructions

Step 1:

In a nonstick skillet, heat the coconut oil over medium high. Once 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 until fragrant, about 30 seconds.

Step 2:

Transfer the onions to a 6-quart or larger 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 pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.

Step 3:

Cover and 🔥 cook on high 🔥 for ⏰ 1 ½ to 2 ½ hours or on low for 4 to 6 hours ⏰ until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.

Step 4:

At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)

Once the chicken is cool enough to handle safely, cut it into bite-size pieces. (Or just shred it so it’s right through the sauce 🤤)

Step 5:

Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

Notes-

You can use butter instead of coconut oil.

I like to use more onion and garlic than the recipe but that’s not to everyone’s taste.

I don’t always add tomato sauce to measure I like to ensure it covers all the cauliflower.

I like to leave the butter chicken cooking for at least 12h maybe more then let it cool down heaps before putting the coconut cream in then put yoghurt in just before serving. This ensures it is super tender and chicken is safely cooked.

I once doubled the recipe and thought I had put too much chilli in but would have been good with another teaspoon or so of chilli powder or adding chilli sauce when serving, depending on taste of course. (The doubled recipe only just fits into my medium sized slow cooker)

I will add my Easy Yoghurt Naan recipe to my profile, they go great with this butter chicken!

(I also have a home made Greek yoghurt recipe you can use with this recipe and the Naan recipe!)