Description
Learn how to make delicious Slow Cooker Indian Butter Chicken at home with this easy recipe. Perfect for a cozy night in, this dish is sure to impress!
Ingredients
- 2 pounds (900g) boneless, skinless chicken breasts
- 1 tablespoon (15 ml) vegetable oil
- 1 small yellow onion, diced (about 1 cup (240 ml))
- 1 tablespoon (15 ml) minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons (20 ml))
- 1 1/2 tablespoons (23 ml) curry powder
- 1 tablespoon (15 ml) garam masala
- 1 1/2 teaspoons (8 ml) chili powder
- 3/4 teaspoon (4 ml) salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups (1080 ml))
- 1 (14-ounce) can tomato sauce
- 2 tablespoons (30 ml) vegetable oil, cut into small pieces
- 1/2 cup (120 ml) full-fat coconut milk (do not use light coconut milk, as it will water down the sauce)
- 1/2 cup (120 ml) plain nonfat Greek yogurt or non-dairy yogurt
- Prepared brown rice
- Quinoa
- Homemade Naan
- Chopped fresh cilantro
Instructions
- In a nonstick pan, warm up the vegetable oil on medium-high heat. Once it’s heated, add the diced onion and sauté until it begins to soften, approximately 5 minutes. Incorporate the minced ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook until the aroma develops, about 30 seconds.
- Move the onion mixture to a slow cooker with a capacity of at least 6 quarts. Place the chicken breasts on top, followed by the cauliflower pieces, and pour the tomato sauce over them. Mix the cauliflower and sauce slightly, ensuring the chicken remains underneath. The chicken may seem bulky, but use a spoon to help coat the sauce and cauliflower more evenly. Distribute the small pieces of vegetable oil over the mixture.
- Put the lid on and set the slow cooker to cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is fully cooked and reaches an internal temperature of 165 degrees F using an instant-read thermometer. Since slow cooker times can vary, check early so the chicken doesn’t become dry. Once cooked, take the chicken out and allow it to cool on a cutting board.
- At this stage, the cauliflower might not be soft. Stir the contents of the slow cooker thoroughly to ensure the cauliflower is well-coated with the sauce. Replace the lid and continue cooking on HIGH until the cauliflower is completely tender, an additional 30 minutes to 1 hour. (If your cauliflower is already soft, skip this step.)
- When the chicken is cool enough to handle safely, cut it into small, bite-sized pieces. Return the chicken to the slow cooker along with the softened cauliflower. Mix in the full-fat coconut milk. Allow it to cool for a few minutes, and then blend in the plain Greek yogurt. (Avoid adding the yogurt immediately; if the butter chicken is too hot, it might curdle.) Serve it warm over brown rice, quinoa, or naan, garnished with chopped fresh cilantro.
Notes
- Marinate the chicken in a blend of curry powder, garam masala, and chili powder for enhanced flavor.
- Add bell peppers or peas for extra texture and nutrition.
- Use full-fat coconut milk for a richer and creamier sauce; for a thicker consistency, stir in a cornstarch-water mixture during the last 30 minutes of cooking.
