Crockpot butter chicken

This has been in my rotation for 2 months. I’m obsessed. Let’s make it!

Ingredients:

4 Chk Breast

3/4 tsp salt

1 Tbsp coconut oil

6oz Tomato paste

1 cup onion diced

4 1/2 Cup cauliflower

4 tsp minced Garlic

1 Tbsp minced ginger (1/2 tbsp ground ginger)

14oz Tomato Sauce

1 1/2 Tbsp Curry Powder

2 TBSP unsalted butter

1 TBSP Garam masala

1/2 Cup Coconut milk

1 1/2 tsp Chill Powder

1/2 cup plain Greek yogurt

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You can buy Garam Masala but I made mine. Here’s how:

1 tablespoon ground cumin

1 ½ teaspoon ground coriander

1 ½ teaspoon ground cardamom

1 ½ teaspoon ground black pepper

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

Mix together and store in container.

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Heat coconut oil med high beat.

once hot add onion until soft. Add

ginger, garlic, curry, garam, chill powder, salt, and tomato paste approx 1min. Transfer to crockpot. Lay Chicken on top. Mix cauliflower and tomato saure then add to crockpot. Scatter butter on top, then cover cook high 2 1/2 hr or low 4-6hr. When chicken is cooked remove and cut it up. If cauliflower is not ready cook another 30 min. Turn off heat. Return chicken. Add Coconut milk. Let cool for a bit then add yogurt (if too hot yogurt may curdle). Enjoy with naan or rice or both!

7/25 Edited to

If you love flavorful Indian dishes but want a fuss-free cooking method, this Crockpot butter chicken recipe is a game-changer. Using a slow cooker not only tenderizes the chicken but also allows the spices and coconut milk to meld beautifully into a rich sauce. One tip I found helpful is to toast the spices for the homemade garam masala slightly before mixing—they release a deeper aroma. Also, be sure to sauté the onion, garlic, and ginger with the tomato paste and spices before adding everything to the crockpot; this step builds a wonderful base flavor. Cauliflower is a brilliant low-carb addition here that absorbs the curry flavors while keeping the dish hearty and nutritious. If you prefer, you can swap the chicken breasts for thighs, which stay juicier during long cooking. When adding the Greek yogurt at the end, let the dish cool slightly to prevent curdling, which helps maintain the creamy texture. And if you want a bit more heat, adjusting the chili powder to your preference is easy. Serving this with warm naan or fragrant basmati rice completes the meal perfectly. I often pair it with fresh cilantro and a squeeze of lime for brightness. This recipe has been in my rotation for months because of how effortless and comforting it is—definitely give it a try for your next cozy night in!