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Slow Cooker Indian Butter Chicken with Cauliflower
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring Spoons

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 4 cups cauliflower florets
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 ounces) crushed tomatoes
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons butter
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Add the chicken pieces, cauliflower florets, onion, garlic, and ginger to the slow cooker insert.
  • Pour in the crushed tomatoes and Greek yogurt.
  • Add the butter, garam masala, cumin, turmeric, paprika, and salt.
  • Stir everything until the chicken and cauliflower are evenly coated with the sauce and spices.
  • Cover and cook on low for 6 hours.
  • Stir gently before serving and sprinkle with fresh cilantro.

Notes

Stir the Greek yogurt in at the beginning so it thickens the sauce during the long cook time. If the sauce seems too thick at the end, add a splash of water. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little extra water to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Spoons