Slow Cooker Butter Chicken - Bestrecipe005

Ingredients

•  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
•  1 1/2 tablespoons
  curry powder
•  1 tablespoon garam
  masala
•  1 1/2 teaspoons chili
  powder
•  3/4 teaspoon kosher
  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)
•  1 (14-ounce) can
  tomato sauce
•  2 tablespoons unsalted
  butter — cut into small pieces (use coconut oil to make dairy free)
•  1/2 cup half-and-half
  or full-fat coconut milk — do not use light coconut milk, as it will water down
  the sauce
•  1/2 cup plain nonfat
  Greek yogurt — or non-dairy yogurt to make dairy free

•  Prepared brown rice
•  Quinoa
•  Naan
•  Chopped fresh
  cilantro

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. 
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. 
3. Cover and cook on high for 1 1/2 to 2 1/2 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. 
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.)
5. Once the chicken is cool enough to handle safely, cut it
   into bite-size pieces. Return to the slow cooker with the tender florets. Stir
   in the half-and-half. 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.

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