Cut chicken breasts into 1-inch chunks and set aside. Finely dice the onion into 1/4-inch pieces, dice the red bell pepper, break cauliflower into 1-inch florets, mince garlic cloves, and grate fresh ginger—having everything prepped will make the next steps seamless. Heat coconut oil in a large pan over medium heat and cook the diced onion for 5 minutes until softened and translucent. Add the minced garlic and grated ginger, then immediately add curry powder, garam masala, chili powder, and salt, cooking for just 30 seconds until fragrant—this brief cooking step blooms the spices and prevents them from tasting raw. Stir in tomato paste and cook for another 30 seconds, stirring constantly to incorporate everything into a cohesive paste.

Transfer the spiced onion mixture from the pan into your slow cooker. Add the diced red bell pepper, chicken chunks, cauliflower florets, tomato sauce, and butter, stirring everything together until well combined—I like to make sure the chicken is mostly submerged in the liquid for even cooking. Cover and cook on high for 1.5 to 2.5 hours (or on low for 4 to 6 hours) until the chicken reaches an internal temperature of 165°F. The exact time depends on your slow cooker's intensity and how much chicken you're cooking, so start checking around the 1.5-hour mark if cooking on high.

Once the chicken reaches 165°F, carefully transfer it to a cutting board and let it rest for a few minutes while you finish the sauce. Stir the cauliflower and sauce remaining in the slow cooker, then cover and cook on high for 30 to 60 minutes more until the cauliflower is completely tender and the sauce has thickened slightly. This resting period for the chicken allows it to retain its juices, and the extra cooking time ensures the vegetables break down slightly and meld with the sauce flavors.

Cut the rested chicken into bite-sized pieces and return them to the slow cooker. Stir in the half-and-half, blending it smoothly into the sauce—this gives the dish its signature creamy, luxurious texture. Let the mixture cool for just 2 to 3 minutes, then gently stir in the yogurt until fully incorporated. I find cooling slightly before adding yogurt helps prevent it from curdling, and the gentle folding ensures it distributes evenly without breaking down the creamy sauce.

Spoon the butter chicken over warm brown rice or quinoa, or serve alongside toasted naan bread. Garnish generously with fresh cilantro to add brightness and a final layer of flavor that cuts through the richness of the cream and butter.