Start by heating the olive oil in a skillet over medium heat. The oil should shimmer, indicating it's hot enough to use. Add the chopped yellow onion and sauté until it softens, about 5 minutes. You'll notice the onion becoming translucent and fragrant.
Next, toss in the minced garlic and ginger. Stir briefly for about 1 minute, just until the aroma fills your kitchen. This step is essential for building a flavorful base for your dish.
Transfer the sautéed mixture to the bottom of your slow cooker. You want to create a cozy layer for the other ingredients. Pour in the tomato sauce, followed by the garam masala, ground cumin, and cayenne pepper if you're up for some heat. Stir everything well to combine the spices with the sauce.
Now, place the boneless skinless chicken breasts on top of the sauce. Sprinkle a generous amount of fine sea salt over each piece. This will help season the chicken as it cooks and absorbs the flavors.
Secure the lid on the slow cooker and set it to cook on low for 3 to 6 hours or high for 1.5 to 2.5 hours. The cooking time may vary depending on your slow cooker. Aim for a final internal temperature of 165ºF for the chicken.
Once the chicken is cooked through, use tongs to carefully transfer it to a cutting board. Shred the chicken using two forks, pulling the meat apart until it's in bite-sized pieces. This step allows the chicken to soak up more of that delicious sauce.
Back to the slow cooker! Add in the coconut cream and tomato paste. Stir them well until the sauce is smooth and thick. You want to ensure there are no clumps left behind; it should be creamy and inviting.
Return the shredded chicken to the slow cooker and mix it into the sauce, ensuring every piece is coated. Adjust the seasoning by adding more salt or freshly ground black pepper to taste, making it perfect for your palate.
To serve, ladle the Slow Cooker Butter Chicken over cooked rice, and top with fresh cilantro for a burst of flavor. Enjoy the comforting meal that you've just created!
