Slow cooker butter chicken served with naan bread and rice

Slow cooker butter chicken

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(8 ratings)

Prep: 25 mins Cook: 6 hrs - 7 hrs

Easy

Serves 4

Try this slow cooker butter chicken curry and make a sure-fire family favourite. It has a creamy, lightly spiced tomato sauce, and juicy chunks of chicken

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal371
  • fat19g
  • saturates7g
  • carbs11g
  • sugars10g
  • fibre3g
  • protein36g
  • salt0.79g
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Ingredients

  • 500g skinless boneless chicken thighs, cut into 3 pieces

For the marinade

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp ground cumin
  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1-2 tsp hot chilli powder
  • 200g natural yogurt

For the curry

  • 2 tbsp butter, ghee or vegetable oil
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • 1 green chilli, deseeded and finely chopped (optional)
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tsp ground fenugreek
  • 3 tbsp tomato purée
  • 250ml chicken stock
  • 50g flaked almonds, toasted

To serve (optional)

  • cooked basmati rice
  • naan bread
  • mango chutney or lime pickle
  • fresh coriander
  • lime wedges

Method

  1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

  2. In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

  3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs until the chicken is tender.


  4. Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

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Comments, questions and tips

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reevey
27th Apr, 2019
5.05
I cooked this last night and we enjoyed it. I added the marinade like others as it isn't stated not to. There was plenty of flavour but I did use all the spices for 4 persons on two of us and with the marinade it was a nice thick sauce. We'd eat it again and scored it 8.5/10
Daniel Midgley's picture
Daniel Midgley
17th Apr, 2019
2.05
As a previous review stated it isn't clear if you should add the marinade to the slow cooker. I did, and it may have been a mistake. the yoghurt curdled. The dish came out a little watery so would recommend leaving the lid of and increasing the temp at the last hour or so. Not terrible but recipe lacks clarity and the flavour is nothing to write home about.
honeybear761
9th Jan, 2019
2.05
Flavours were OK but it was very watery and the yogurt looked like it had split in the slow cooker, wont make again.
VicParis
9th Dec, 2018
5.05
Very tasty, good flavours (cooked for 8 hours on low). I marinated the chicken pieces overnight. The recipe doesn't specify whether the marinade goes into the pot with the chicken to cook but I put it all in anyway. I left the lid partially off for the last hour to reduce the juices a little and the sauce was divine.
megantrailblazer
20th Aug, 2019
Do I stick this on a low, medium or high in the slow cooker?
reevey
27th Apr, 2019
5.05
Your recipe doesn't state if you add the marinade to the slow cooker or not. Please let me know, many thanks
goodfoodteam's picture
goodfoodteam
30th Apr, 2019
Thanks for your question. Yes, you tip the whole lot in in step 3. We always say if you need to discard an ingredient. We hope this helps in future.
sym100
4th Jan, 2019
Says freezable, any tips? I am hoping to increase the quantity a bit and then freeze unused into single portions. Reheating via oven ok? Defrost in freezer overnight. Decant into oven proof dish and cover. Put in oven for 30 mins @ 180C? Or could you recommend other times? can it be cooked straight from frozen?
goodfoodteam's picture
goodfoodteam
6th Jan, 2019
Thanks for your question. We'd say the simplest way to reheat this is in a saucepan on the hob. Defrost fully in the fridge overnight, then reheat until piping hot throughout.
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