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Slow-cooker butter chicken

Slow cooker butter chicken served with naan bread and rice

Slow-cooker butter chicken

Name: Slow-cooker butter chicken
Prep time: 25 min
Cook time: 7 h
Total time: 6 h 25 min
Yield: 4
Ingredients: 500g skinless boneless chicken thighs cut into 3 pieces; 1 lemon juiced; 2 tsp ground cumin; 2 tsp paprika; 1-2 tsp hot chilli powder; 200g natural yogurt; 2 tbsp butter ghee or vegetable oil; 1 large onion chopped; 3 garlic cloves crushed; 1 green chilli deseeded and finely chopped (optional); thumb-sized piece ginger grated; 1 tsp garam masala; 2 tsp ground fenugreek; 3 tbsp tomato purée; 250ml chicken stock; 50g flaked almonds toasted; cooked basmati rice; naan bread; mango chutney or lime pickle; fresh coriander; lime wedges

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 6 hrs - 7 hrs

A star rating of 4.1 out of 5.73 ratingsRate

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

Freezable

Egg-free

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Ingredients

Nutrition

Units:

MetricUS

500g skinless boneless chicken thighs

cut into 3 pieces

For the marinade

1 lemon

juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt

For the curry

2 tbsp butter

ghee or vegetable oil
1 large onion

chopped
3 garlic cloves

crushed
1 green chilli

deseeded and finely chopped (optional)
thumb-sized piece ginger

grated
1 tsp garam masala
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

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Nutrition: Per serving

kcal371
fat19g
saturates7g
carbs11g
sugars10g

low
fibre3g
protein36g

high
salt0.79g

Method

step 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.
step 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.
step 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 on Low until the chicken is tender.
step 4

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

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Overall rating

A star rating of 4.1 out of 5.73 ratings

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