Slow cooker butter chicken

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

  • Prep:25 mins
    Cook:7 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 371
  • fat 19g
  • saturates 7g
  • carbs 11g
  • sugars 10g
  • fibre 3g
  • protein 36g
  • salt 0.79g

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 chutneyor 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.