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
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Prep:25 mins
Cook:7 hrs
- Serves 4
- Easy
Nutrition per serving
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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
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.
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.
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.?
Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.