Slow-cooker butter chicken Learn now

Slow-cooker butter chicken Learn now
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

Ingredients

●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

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.