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Slow cooker easy butter chicken

• Anna Glover

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Serves 4

Easy

Prep: 25 mins

Cook: 2 hrs - 4 hrs

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Cosy, creamy butter chicken, cooked in the slow cooker until perfectly tender – serve scattered with coriander for a pop of colour

Freezable

High protein

Low carb

Low salt

Low sugar

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Try our slow cooker easy butter chicken, then discover peanut butter chicken curry, butter chicken pie with naan crust or BBQ butter chicken wings. For more inspiration, see our honey-glazed chicken recipe.

This curry works brilliantly with other proteins or vegetables. Swap chicken for halloumi, paneer, cauliflower, chickpeas, butter beans or a mixture of other veggies for a comforting veggie curry.

It makes enough for four people but you could make a large batch of the sauce in the slow cooker, freeze in portions and then reheat with cooked chicken, cubed paneer or veggies to serve.

Up the chilli in the onion paste if you prefer it spicier, or add a teaspoon of chilli powder along with the other spices for an extra kick.

HOW TO STORE

Keeps chilled for three days or freeze for up to three months.

HOW TO SERVE

Serve with rice, naans, parathas or a mixture of breads and rice. Top with sliced red onion for extra crunch, with chilli for an extra kick, and coriander for a pop of green.

Slow cooker easy butter chicken recipe

Ingredients

Nutrition

• 1 onion

  roughly chopped

• thumb-size piece of ginger

• 2 garlic cloves

  peeled

• 1 red chilli

  chopped

• 3 tbsp ghee or vegetable oil

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground fenugreek

• 400g tin of finely chopped tomatoes or passata

• 100ml chicken stock or water

• 4 skinless chicken breasts

  cut into large pieces

• 2 tsp garam masala

• 100ml single cream

  plus a drizzle to serve

• 2 tbsp butter

• coriander

  to serve

• rice or naan bread

  to serve

Nutrition: per serving

• kcal447
• fat26.9g
• saturates13.8g
• carbs8.9g
• sugars6.6g
• fibre2.6g
• protein41g
• salt0.5g

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Method

• step 1

  Put the onion, ginger, garlic and chilli in a small food processor, and whizz to a paste. Add a splash of water if needed, to bring it together.

• step 2

  Heat the ghee in a slow cooker if it has a frying function, or use a pan and transfer later. Fry the onion paste for 10-15 mins until lightly golden and fragrant.

• step 3

  Stir the spices into the sauce and toast for 2 mins. Stir in the tomatoes and stock, and bring to a simmer. Tip into the slow cooker if needed, and stir in the chicken pieces with some seasoning. Cook on high for 2 hrs, or low for 4 hrs, until the chicken is cooked through, stirring occasionally if you can.

• step 4

  Stir the garam masala, cream and butter into the sauce, then simmer uncovered for 5-10 mins or until thickened to your liking. Scatter with coriander and serve with rice or naan.

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Authors

Anna GloverSenior food editor

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