Butter chicken is one of those recipes that was made for the slow cooker. The long, gentle cook develops a depth of flavour you just can't rush — and it's ready when you walk in the door.
Serves: 4–6 | Prep: 15 mins | Cook: 6 hrs (low)
Ingredients
- 800g chicken thighs, cut into chunks
- 400g can crushed tomatoes
- 1 cup thickened cream
- 3 tbsp butter
- 1 brown onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp butter chicken spice paste (or 2 tsp each: garam masala, cumin, coriander, turmeric)
- 1 tsp sugar
- Salt to taste
- Steamed rice, naan and fresh coriander to serve
Method
- Add all ingredients except cream to the slow cooker. Stir to combine.
- Cook on LOW for 6 hours (or HIGH for 3–4 hours).
- Stir in cream in the last 30 minutes of cooking.
- Taste and adjust seasoning. Serve over steamed rice with warm naan and fresh coriander.
Tips
- Chicken thighs stay juicier than breast in the slow cooker — don't substitute.
- Add a handful of baby spinach in the last 10 minutes for extra veg.
Made with the 8L Slow Cooker (Black) Large Capacity Ceramic Pot.