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Slow-cooker butter chicken
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Prep Time:
10 minutes
Cook Time:
215 minutes
Total Time:
225 minutes
10-minute prep creamy slow-cooker butter chicken, a family favorite.
Ingredients:
  • 5.00 gm paprika
  • 40g ghee
  • 1 large brown onion, finely chopped
  • 4cm-piece ginger, peeled, finely grated
  • 3 garlic cloves, crushed
  • 15.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1/2 tsp ground turmeric
  • 1.2kg chicken thigh fillets, fat trimmed, cut into 4cm-pieces
  • 260g (1 cup) natural Greek yoghurt, plus extra, to serve
  • 400g can crushed tomatoes
  • 44.40 gm tomato paste
  • 10.00 gm cornflour
  • 60ml (1/4 cup) Thickened Cream
  • 1 bunch English spinach, trimmed, coarsely chopped
  • Steamed rice, to serve
  • Toasted flaked almonds, to serve
  • Fried shallots, to serve
  • Baby coriander sprigs, to serve
  • Pappadums, to serve
Instructions:
  • In a frying pan over medium heat, combine ghee and oil. Sauté onion, ginger, and garlic until softened, about 4 minutes. Add cumin, coriander, paprika, and turmeric. Cook, stirring, until fragrant, about 1 minute. Transfer mixture to a 3.5L slow cooker. Add chicken, yogurt, tomato, tomato paste, and 125ml (1/2 cup) water. Cover and cook on High for 3 hours or Low for 6 hours.
  • In a jug, whisk together cornflour and 1 1/2 tablespoons of water. Pour the cornflour mixture and cream into the curry, stirring until well combined. Cook on High for 30 minutes or until the mixture slightly thickens. Add spinach and set aside until wilted. Season to taste. Enjoy!
  • Scoop rice into individual bowls. Drizzle with curry, yogurt, almonds, shallots, and fresh coriander. Enjoy with crispy pappadums on the side.

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