Slow Cooker Butter Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Chicken breast (chopped)
- 200 g Natural yogurt
- 0.5 Lemon (juice only)
- 2 tablespoons Garam masala
- 0.5 tablespoons Cumin
- 0.5 tablespoons Paprika
- 0.5 tsp Chilli powder
- 1 tbsp Olive oil
- 1 Onion (diced)
- 3 Garlic clove (crushed)
- 30 g Fresh ginger (diced)
- 1 tbsp Tomato puree
- 30 g Butter
- 200 ml Coconut milk
Method
- In a large bowl, add 600 g Chicken breast, 200 g Natural yogurt, juice of 0.5 Lemon, 0.5 tbsp Cumin, 0.5 tsp Chilli powder and 0.5 tbsp Paprika and mix well. Put in the fridge for a couple of hours, or it can be kept in there overnight.
- In a large pan, heat 1 tbsp Olive oil and then add 1 Onion, 3 Garlic clove and 30 g Fresh ginger and cook on low for 4-5 minutes until softened.
- Add 2 tbsp Garam masala and 1 tbsp Tomato puree and stir.
- Add the chicken mixture and 200 ml coconut milk and stir well.
- Transfer it to a slow cooker.
- Cook on high for 3 hours or on low for 6 hours. Add 30 g Butter 10 minutes before finished and stir.