Name: Slow-cooker butter chicken
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 4
Ingredients: 500g skinless boneless chicken thighs cut into 3 pieces; 1 lemon juiced; 2 tsp ground cumin; 2 tsp paprika; 1-2 tsp hot chilli powder; 200g natural yogurt; 2 tbsp butter ghee or vegetable oil; 1 large onion chopped; 3 garlic cloves crushed; 1 green chilli deseeded and finely chopped; thumb-sized piece ginger grated; 1 tsp garam masala; 2 tsp ground fenugreek; 3 tbsp tomato purée; 250ml chicken stock; 50g flaked almonds toasted; cooked basmati rice; naan bread; mango chutney or lime pickle; fresh coriander; lime wedges

Instructions

4 steps

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.

60 min

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.

10 min

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.

360 min

Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Progress

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