Slow cooker butter chicken
Rich, creamy and mild, with chicken so tender it breaks up as you stir. Better than the takeaway, with ten minutes of work.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets600 g
- Tikka curry paste90 g
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Garlic3 cloves
- Fresh ginger¼ piece
- Natural yoghurt150 g
- Butter30 g
- Basmati rice300 g
- Plain naan breads2 naans
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Mustard, Milk, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slow cookerFind one on Amazon
- Put the chicken, curry paste, tomatoes, finely chopped onion, crushed garlic and grated ginger in the slow cooker and stir well.600 g chicken thigh fillets90 g tikka curry paste1 tin chopped tomatoes150 g brown onions3 cloves garlic¼ piece fresh ginger
- Put the lid on and cook on low for 6 hours.
- Stir in the butter and the yoghurt until the sauce turns creamy. Taste and add salt.150 g natural yoghurt30 g butter
- Cook the rice and warm the naan. Serve the curry on top.300 g basmati rice2 naans
Stir in a teaspoon of sugar and a squeeze of lemon right at the end. It rounds out the tomato and tastes like a restaurant sauce.
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