Slow Cooker Butter Chicken

Name: Slow Cooker Butter Chicken
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Yield: 4 serving(s)
Ingredients: 8 cardamom pods; 1 tsp. fenugreek seeds; 2 tsp. cumin seeds; 1/2 tsp. cayenne pepper; 1 tsp. ground turmeric; 2 garlic cloves, crushed; 2 1/2 cm piece fresh root ginger, peeled and grated; 40 g butter or ghee; 2 onions, finely chopped; 400 g tin chopped tomatoes; 1 tbsp. mango chutney, plus extra (optional) to serve; 650 g chicken thigh fillets, fat trimmed, cut into 3cm pieces; 1 cinnamon stick; 125 mL double cream; Large handful fresh coriander leaves, roughly chopped

This restaurant favourite is easy to achieve at home. It’s a great get-ahead dish for a dinner party and you can easily double the quantities if you are cooking for a larger group.

By The GH Kitchen TeamUpdated: 03 March 2022

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The slow cooking of this chicken ensures that you are rewarded with a very tender curry. Chicken thighs are cooked in a creamy tomato base, that's heavily spiced, which guarantees you and your family are treated to a highly flavoursome curry that's melt in the mouth delicious! Frying your spice mix before adding it to the slow cooker pot, means that you get the most flavour out of your curry.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

6 hrs 20 mins

Total Time:

6 hrs 40 mins

Cal/Serv:

550

Ingredients

8 cardamom pods
1 tsp. fenugreek seeds
2 tsp. cumin seeds
1/2 tsp. cayenne pepper
1 tsp. ground turmeric
2 garlic cloves, crushed
2 1/2 cm piece fresh root ginger, peeled and grated
40 g butter or ghee
2 onions, finely chopped
400 g tin chopped tomatoes
1 Tbsp. mango chutney, plus extra (optional) to serve
650 g chicken thigh fillets, fat trimmed, cut into 3cm pieces
1 cinnamon stick
125 ml double cream
Large handful fresh coriander leaves, roughly chopped

Directions

1. Step 1With a pestle and mortar, bash open cardamom pods. Pick out seeds and discard husks. Add fenugreek, cumin, cayenne, turmeric, garlic and ginger to the mortar, and grind into a rough paste.
2. Step 2Heat butter or ghee in a large pan and fry onions over medium heat for 15min, stirring occasionally, until tender. Add the spice paste and cook for a few min until aromatic. Stir in the tomatoes, then transfer to a blender and purée until smooth (alternatively remove from heat and purée with a stick blender).
3. Step 3Transfer sauce to the slow cooker and stir in the mango chutney, chicken, cinnamon stick and some seasoning. Cover with the lid and cook on low for 6hr until the chicken is tender.
4. Step 4Remove and discard the cinnamon and stir through the cream. Check seasoning and sprinkle with coriander. Serve with rice, naan breads and mango chutney, if you like.

Per serving:

Calories: 550
Protein: 32g
Total fat: 41g
Saturates: 20g
Carbs: 13g
Total sugars: 10g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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