Slow Cooker Butter Chicken Recipe
- Prep time: 10 Minutes
- Cook time: 6 Hours & 10 Minutes
- Total time: 6 Hours & 20 Minutes
- Serves: 4-6
Ingredients
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 1 onion, diced
- 1 Tbsp garlic, crushed
- 800 ml (27.1 fl oz) coconut cream
- 2 Tbsp tomato paste
- 500 g (1.1 lb) chicken breasts, cubed
Curry Spices
- 2 tsp garam masala
- 1 tsp ginger, ground
- 1 tsp coriander, ground
- 1 tsp cardamom, ground
- 1 tsp cumin
- ½ tsp paprika
- 1 tsp turmeric, ground
Instructions
- Heat the oil in a frying pan over medium heat.
- Add the butter, onion, garlic, and cook until the onion is translucent. Roughly 2-4 minutes.
- Next, add all the curry spices and cook until fragrant. Roughly 2-3 minutes.
- Add the chicken, spice mix, tomato paste, and coconut cream into a slow cooker. Stir together.
- Cover and cook on low heat for 6 hours.
- Season with salt and pepper.
- Serve & Enjoy.
Recipe Tips
- Instead of chicken breast you can use chicken thigh. Alternatively, any cut of chicken will work nicely with the flavors of this curry.
- I tend to avoid light coconut milk when making curry as it does seem to curdle more than the regular full fat coconut cream.
- Try to avoid boiling the curry as it may cause the sauce to curdle.
- You can replace the homemade curry paste with a jar of butter chicken sauce if you do not feel like weighing out spices. You will likely need to substitute everything apart from the chicken and onion.
- If the curry splits, it can be fixed by adding a bit of cornstarch and water. First, mix one tablespoon of cornstarch with one tablespoon of water in a separate bowl. Pour the cornstarch mixture into the curry and stir through. Allow to cook for a further ten minutes.