About this recipe:A favourite of mine is Indian food, so when my friend made this slow cooker butter chicken, we were head over heels! I don't think I've tasted a better Butter Chicken. This is great to put into the slow cooker in the morning and come home to a house that smells gorgeous. Serve with basmati rice and naan bread.
The Meal Planner
2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
175g tomato puree
15 green cardamom pods
1 (400ml) tin coconut milk
200g natural yoghurt
salt to taste
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Method Prep:30min › Cook:6hr › Ready in:6hr30min
Heat the butter and vegetable oil in a large frying pan over medium heat. Stir in the chicken, onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato puree until no lumps of tomato puree remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
I did cheat and use chicken breast i found it easier than stripping the thighs.I had family round for dinner and everyone loved it my husband was still talking about it days later fabulous - 26 Nov 2012
this was so easy to put together and utterly delicious! my husband said he would pay money for it and that he does'nt expect to ever order butter chicken from the indian again! rich aromatic and very very tasty saucy dish - 16 Feb 2012