Slow cooker Kashmiri butter chicken

    8 hours 30 min

    Right, I'm going to have to level with you here: I've never been to Kashmir. Hell, I've never set foot in India at all. Which is kind of a shame, you know? So really I've no way of knowing how authentic this dish is. I suspect it’s not very authentic to be honest, however, it is very delicious. I've made it less authentic (probably) by adapting it from a recipe I found ages ago. I was part way through preparing the ingredients when a flatmate called to say that we’d have two extra people for dinner that night. So I needed to find a way to make it go a littler further. I decided to supplement a curry that was mostly chicken by adding mushrooms and butter beans. Both designed to soak up the lovely spicy flavours. Although I've made it made times since, I've never left either ingredient out since.


    Lanarkshire, Scotland, UK
    35 people made this

    Serves: 6 

    • 2 red onions
    • 1 (2.5cm/1 in) piece peeled fresh root ginger
    • 1 red chilli
    • 4 cloves garlic
    • 1 tablespoon vegetable oil
    • 600g skin on, bone-in chicken portions (e.g. thighs)
    • 25 butter or ghee
    • 200g button mushrooms, quartered
    • 1 teaspoon fennel seeds
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground paprika
    • 1/4 teaspoon ground cinnamon
    • 4 green cardamom pods, cracked
    • 300ml chicken stock
    • 2 tablespoons tomatoe puree
    • 1 pinch brown sugar
    • 6 tablespoons natural yoghurt or double cream
    • 1 (400g) tin butter beans
    • rice or naan (or both!) to serve

    Prep:30min  ›  Cook:8hr  ›  Ready in:8hr30min 

    1. Roughly chop and then blend the onions, garlic, ginger and chilli. If you don’t have a blender just chop everything as finely as possible – really you’re going for a spicy, oniony paste here.
    2. Heat the oil in a deep frying pan and fry the chicken pieces until they’re browned on all sides. Put them in the slow cooker.
    3. Add the butter to the pan and, when it’s melted, add the quartered mushrooms. Once they’re starting to brown and the onion paste and let it fry for a couple of minutes until its starting to change colour.
    4. Add all the spices and fry for another minute or so. Pour in the chicken stock and add the tomato purée and sugar. Let everything come to the boil, then reduce the heat and simmer for 10 minutes
    5. Pour all of this on top of the chicken in the slow cooker, making sure to cover it all nicely.
    6. Set the slow cooker to low and let it do its job for 8 hours or so. Go enjoy your day.
    7. Take out the chicken pieces and remove the skin and bones, they should come away from the meat really easily by now. Shred the meat and return it to the slow cooker along with the yoghurt and the drained butter beans. Stir everything and let it warm back up for another hour. Serve with rice and/or naan bread and enjoy!

    See it on my blog

    See this recipe on my blog

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    Reviews in English (1)


    I followed the recipe fairly close, except that I used chicken breast. Also I did not add the mushrooms or beans as I wanted a more standard butter chicken. Turned out lovely, family enjoyed it and has asked for it again. One change I would make is to add less fennel seeds as the final dish had a fairly strong taste of fennel in it.  -  18 Nov 2017