It was really hot here on the weekend, and I never much feel like cooking when it’s hot. Alas, we still needed to be fed, so I decided to whip out the slow cooker and try out this slow cooker butter chicken recipe.
I had always associated my slow cooker with winter food, but it worked so well on a hot day! After chucking all the ingredients in there I didn’t have to step foot in the warm kitchen until dinner was ready, and I didn’t have to make it unnecessarily warmer by having the cooktop or oven going! That’s a win right there.
I had never cooked butter chicken in the slow cooker, but it turned out so well and Stu absolutely loved it that I think it will quickly become a regular fixture at Number Five.
My recipe is inspired very loosely by this one I found at Half Baked Harvest.
- 1kg chicken breast, cut into small chunks
- 1 brown onion, diced
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry paste (you can use any you like/have in the house)
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp paprika
- 180g tomato paste
- 1 240ml tin coconut milk
- 1 240ml tin coconut cream
- ½ cup natural greek yoghurt
- ½ cup thickened cream
- cooked white rice, to serve with
- Spray the insert of your slow cooker (I use coconut oil) then place the chopped onion at the base of the slow cooker, followed by the chicken
- In a medium size mixing bowl combine the coconut milk, coconut cream, yoghurt, and thickened cream. Then add the garlic, ginger, curry paste, spices, and tomato paste and stir well to combine
- Pour the sauce mixture over the chicken, making sure the chicken is fully covered
- Add the butter to the top and place the lid on
- Cook for 4 hours on high, or 6-8 hours on low
- When cooked, serve with white rice
This meal is so easy to cook and really delicious. I love my slow cooker for the convenience, and even more now that I can stay out of the kitchen on a hot day!
Have you tried butter chicken in the slow cooker?