Slow cooker butter chicken
Prep time
Cook time
Total time
Author: Lis @ The Fare Sage
Serves: 4-6
Ingredients
- 6 bone-in, skinless chicken thighs
- salt and freshly ground black pepper
- 1 tbsp oil
- 2 tbsp butter or ghee
- 1 brown onion, finely chopped
- 2 tbsp grated fresh ginger
- 2 cloves garlic, crushed
- 3 stems fresh curry leaves
- 1 red chilli
- 1 tbsp garam masala
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 400g can crushed tomatoes
- 1 tbsp tomato puree
- 165ml coconut cream
- 1 tsp golden syrup
- ½ concentrated chicken stock cube
Instructions
- Heat the oil in a large fry pan over a medium heat.
- Season the chicken thighs well on both sides. Add to the pan and cook on both sides until golden brown, around 4-5 minute per side.
- Remove from the pan and add to the bowl of a slow cooker.
- Add the butter or ghee to the pan and when melted, add the diced onion. Cook over a medium heat for 5-6 minutes until soft and just starting to colour.
- Add the ginger and garlic and cook for 2 minutes.
- Reduce the heat to low. Add the curry leaves, chilli and spices to the pan and cook, stirring constantly for 2-3 minutes until fragrant.
- Pour on the tomatoes, tomato puree and coconut cream.
- Add the golden syrup and concentrated chicken stock cube. Stir to dissolve.
- Carefully pour the sauce onto the chicken in the slow cooker. Stir gently to coat the chicken in the sauce.
- Cook on low for 5-6 hours, until the chicken is cooked through and tender.
- Serve garnished with fresh coriander, and steamed white rice.
Notes
I like to use concentrated liquid stock in my cooking as opposed to the dry powder cubes. Whichever your preference, do not mix the stock cube with water for this recipe. Add it to the sauce dry and let is dissolve in the tomato and coconut cream mixture.
Recipe by The Fare Sage at https://www.thefaresage.com/slow-cooker-butter-chicken/