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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken
Time
Prep: Overnight. Cook: 4-6 hours.
Contributed by
Chelsea Brown
Serves
6

This Slow Cooker Butter Chicken is always a hit with the whole family, especially kids. It’s great for those busy days when you don’t have time to cook in the evenings. You can even the double the recipe and freeze your leftovers so that you’ve got a meal on hand for when you just can’t be bothered cooking!



The night before

  1. Place the whole chicken thighs into a bowl with the lemon juice, 2 tsp garlic and 1 tbsp of garam masala. Cover and place in the fridge overnight.

The next day

  1. Place the whole chicken thighs into the slow cooker. In a jug mix together the passata, 2 tbsp garam masala, 2 tbsp garlic, paprika, ginger and salt. Pour the sauce mixture over the chicken and place on low for 6 hours or high for 4 hours.
  2. Add the butter and cream (or coconut cream and oil) and stir gently until combined.
  3. When you’re ready to serve I like to use two forks and gently pull apart the chicken into chunks, if it’s ready it will be so tender it falls apart easily.
  4. Serve with basmati rice and some naan or roti bread if you like.

SHORT DESCRIPTION

This Slow Cooker Butter Chicken is always a hit with the whole family, especially kids. It’s great for those busy days when you don’t have time to cook in the evenings. You can even the double the recipe and freeze your leftovers so that you’ve got a meal on hand for when you just can’t be bothered cooking!

DESCRIPTION

The night before

  1. Place the whole chicken thighs into a bowl with the lemon juice, 2 tsp garlic and 1 tbsp of garam masala. Cover and place in the fridge overnight.

The next day

  1. Place the whole chicken thighs into the slow cooker. In a jug mix together the passata, 2 tbsp garam masala, 2 tbsp garlic, paprika, ginger and salt. Pour the sauce mixture over the chicken and place on low for 6 hours or high for 4 hours.
  2. Add the butter and cream (or coconut cream and oil) and stir gently until combined.
  3. When you’re ready to serve I like to use two forks and gently pull apart the chicken into chunks, if it’s ready it will be so tender it falls apart easily.
  4. Serve with basmati rice and some naan or roti bread if you like.

INGREDIENTS

1kg of free-range chicken thighs
2 tbsp lemon juice
2 tsp + 2 tbsp organic minced garlic
3 tbsp organic garam masala
2 tsp organic paprika
1 tbsp organic minced ginger
2 tsp himalayan salt
2 cups organic tomato passata
3/4 cup cream (or organic coconut cream)
2 tbsp butter (or organic coconut oil)
Basmati rice, for serving

Method

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  • Organic Purified/Deodorised Coconut Oil 500ml Organic Purified/Deodorised Coconut Oil 500ml

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