Ingredients

500g skinless boneless chicken thighs, cut into 3 pieces

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

2 tbsp butter, ghee or vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

Thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

250ml chicken stock

50g flaked almonds, toasted

Cooked basmati rice, to serve

Naan bread, to serve

Mango chutney or lime pickle, to serve

Fresh coriander, to garnish

Lime wedges, to garnish

Instructions

Step 1: In a medium bowl, combine the lemon juice, ground cumin, paprika, hot chilli powder, natural yogurt, and some seasoning to make the marinade. Add the chicken pieces and toss well to coat. Cover and chill in the fridge for at least 1 hour, or overnight for best results.

Step 2: Heat the butter, ghee, or oil in a large, heavy saucepan over medium heat. Add the chopped onion, crushed garlic, green chilli (if using), grated ginger, and a pinch of salt. Fry gently for about 10 minutes until the onion is soft and translucent.

Step 3: Stir in the garam masala, ground fenugreek, and tomato purée. Cook for 2 minutes more until the spices release their aroma.

Step 4: Pour in the chicken stock and add the marinated chicken along with all the marinade. Mix well and transfer everything into your slow cooker.

Step 5: Cook on low for 6 to 7 hours, or until the chicken is tender and cooked through.

Step 6: Just before serving, sprinkle the toasted flaked almonds on top. Serve with cooked basmati rice, naan bread, mango chutney or lime pickle, fresh coriander, and lime wedges.

Tips & Variations

For a creamier texture, stir in a splash of cream or coconut milk before serving.

If you prefer less heat, reduce or omit the hot chilli powder and green chilli.

To make it vegetarian, substitute the chicken with firm paneer or chickpeas.

Marinating the chicken overnight intensifies the flavors, so plan ahead when possible.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock if the sauce has thickened too much. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs are preferred as they stay juicier and tender during slow cooking. If using breasts, keep an eye on the cooking time to avoid drying out.

Is it necessary to use a slow cooker for this recipe?

No, you can make butter chicken on the stovetop by simmering on low heat for about 45 minutes to an hour until the chicken is tender. However, the slow cooker helps develop deeper flavors with minimal hands-on time.