Description
A hearty and flavorful slow cooker butter chicken recipe featuring tender chicken thighs marinated in spices and yogurt, slow-cooked with a rich blend of onions, garlic, ginger, and tomato purée. This comforting Indian-inspired dish is perfect served with basmati rice, naan bread, and a side of chutney or lime pickle.
Ingredients
Scale
Marinade
- 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
- Salt and pepper, to season
Main Dish
- 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
To Serve
- Cooked basmati rice
- Naan bread
- Mango chutney or lime pickle
- Fresh coriander
- Lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, combine lemon juice, ground cumin, paprika, hot chilli powder, natural yogurt, and salt and pepper. Mix well to form the marinade. Chop the chicken thighs into bite-sized pieces, toss them with the marinade ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Sauté Aromatics: Heat butter, ghee, or vegetable oil in a large heavy saucepan over medium heat. Add the chopped onion, crushed garlic, finely chopped green chilli (if using), grated ginger, and season with salt. Fry gently for around 10 minutes, stirring occasionally, until the onion is softened and fragrant.
- Add Spices and Tomato Puree: Stir in garam masala, ground fenugreek, and tomato purée to the softened aromatics. Cook for an additional 2 minutes, stirring continuously, until the mixture becomes fragrant and the tomato purée slightly thickens.
- Combine Chicken and Stock: Pour in the chicken stock and add the marinated chicken along with all the marinade. Stir well to combine everything.
- Slow Cook the Dish: Transfer the entire mixture from the saucepan into a slow cooker. Cover and cook on low heat for 6 to 7 hours, or until the chicken is very tender and the flavors have melded together beautifully.
- Garnish and Serve: Just before serving, sprinkle the toasted flaked almonds over the butter chicken. Serve hot with cooked basmati rice, naan bread, a side of mango chutney or lime pickle, fresh coriander leaves, and lime wedges for an authentic and delicious meal.
Notes
- Marinate the chicken overnight for deeper flavor and tenderness.
- Adjust the hot chilli powder and green chilli quantity for desired spice level.
- Use ghee instead of butter for a more authentic Indian taste.
- To make it gluten-free, ensure naan bread is substituted with gluten-free bread or serve with rice alone.
- Toast the almonds gently over low heat until golden to enhance their flavor.
- If you don’t have a slow cooker, you can simmer the chicken on the stovetop for 1.5 to 2 hours on low heat until tender.
- Prep Time: 15 minutes (plus 1 hour to overnight marinating)
- Cook Time: 6 to 7 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Keywords: slow cooker butter chicken, Indian chicken curry, slow-cooked curry, butter chicken recipe, easy slow cooker recipes, Indian slow cooker meals
