April 22, 2009

Butter Chicken Curry

Butter Chicken


When I first got my Tefal 4-in-1 I was desperate to find some decent slow cooker recipes and this is one I found on a forum. I’ve never had Butter Chicken in an Indian restaurant or as a takeaway, but the ingredients sounded nice and it was a simple recipe to follow.

This was the first time I’ve cooked chicken in the slow cooker and it was amazingly tender! We did enjoy the curry, but we couldn’t taste the butter so I would leave it out next time to save on calories! I would also increase the amount of spices as it needed a bit more flavour and chilli!
  • Serves: 2 generously
  • Cooking time: 4-5 hours

  • 500g chicken thigh fillets, quartered
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Tablespoons butter
  • 2 teaspoon garam masala
  • 1 teaspoon sweet paprika
  • 2 tsp ground coriander
  • 1 teaspoon finely chopped ginger (or ½ tsp ground)
  • ¼ teaspoon chilli powder
  • 1 cinnamon stick (or 1 tsp ground)
  • 6 cardamom pods, bruised (or 1-2 tsp seeds or ground – I left these out)
  • 2 Tablespoons tomato paste
  • 400g tin tomatoes
  • 1 Tablespoons sugar (I used honey)
  • Salt and pepper
  • ½ cup cream, plus extra if desired

  1. Heat a little oil in a large frying pan and brown chicken. Transfer to preheating slow cooker.
  2. Add the onion and garlic to the pan, frying gently until the onion is softened.
  3. Add butter and spices, and continue frying gently until spices are fragrant.
  4. Add tomato paste, tomatoes, sugar, salt and pepper and increase heat to med - med/high. Simmer for a few minutes, stirring until mixture has thickened.
  5. Add cream and stir well to combine.
  6. Remove from heat and pour into slow cooker, stirring to distribute the sauce evenly. Replace lid and slow cook for ½ hour on high (if using traditional slow cooker), then about 3-5 hours on low, stirring occasionally.
  7. Remove cardamom and cinnamon stick. Add extra cream or yoghurt to taste.


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