Slow Cooker Butter Chicken Curry
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
6 servings
-
Calories
665 kcal
-
Course
Main Course
-
Cuisine
Indian
Slow Cooker Butter Chicken Curry
Description
Slow Cooker Butter Chicken Curry presents a rich, flavorful sauce built from finely chopped onion, garlic, and ginger combined with tomatoes, tomato paste, and a carefully balanced blend of spices including garam masala, cumin, turmeric, smoked paprika, and cayenne pepper. The sauce is pureed into a smooth paste and slow-cooked with large pieces of skinless chicken breasts, allowing the flavors to meld and the chicken to become tender.
After slow cooking, butter cubes are stirred into the curry to enrich the sauce, followed by heavy cream which lends creaminess and softens the spice heat. The sauce achieves a velvety texture that coats the chicken pieces, making each bite satisfying yet delicate.
This dish is best served over steamed rice or cauliflower rice to soak up the fragrant sauce, making it a hearty option for lunch or dinner. Garnishing with fresh coriander adds a bright herbal note.
For convenience, the curry sauce paste can be prepared ahead and frozen, simplifying future meal prep. Leftovers keep well in the fridge for 2 to 3 days, allowing easy reheating for additional meals.
Ingredients
For the sauce
- 1 onion chopped finely
- 4 garlic cloves
- 400 g chopped tomatoes 14oz tin
- 1 tbsp tomato paste (optional)
- 1 tbsp ginger or ginger paste, finely grated fresh
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp cumin ground
- 1 tsp Turmeric ground
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp cayenne pepper
Butter Chicken
- 10 chicken breasts cut into cubes, large, skinless
- 113 g butter cubed, unsalted
- 120 ml cream heavy / double cream
- Coriander cilantro) to garnish, fresh
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Cut the chicken breasts into large cubes removing any large pieces of fat.
- Put all the sauce ingredients in a food processor and blitz to a smooth paste.
- Add the paste into your slow cooker and mix in the diced chicken.
- Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
- Stir in the butter until it melts into the sauce and add the cream.
- Taste and adjust the seasoning (if needed). Garnish with chopped coriander and serve over rice or cauliflower rice.
Notes
- The sauce paste can be made in advance and frozen for easy use later.
- Store any leftovers refrigerated and consume within 2 to 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 7g | 2% |
| Protein | 82g | 164% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 309mg | 103% |
| Sodium | 1085mg | 45% |
| Potassium | 1618mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
