Slow Cooker Butter Chicken

Ingredients

• 650 g Chicken (Source specifies 600–700 g; quantity uses the midpoint for scaling.)
• 1 Onion (Diced; frozen onion was used by the author.)
• 1 tbsp Garlic cloves (Or 1 tbsp lazy garlic, as used by the author.)
• 1 tbsp Ginger purée
• 2 tbsp Tomato purée
• 400 g Chopped tomatoes
• 1 Chicken stock cube (Crumbled; cube weight and composition unspecified.)
• 1 tbsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Paprika
• 1 tsp Turmeric
• 1 tsp Chilli powder
• Salt (To taste.)
• Black pepper (To taste.)
• 125 ml Double cream (Source specifies 100–150 ml; quantity uses the midpoint for scaling.)
• 50 g Butter
• Honey or sugar (Optional, a little if needed; choose honey or sugar.)
• Basmati rice (To serve; amount not specified.)
• Garlic naan (To serve warm; amount not specified.)

Steps

1. 1

   Put the chicken, diced onion, garlic, ginger purée, tomato purée, and chopped tomatoes into the slow cooker.

2. 2

   Stir in the crumbled chicken stock cube, garam masala, cumin, ground coriander, paprika, turmeric, chilli powder, salt, and black pepper.

3. 3

   Cover with the lid. Cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is cooked through.

4. 4

   During the final 15–20 minutes of cooking, stir in the double cream and butter. Continue cooking until the sauce is rich and creamy.

5. 5

   Taste and adjust the seasoning. Add a little honey or sugar if needed.

6. 6

   Serve over basmati rice with warm garlic naan.

Notes

The source gives ranges for chicken (600–700 g) and cream (100–150 ml); midpoint quantities are used here for numeric scaling. Amounts for salt, pepper, optional sweetener, rice, and naan are not specified. No rice-cooking or naan-warming method is provided.

Nutrition per serving

• main
• dinner
• slow-cooker
• comfort-food
• takeaway-style