Slow Cooked Butter Chicken Curry

For Christmas we asked for a slow cooker and we have enjoyed using it so far. Here is one of our favourite recipes.


Serves: 2
Prep time: 10 mins (+1 hour marinade and 10 minutes cooking)
Cooking time: 6 hours
Difficulty: Easy


  • 320g skinless boneless chicken thighs, chopped

For the marinade:

  • Juice of 1 lemon
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp hot chilli powder
  • 200g natural yogurt

For the curry:

  • 2 tbsp butter
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • Thumb-sized piece ginger, grated
  • 1 tsp garam masala
  • 2 tsp ground fenugreek
  • 3 tbsp tomato purée
  • 250ml chicken stock


– Mix all the marinade ingredients in a bowl with some seasoning. Add the chicken and cover and chill in the fridge for 1 hr or overnight.
– Heat the butter in a large saucepan. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
– Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6 hrs until the chicken is tender.
– Serve with pilau rice and naan bread



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