Ingredients
For the slow cooker butter chicken
- 60g butter
- 1 onion, diced
- 5 cloves garlic, crushed
- 1/2 teaspoon ground ginger
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 x 400g tin crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon lemon zest
- 1 1/2 cups cream
- 2 tablespoons cornflour
- 1.5kg boneless chicken thighs, cut into cubes
Method
For the slow cooker butter chicken
- Heat the butter in a frying pan. Add the onion and cook for about 5 minutes over a low heat.
- Place the cooked onion into the slow cooker with the garlic, ginger, spices, crushed tomatoes, tomato paste, lemon zest and 1 cup of the cream. Stir to combine.
- Add the cubed chicken and cook on low for 4–5 hours.
- In a cup combine the remaining cream with the cornflour and stir to make a paste.
- Stir half of the cream paste into the slow cooker and leave, covered, for a few minutes to thicken.
- Add the remaining cream paste if needed.
- Cook for another 15 minutes.
- Serve with rice.