Slow Cooker Butter Chicken

Prep Time
Cook Time
4h 20m
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated and do not include refrigeration time."

Original is 4 servings


  • Serving Size: 1 (175.2 g)
  • Calories 252.7
  • Total Fat - 15.3 g
  • Saturated Fat - 8 g
  • Cholesterol - 100.2 mg
  • Sodium - 650.2 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 9 g
  • Protein - 16.1 g
  • Calcium - 96.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Trim thighs and cut into halves or quarters if they are large.

Step 2

Combine yoghurt with the spices, garlic, ginger and salt and add chicken and stir to coat and then cover and refrigerate for at least 4 hours.

Step 3

Place chicken with the marinade into the bowl of a slow cooker.

Step 4

Whisk together passata, tomato past, cream and sugar, and pour over the chicken and cook on high for 4 hours.

Step 5

Check for seasoning and add salt if required.

Step 6

Serve with basmati rice, pappadums and or warm naan bread.


No special items needed.

1 Reviews


This dish is very tasty and the sauce is luxuriously smooth, soaking into the rice perfectly. Followed the recipe as written, except for upping the garlic and ginger. Marinated overnight and started it in the morning, cooking it on low for approximately 8 hours. Resulted in very tender chicken. Thank you, ImPat for sharing. Made it for FYC and Billboard.


review by:
(23 Sep 2020)

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