Slow Cooker Butter Chicken
Created by ImPat on August 29, 2020
- Servings: 4
- Prep Time: 20m
- Cook Time: 4h
- Recipe #35558
Ingredients
- 1.25 kilograms chicken thighs, boneless, skinless (fillets)
- 1 cup yogurt (natural)
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 3 teaspoons garam masala
- 3 cloves garlic, minced
- 1 tablespoon ginger root, grated (fresh)
- 1 teaspoon salt
- 1 cup tomato passata
- 1/4 cup tomato paste
- 1 cup heavy whipping cream, we have also tried coconut cream which works well
- 2 tablespoons sugar
How to Make
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Step 1: Trim thighs and cut into halves or quarters if they are large.
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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.
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Step 3: Place chicken with the marinade into the bowl of a slow cooker.
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Step 4: Whisk together passata, tomato past, cream and sugar, and pour over the chicken and cook on high for 4 hours.
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Step 5: Check for seasoning and add salt if required.
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Step 6: Serve with basmati rice, pappadums and/or warm naan bread.
Nutritional Facts
- Serving Size: 1 (169.5 g)
- Calories 247.3
- Total Fat - 15.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 47.8 mg
- Sodium - 642 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 3.1 g
- Sugars - 10.2 g
- Protein - 13.6 g
- Calcium - 78.9 mg
- Iron - 2.5 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.1 mg