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Herb Fed Poultry Herbs GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Slow Cook Butter Chicken

  • Prep Time
    20 minutes
  • Cook Time
    slow cook on high for 2 hours, or on low for 4-6 hours
  • Total Time
    Upto 6 hours 20 minutes

This utterly wonderful slow cooked version of an absolute classic will have you wondering why you’ve never made this before. Butter Chicken Curry, also known as Murgh Makhani, is a popular and rich North Indian dish known for its creamy tomato-based sauce and tender, marinated chicken. It's one of the most internationally recognised Indian dishes and is especially popular in restaurants serving Indian cuisine. Butter chicken is mild, creamy, and slightly sweet, with a rich tomato-butter base and a hint of smokiness from the grilled chicken. It’s not meant to be very spicy, making it a great entry point for those new to Indian food. This can be left to cook on 'slow' all day providing you with such warmth and comfort on arrival back home, what’s not to love? Common Pairings: Naan or roti – Indian flatbreads to scoop up the curry Basmati rice – Long-grain rice complements the saucy dish Pickled onions, cucumber raita, or salad on the side

Serves: Serves 4-6

  • Ingredients
  • Method

4 chicken breasts (left whole)

1 onion

Thumb size of ginger (a good 2 tablespoons)

6 large garlic cloves

1 tin of tomato's 

1 tablespoon tomato purée

1 teaspoon cumin 

1 teaspoon garam masala
2 teaspoons smoked paprika
1 teaspoon turmeric 

1/2 teaspoon chilli powder
1 teaspoon salt

1 teaspoon ground black pepper
3 tablespoons butter 

120ml double cream

Fresh coriander to garnish & lemon wedges to squeeze over.

In a mini chopper or food processor combine the ginger, garlic and onion to form a smooth paste. Then add the tin of tomatoes, tomato puree and combine until smooth. Add all the dried spices to the paste and combine.

 

In the slow cooker pot place the chicken and pour over the sauce, making sure to coat the chicken in the sauce. Place the butter on top and pop the lid on the slow cooker and cook on high for 2 hours, or on low for 4-6 hours.

 

Remove the chicken from the slow cooker and sauce and chop into slices or cubes.

Stir the cream in the sauce and whisk until the sauce is creamy then return the chicken to the pot.

 

Cook the rice to packet instructions and serve with fresh coriander on top and slices of lemon.

 

Enjoy x

Recipe courtesy of Stephs_Food_diary 

 

 

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