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Slow Cooker Butter Chicken – from scratch – my version
This is by no means authentic, it’s just my way of cooking it.
Ingredients:
3 large diced chicken breasts (can use 6 or 8 thighs, which are better, but I had breasts in the freezer)
1 large diced brown onion
4 tablespoons tomato paste
1 tablespoon butter
6 teaspoons minced garlic
4 teaspoons minced ginger
Approx 1 heaped tablespoon curry powder (I use Keens)
Approx 1 level tablespoon of turmeric
Approx 1 level tablespoon garam masala
3 teaspoons ground coriander
2 teaspoons of ground cumin
A good pinch of Red chilli flakes (optional)
Pinch of salt and pepper
1 tin of coconut cream
Directions:
Put all ingredients into slow cooker (no need to brown meat) mix and put on high for 2 hours then low for 4 (sometimes I have it on for longer, just depends on when we are ready to eat. You can also just put it on low for 8 hours if you prefer. I just like using the high setting first.)
You can freely adjust spices/herbs/ chilli etc to your tasting. More if you like it really spicy and of course less, if you have young ones trying it.
I serve or sprinkled with fresh coriander and basmati rice, naan bread (homemade) and papadums.
