The best way to keep warm this winter is to stay in and have comfort food waiting in the kitchen. Slow-cooked butter chicken with tomatoes and lots of spices definitely sounds tempting. Too decadent? Not this particular recipe that only needs a tablespoon of butter, so you can enjoy and dig in without the guilt!
Butter easily makes any dish rich and tasty. And while this is an important ingredient for making butter chicken delicious, this slow-cooking recipe shows that you can cut the fat but not the flavour.
By letting the chicken cook low and slow with the spice paste, the meat becomes flavourful, not to mention fork tender. This winter-warmer recipe is good for four and best served with a bowl of steaming basmati rice.
Recipe instructions and image are printed with permission from the book “The Healthy Slow Cooker” (RRP $35.00) written by Ross Dobson and photographed by Jeremy Simons. Book is out now and published by Murdoch Books.
- Slow cooker
- Chef’s knife
- Boning knife
- Cutting board
- Mixing bowl or storage container for the chicken pieces
- Digital weighing scale
- Measuring spoons
- Measuring cups
- Food processor
- Wooden spoon or kitchen spoon or silicone spatula
- Bowls for serving
- 750g chicken thigh fillets
- 1 brown onion, chopped
- 3cm (1¼ in) piece ginger, chopped
- 2 cloves garlic, chopped
- 1 large green chilli, seeded and chopped
- 1 tbsp, olive oil
- 1 tbsp, butter
- ½ tsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 tbsp sweet paprika
- 5 green cardamom pods, lightly crushed
- 2 tbsp cold water
- 2 tbsp tomato paste (concentrated purée)
- 2 tsp chicken stock powder
- 400g can crushed tomatoes
- 1 tbsp cornflour
- 260g (1 cup) natural yoghurt
- Brown basmati rice, to serve
- Handful of roughly chopped coriander (cilantro), to serve
- Lemon wedges, to serve
- Heat your slow cooker to High.
- Meanwhile, trim off all the fat from the chicken thighs and discard. Cut each thigh in half, or into thirds if large, bearing in mind that they will shrink as they cook. Refrigerate until needed.
- Put the onion, ginger, garlic, and chilli into a food processor and process until you have a chunky paste.
- Heat the oil in a large frypan over medium heat. Add the paste and cook for 8 to 10 minutes, until the liquid from the onion has evaporated and the paste looks dry.
- Stir through the butter and cook for a minute until the butter has melted. Stir in the chilli powder, cumin, coriander, garam masala, paprika, and cardamom pods.
- Add about 2 tablespoons of cold water and stir to incorporate any stuck-on bits. Stir in the tomato paste and stock powder then scrape the contents of the frypan into the bowl of the slow cooker.
- Add the crushed tomatoes, cornflour, yoghurt, and chicken. Give everything a good stir, nudging the chicken into the sauce, cover the slow cooker, and cook for 2 hours.
- After 2 hours, give the mixture a stir then quickly cover again to avoid losing too much heat. Cook for a further 2 hours until the chicken is very tender and the sauce is thick.
- Serve the butter chicken on brown basmati rice, garnished with chopped coriander and lemon wedges on the side.