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How to cook slow cooked Indian butter chicken

  • 10 mins
  • 3 hours
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • Ingredients
  • 8 free-range boneless, skinless chicken thighs, each cut in half
  • 50g unsalted butter
  • 2 onions finely chopped
  • 4 garlic cloves, not too large, finely grated
  • thumbnail sized piece of fresh root ginger, peeled and finely grated
  • 4 tsp madras curry paste
  • 2 tbsp tomato purée
  • 150ml fresh double cream
  • salt and freshly ground black pepper
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Introduction

A simple take on an all-time favourite curry served with fresh naan bread, steamed rice & fresh coriander. This recipe can be cooked in a slow cooker or the oven, it also can be batch-cooked & frozen for another day.

Method

Preheat the oven to 120°C or 100°C fan assisted (gas 1) or set the slow cooker to high.

In a pan over medium-high heat soften the onions & garlic in the butter then add the ginger, curry paste, tomato puree & chicken pieces.

Add 100ml cold water or to just cover the chicken & stir well.

Transfer to the slow cooker or casserole & cook for 3 to 5 hours until the chicken is very tender & the sauce is rich & aromatic.

Pour the cream over the chicken & simmer uncovered for a further 10 minutes checking the seasoning before serving.

Serve with perfect with freshly cooked rice, coriander & fresh naan bread.

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