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Hi guys, my family love this slow cooker butter chicken curry especially my 3 year old. I add some chopped chilies to it near the end once I’ve taken some out for my little boy. You can also add spinach near the end. First move to the ingredients;
Ingredients:
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken thighs, cut into pieces(bite sized)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 tablespoon curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 175g tomato puree
- 15 green cardamom pods
- 1 (400ml) tin coconut milk
- 200g natural yogurt
- Salt to taste
Method:
Heat the butter and vegetable oil in a large frying pan over medium heat. Stir in the chicken, onion and garlic. Then cook and stir until the onion has softened and turned translucent, about 10 minutes.
Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato puree until no lumps of tomato puree remain. After that pour into a slow cooker, and stir in the cardamom pods, coconut milk and yogurt. Season to taste with salt.
Put the lid on and cook on high 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
I hope you liked the slow cooker butter chicken recipe. Thanks for reading the recipe and don’t forget to share this recipe with your friends and family members.
