The first time I had made Butter Chicken in the slow cooker was when we had Mr I’s nana over for dinner and I thought I would do something different to what she would usually have for dinner. Nana is 99, {Edit: Nana is now 101 and living on her own.} still lives on her own and is one of the loveliest and most inspiring people I know. I so hope my kids have a fair dose of her genes! The dish was a hit with Nana and the kids.
Slow Cooker Butter Chicken
Ingredients:
- 600g chicken breasts
- 50g butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Indian curry paste (I would add less next time to reduce the spicyness slightly for the kids. If it were for me I would double it!)
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp finely chopped ginger (or ½ tsp ground)
- 1 tsp ground cinnamon
- 15 cardamom seeds
- 140g tomato paste
- 1 (400ml) tin coconut milk
- 1 cup plain yoghurt (plus optional extra to serve)
- pinch salt to taste
Method:
- Melt the butter in a large frypan over medium heat.
- Add chicken and brown.
- Add onion and garlic, cooking until the onion has softened and turned translucent.
- Add curry paste, garam masala, coriander, ginger, cinnamon, cardamom and tomato paste. Blend until smooth.
- Transfer to the slow cooker.
- Add coconut milk and yoghurt to the slow cooker and season to taste with salt.
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours.
- Before serving remove and discard the cardamom pods.
- Serve with rice, pappadoms and yoghurt.
- 600g chicken breasts
- 50g butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Indian curry paste (I would add less next time to reduce the spicyness slightly for the kids. If it were for me I would double it!)
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp finely chopped ginger (or ½ tsp ground)
- 1 tsp ground cinnamon
- 15 cardamom seeds
- 140g tomato paste
- 1 (400ml) tin coconut milk
- 1 cup plain yoghurt (plus optional extra to serve)
- pinch salt to taste
- Melt the butter in a large frypan over medium heat.
- Add chicken and brown.
- Add onion and garlic, cooking until the onion has softened and turned translucent.
- Add curry paste, garam masala, coriander, ginger, cinnamon, cardamom and tomato paste. Blend until smooth.
- Transfer to the slow cooker.
- Add coconut milk and yoghurt to the slow cooker and season to taste with salt.
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours.
- Before serving remove and discard the cardamom pods.
- Serve with rice, pappadoms and yoghurt.
Our Family Menu Plan for this week.
Last week’s menu plan was all over the place for a variety of reasons! So this week sees some repeats from last week as well as a new recipe to try.
Baking: Rolled Oat Slice
Monday: Home Made Hamburgers And Salad
Tuesday: Pasta With Chicken and Spinach
Wednesday: Left Overs
Thursday: Sausages and Salad
Friday: Baked Penne with Bacon
Saturday: Chicken Lasagne
Sunday: Slow Cooker Roast Lamb
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes.