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Slow Cooker Butter Chicken

3.7 from 3 votes

Slow Cooker Butter Chicken

Cooking Time Icon
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Servings Icon
Servings 4 people



  • 2 pk Sicín Sásta skinless chicken thigh fillets

For themarinade

  • 200 g plain yoghurt
  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1-2 tsp chilli powder
  • Salt & pepper

For the curry

  • 2 tbsp ghee or sunflower oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 1 green chilli, deseeded & finely chopped (optional)
  • Thumb-size piece ginger, grated
  • Salt & pepper
  • 1 tsp garam masala
  • 2 tsp mild curry powder
  • 3 tbsp tomato purée
  • 250 ml chicken stock

To serve

  • Flaked almonds
  • Cooked basmati rice
  • Naan bread


  • In a medium sized bowl, mix together the marinade ingredients. Cut the chicken into bite-size pieces then add to the marinade and toss well to coat. Cover and refrigerate until needed.
  • Heat the ghee or oil in a large pan over medium heat. Once hot, add the onion, garlic, chilli, ginger and a sprinkling of salt and pepper. Cook until onion is soft, 5-10 minutes.
  • Add the spices and tomato purée to the pan, mix into the other ingredients and cook for further 2 minutes.
  • Add the stock, scraping the bottom of the pan with a wooden spatula to lift any stuck bits.
  • Pour into slow cooker then add the marinated chicken, give it a big stir to combine.
  • Cook on low for 6 hours.
  • To serve, sprinkle with flaked almonds and serve with cooked basmati rice and naan bread. You can also serve with mango chutney.

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