Slow Cooker Butter Chicken
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Slow Cooker Butter Chicken
Prep Time70 Minutes
Servings4
Cook Time375 Minutes
Ingredients
8 chicken thighs (bone in), skin removed
120ml double cream
400g natural yoghurt
Juice and zest of 1⁄2 lemon
1 tsp ground coriander
1 tsp paprika
40g butter
1 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, peeled & chopped
3cm piece of fresh ginger, peeled & grated
1 green chilli, deseeded & chopped
1 tsp cardamom pods, cracked
1 tbsp garam masala
1 tsp chilli powder
3 tbsp tomato purée
100ml chicken stock
Sea salt
Freshly ground black pepper
Steamed rice
Naan Bread
Handful coriander
Directions
INGREDIENTS
- 8 chicken thighs (bone in), skin removed
- 120ml double cream
For the marinade:
- 400g natural yoghurt
- Juice and zest of 1⁄2 lemon
- 1 tsp ground coriander
- 1 tsp paprika
For the curry sauce:
- 40g butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, peeled & chopped
- 3cm piece of fresh ginger, peeled & grated
- 1 green chilli, deseeded & chopped
- 1 tsp cardamom pods, cracked
- 1 tbsp garam masala
- 1 tsp chilli powder
- 3 tbsp tomato purée
- 100ml chicken stock
- Sea salt
- Freshly ground black pepper
To serve:
- Steamed rice
- Naan Bread
- Handful coriander
DIRECTIONS
- Put the chicken in a dish with all the marinade ingredients and leave to marinade for at least an hour or overnight.
- Heat the oil in a frying pan, or with the sauté setting on your slow cooker. Gently fry the onion, garlic, ginger and chilli for 5–10 minutes until very soft. Add butter and the spices and cook for a minute until melted and fragrant.
- Tip into a slow cooker (if using a frying pan) and add the chicken thighs in their marinade, tomato purée and stock. Season well and cook on low for 6 hours.
- Carefully remove the chicken to a warmed dish (it will be very tender and falling apart). The sauce will look a little split at this stage but don’t worry, it will come back together.
- Either with the sauté function of your slow cooker or in a pan over a medium heat, reduce the sauce for 5–6 minutes until thickened nicely, then stir through the double cream. Bubble for a few more minutes until you have a rich creamy sauce. Return the chicken to the sauce and serve with rice, naan bread and lots of fresh coriander scattered over the top.
70 minutes
Prep Time
375 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Oyster Cut Irish Chicken Thighs Bumper Pack 1600g
Buy 2 for €10
€5.49€3.43/kg
Dunnes Stores Double Cream 250ml
€1.39€5.56/l
Dunnes Stores Greek Style Natural Yogurt 500g (4x125g)
€1.99€3.98/kg
Dunnes Stores Lemon
€0.49
Dunnes Stores Coriander Ground 30g
€1.00€0.03/g
Dunnes Stores Paprika 36g
€1.00€0.03/g
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Pure Vegetable Oil 1L
€1.55€1.55/l
Dunnes Stores My Family Favourites Onions 1kg
€1.19€1.19/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Organic Ginger 150g
€2.00€13.33/kg
Dunnes Stores Organic Vegetables Mixed Chillies
€2.49€24.90/kg
Schwartz Cardamom Pods 26g
€4.50€0.17/g
Dunnes Stores Garam Masala 32g
€1.00€0.03/g
Dunnes Stores Chilli Ground 35g
€1.00€0.03/g
Dunnes Stores Tomato Purée 140g
€0.65€4.64/kg
Kallo Organic Chicken Stock Cubes 6 x 11g
€2.30€34.85/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Basmati Rice 250g
€0.65€2.60/kg
Fitzgeralds Family Bakery 2 Large Authentic Naan 260g
€2.49€9.58/kg
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Recipe
INGREDIENTS
- 8 chicken thighs (bone in), skin removed
- 120ml double cream
For the marinade:
- 400g natural yoghurt
- Juice and zest of 1⁄2 lemon
- 1 tsp ground coriander
- 1 tsp paprika
For the curry sauce:
- 40g butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, peeled & chopped
- 3cm piece of fresh ginger, peeled & grated
- 1 green chilli, deseeded & chopped
- 1 tsp cardamom pods, cracked
- 1 tbsp garam masala
- 1 tsp chilli powder
- 3 tbsp tomato purée
- 100ml chicken stock
- Sea salt
- Freshly ground black pepper
To serve:
- Steamed rice
- Naan Bread
- Handful coriander
DIRECTIONS
- Put the chicken in a dish with all the marinade ingredients and leave to marinade for at least an hour or overnight.
- Heat the oil in a frying pan, or with the sauté setting on your slow cooker. Gently fry the onion, garlic, ginger and chilli for 5–10 minutes until very soft. Add butter and the spices and cook for a minute until melted and fragrant.
- Tip into a slow cooker (if using a frying pan) and add the chicken thighs in their marinade, tomato purée and stock. Season well and cook on low for 6 hours.
- Carefully remove the chicken to a warmed dish (it will be very tender and falling apart). The sauce will look a little split at this stage but don’t worry, it will come back together.
- Either with the sauté function of your slow cooker or in a pan over a medium heat, reduce the sauce for 5–6 minutes until thickened nicely, then stir through the double cream. Bubble for a few more minutes until you have a rich creamy sauce. Return the chicken to the sauce and serve with rice, naan bread and lots of fresh coriander scattered over the top.