Slow Cooker Butter Chicken

My cooker broke yesterday so until we receive a new one the slow cooker will be used more than ever! This recipe is a family hit, I made it today and it’s absolutely delicious. Recipe from Kitchen Sanctuary.


  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 large onion peeled and chopped
  • 700 g chicken breast approx. 4 large chicken breasts, diced
  • 4 cloves garlic peeled and minced
  • 1 large piece of ginger about the size of your thumb, peeled and finely chopped
  • 1 tsp salt
  • 1.5 tbsp garam masala
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 240 ml (1 cup) chicken stock 
  • 2 x 400ml/14oz tins of chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 6 cardamom pods sew them together with a piece of string so you can easily fish them out later
  • 175 ml or ¾ cup double/heavy cream
  • Handful of chopped coriander to serve


  • Preheat your slow cooker to high.
  • Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
  • Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
  • Remove the cardamom then stir in the cream and allow to heat through.
  • Serve over rice sprinkled with some coriander



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