Butter Chicken Curry Indian Slow-cooked

Slow Cooked Butter Chicken

A delicious and warming Butter Chicken, cooked with Russell Hobbs multi cooker.

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Cook: 4.5 Hrs

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In a large bowl, mix together marinade ingredients, then add chicken thighs and coat with marinade. Leave to marinate for at least 1 hour or overnight.
Turn Russel Hobbs Mulitcooker onto ‘Sear’ mode, then melt butter in Multicooker. Once butter has melted, add onion and sauté for 5-7 mins, until very soft and start to turn a golden colour.
Add garlic and ginger, sauté for 2 mins before adding tomato paste, cumin, turmeric, garam masala, chilli powder and ground coriander. Stir well and continue to cook for 1 min, then add chicken thighs. Cook chicken thighs for 5-10 mins, ensuring they are not sticking.
Add chicken stock, stir well until everything is mixed and bring to a low simmer. Change mode on Mulitcooker to ‘High Slow Cook’, cover with lid and leave to slow cook for 4 hours.
Once butter chicken has slow cooked, remove lid, stir and check consistency of butter chicken. If you would like a thicker sauce, then turn back to ‘Sear” mode a simmer down rapidly. If not, then stir in double cream to Butter Chicken and serve immediately.

Nutritional Info

Per serving (served with 1 flatbread):

Cals – 423

Carbs – 24g

Protein – 35g

Fat – 21g

Ingredients

Serves 4

For the chicken marinade:

  • 500g of chicken thighs - cut into 3.
  • 200g of full fat greek yoghurt.
  • Tsp of cumin.
  • Tsp of garam masala.
  • Tsp of turmeric.
  • Tsp of chilli powder.
  • Tbsp of ginger - grated.
  • Tbsp of garlic - grated.

For the butter chicken:

  • 30g of unsalted butter.
  • 1 onion - finely chopped.
  • Tbsp of garlic - grated.
  • Tbsp of ginger - grated.
  • 2 tbsp of tomato paste.
  • Tsp of cumin.
  • Tsp of turmeric.
  • Tsp of garam masala.
  • Tsp of chilli powder.
  • Tsp of ground coriander.
  • 400ml of chicken stock.

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