It’s been a little while since I’ve been on here to share a new recipe with you all but things have been super duper hectic in our household of late. I’ve managed to start back up at work…. then we bought a house… then we packed our entire house into boxes all whilst having poor Millie come home with hand, foot and mouth AND then gastro (which she so kindly shared with everyone)… then we found out that we can’t move in to our new house for a little bit longer than expected which has left us at home surrounded by a sea of boxes with only the bare essentials left out. So whilst we wait I’m going to make the most of our time and post some of the new recipes I’ve got waiting for you.
This Slow Cooker Butter Chicken is always a hit with the whole family, especially kids. It’s a regular favourite in our house and it’s great for those busy days when you don’t have time to cook in the evenings. It can be put on at lunch time or in the morning and all you have to do is cook some rice before you’re ready to serve. You can even the double the recipe and freeze your leftovers so that you’ve got a meal on hand for when you just can’t be bothered cooking.
This recipe is gluten free and I’ve added in substitutions for dairy free, I personally prefer the butter and cream version of this recipe but it’s still pretty good made with coconut oil and cream.
If you’re looking for more easy slow cooker recipes check out my Slow Cooker Indian Beef Curry and my Slow Cooker Osso Buco with Sweet Potato Quinoa Mash.
- 1kg of free-range chicken thighs
- 2 tbsp lemon juice
- 2 tsp + 2 tbsp minced garlic
- 3 tbsp garam masala
- 2 tsp paprika
- 1 tbsp minced ginger
- 2 tsp himalayan salt
- 2 cups tomato passata
- 3/4 cup cream (or coconut cream)
- 2 tbsp butter (or coconut oil)
- Basmati rice, for serving
- Place the whole chicken thighs into a bowl with the lemon juice, 2 tsp garlic and 1 tbsp of garam masala. Cover and place in the fridge overnight.
- Place the whole chicken thighs into the slow cooker. In a jug mix together the passata, 2 tbsp garam masala, 2 tbsp garlic, paprika, ginger and salt. Pour the sauce mixture over the chicken and place on low for 6 hours or high for 4 hours.
- Add the butter and cream (or coconut cream and oil) and stir gently until combined.
- When you’re ready to serve I like to use two forks and gently pull apart the chicken into chunks, if it’s ready it will be so tender it falls apart easily.
- Serve with basmati rice and some naan or roti bread if you like.