Slow Cooker Butter Chicken recipe

Preparation Time: 30 minutes | Cooking Time: 8 hours

Butter enriches this delicious slow cooker chicken curry, yielding a slightly sweet, creamy, rich curry that's particularly yummy served with a soft, floury naan bread.


  • 4 large chicken thighs, trimmed, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tsp. curry powder
  • 1 tbsp. curry paste
  • 2 tsp. tandoori masala
  • 1 tsp. garam masala
  • 175g tomato puree
  • 15 green cardamom pods
  • 400g coconut milk
  • 200g natural yoghurt
  • 2 tbsp. each butter and oil
  • Salt to taste


  1. Heat butter and oil in a large frying pan and add the chicken, onion and garlic. Fry until the chicken is browned and the onion softened and browned.

  2. Stir in the curry powder, pasta, tandoori masala, garam masala and tomato puree. Fry until fragrant, then pour into a slow cooker.

  3. Stir in the cardamom, coconut milk and yoghurt, then season to taste. Cover and cook on low for 7-8 hours or on high for 4-5 hours. Remove cardamom pods before serving.

If you like, you can use more butter for a richer flavour. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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