Slow-Cooker Butter Chicken

Name: Slow-Cooker Butter Chicken
Cuisine: Asian, Indian
Ingredients: 1kg boneless chicken thighs (halved); 125g ghee; 1 onion (chopped); salt (to season); freshly ground black pepper (to season); 125ml (1/2 cup) thickened cream; 1/4 cup coriander leaves (chopped); Basmati rice (steamed, to serve); 400g can crushed tomatoes; 190g (1/3 cup) Greek yoghurt; 4 cloves garlic (crushed); 90g ( 3/4 cup) ground almonds; 2cm piece ginger (grated); 1 tsp ground cardamom; 2 tbs brown sugar; 2 tsp garam marsala; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp chilli powder; 2 tbs tomato paste; 1 pinch saffron threads

4 steps

Turns out well in the slow cooker. No need to brown the chicken. Next time, add sultanas.

Updated at: Sun, 10 Mar 2024 01:25:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories926.7 kcal (46%)

Total Fat76.9 g (110%)

Carbs29 g (11%)

Sugars14.5 g (16%)

Protein35.7 g (71%)

Sodium551.6 mg (28%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

To make marinade, combine all ingredients in a 6-cup capacity baking dish. Add chicken, then rub marinade all over. Cover and refrigerate for 1 hour to marinate.

Step 2

Preheat oven to 180C. Melt ghee in a small frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add to chicken mixture and cover dish tightly with foil. Bake for 40 minutes. Remove foil and bake for a further 15 minutes or until very tender.

Step 3

Stir cream and coriander through chicken, then season.

Step 4

Divide rice among serving plates and top with chicken and sauce. Garnish with coriander.