SLOW COOKER BUTTER CHICKEN
Try this slow cooker butter chicken curry and make a sure-fire family favourite. It has a deliciously creamy, lightly spiced tomato sauce and juicy chunks of chicken
500g skinless, boneless chicken thighs, cut into 3 pieces
FOR THE MARINADE 1 lemon, juiced
2 tsp ground cumin 2 tsp paprika
1-2 tsp hot chilli powder 200g natural yogurt FOR THE CURRY
2 tbsp butter, ghee or vegetable oil
1 large onion, chopped 3 garlic cloves, crushed 1 green chilli, deseeded and finely chopped (optional) thumb-sized piece ginger, grated
1 tsp garam masala 2 tsp ground fenugreek 3 tbsp tomato purée 250ml chicken stock 50g flaked almonds, toasted TO SERVE (OPTIONAL) cooked basmati rice naan bread mango chutney or lime pickle fresh coriander lime wedges 1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight. 2
In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft. 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs until the chicken is tender. 4
Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you so desire.