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4.63
from
29
votes
Slow Cooker Butter Chicken Curry
This rich butter chicken curry is so easy to make in your slow cooker. Serve with steamed rice and naan bread or cauliflower rice for a delicious Keto option.
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
Butter Chicken Recipe, Keto Butter Chicken, Slow Cooker Butter Chicken
Servings:
6
servings
Calories:
665
kcal
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
For the sauce
1
onion
chopped finely
4
garlic cloves
400
g
| 14oz tin chopped tomatoes
1
tbsp
tomato paste
(optional)
1
tbsp
finely grated fresh ginger
or ginger paste
1
tbsp
lemon juice
2
tsp
garam masala
1
tsp
ground cumin
1
tsp
ground turmeric
1
tsp
smoked paprika
1
tsp
salt
½
tsp
cayenne
Butter Chicken
10
large skinless chicken breasts
cut into cubes
113
g
(½ cup) unsalted butter
cubed
120
ml
(½ cup) cream
heavy / double cream
fresh coriander
(cilantro) to garnish
salt and pepper to season
to taste
Instructions
Cut the chicken breasts into large cubes removing any large pieces of fat.
Put all the sauce ingredients in a food processor and blitz to a smooth paste.
Add the paste into your slow cooker and mix in the diced chicken.
Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
Stir in the butter until it melts into the sauce and add the cream.
Taste and adjust the seasoning (if needed). Garnish with chopped coriander and serve over rice or cauliflower rice.
Video
Notes
The curry will keep in the fridge for 2-3 days.
The sauce paste can be prepared in advance and frozen to use whenever you like!
Nutrition
Calories:
665
kcal
|
Carbohydrates:
7
g
|
Protein:
82
g
|
Fat:
33
g
|
Saturated Fat:
16
g
|
Cholesterol:
309
mg
|
Sodium:
1085
mg
|
Potassium:
1618
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1230
IU
|
Vitamin C:
13
mg
|
Calcium:
68
mg
|
Iron:
3
mg