Directions
11. Heat the half a tub of Ghee in large saucepan over medium heat.
22. Add the onion and garlic and sauté for five minutes until translucent.
33. Turn the heat down to low and stir in spices.
44. Add the tomato paste and cook for one minute.
55. Add the salt, lemon juice, and mix well.
66. Place the cut up chicken in the slow cooker and combine with the mixture from the pan.
77. Cook on low for 4 to 5 hours stirring every hour.
88. In the last hour add the coconut cream and mix through and cook until the sauce has thickened.
9Serve with plain rice and or poppadoms.
Submitted by Kelly
4 Reviews
Malinda Armodie
February 25, 2018
I personally found half a tub of ghee too much, especially for that amount of onion used in this recipe. I have made this twice now, and I have used just enough ghee to coat the onions, with a little bit to spare for soaking up the spices. Also, there is a lot of sauce for the amount of chicken, I used just over 1kg the first time, and there was still a lot of sauce. Breast was a little dry, so I’ve switched to thigh and it’s much better. I’ve just used 2kg thigh, essentially doubled the recipe, added 2tsp more salt, and the chicken to sauce ratio is much better! A very popular dish in my household, this is the second time this week I’ve cooked it, and can see it becoming a regular inclusion in my weekly cooking
Cathryn Pawley
September 8, 2017
First time I made this I mixed up ginger/garam masala amounts-was still nice! Today made it with correct amounts and was absolutely fantastic! Will make it regularly. I used thigh fillets
Nadia King
June 19, 2017
Lovely recipe. Quick easy and tasty. I didn’t have lemon so I substituted with comquats. Can’t say how it compares to other butter chickens because I have only ever had jar sauce once, it’s definitely nicer than that though.
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Jess
April 8, 2018
Simple and easy to make. Next time I’ll add more of the spices since it’s very mild for my Punjabi family