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
1 Review
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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.