June 25, 2018
From scratch, slow cooked butter chicken
4 hrs 10 mins
4 hrs 25 mins
750g (4) Chicken breast fillets - diced
3 Tablespoon butter
1 Tablespoon oil
1 onion - chopped
3 garlic cloves - crushed
2 teaspoon Garam Masala
1 teaspoon ground Cardamom
1 teaspoon ground Coriander
1 teaspoon ground Ginger
1 teaspoon ground Tumeric
1 teaspoon ground Cumin
1 teaspoon Parika (I used hot)
1 teaspoon Cayenne Pepper (I used extra hot)
1 teaspoon Salt
1 teaspoon Cinnamon
1 Tablespoon brown sugar
4 Tablespoon Tomato Paste
1 jar (700g) Tomato Passata
1 tin (400ml) Coconut Cream
1Heat oil and butter until melted (either in large fry pan or slow cooker on stove top if able)
2Add onion and garlic and cook gently until onions are soft.
3Add chicken and seal.
4Stir in combined spices. Cook for 1-2 minutes.
5Add tomato paste. Stir to combine then cook for 1 minute.
6Add Passata. Stir to combine thoroughly.
7Cook in slow cooker on High 4 hours.
9Stir in coconut cream in the last hour.
1I served with seasoned rice and Naan bread.
2I combined all spices in a small bowl prior to adding.
3I like a little heat so used “hot” versions of paprika and cayenne. Adjust to own taste.
4I used Breville BSC560 which is 6L with searing bowl. Adjust cooking time to your cooker.
Submitted by Michelle Brown
June 27, 2021
Delicious! I skipped all the pre-cook instructions & put it all in SC together. I left out the sugar (a personal preference) & forgot to buy coconut cream. Used dairy cream on individual serve instead (individuals for personal preference). This one will be made again.
July 4, 2020
Have made this twice now and we love it! Especially my 1 year old. I think it’s her favourite meal. Freezes well too.
June 13, 2020
Really tasty recipe, I’ll be definitely making this again.
Might leave out the sugar – the recipe is great as it is!
That’s only my personal preference though 🙂
March 18, 2019
Absolutely beautiful – will definitely make again
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