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Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry

Slow Cooker Recipes > Curry Recipes
Slow Cooker Recipes > Poultry Recipes

Slow Cooker Butter Chicken Curry

Slow Cooker Butter Chicken Curry

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Butter Chicken Curry is rated / 5 based on votes.

Print Recipe
Preparation time: 30 minutes
Slow Cooker Size 4L+
Serves: 4
Cooking time: 6 hours on HIGH settings


  • 4 large chicken thighs
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon curry paste
  • 2 teaspoons curry powder
  • 2 teaspoons tandoori masala
  • 1 teaspoon garam masal
  • 1 onion, diced
  • 190 grams (6oz) pureed tomatoes
  • 400 ml (13 fl oz) coconut milk
  • 15 green cardamom pods
  • 0.2kg (6oz) natural yogurt
  • salt


  1. Remove skin and bone from chicken and cut into bite sized pieces
  2. Heat the butter and vegetable oil in a large frying pan.
  3. Add chicken, onion and garlic and cook for about 10 minutes while stirring constantly.
  4. Add the curry powder, curry paste, tandoori masala, garam masala and pureed tomatoes and stir until there are no lumps of the tomato.
  5. Spoon the mixture into a preheated slow cooker.
  6. Add the cardamom pods, coconut milk and yoghurt.
  7. Cook on High heat for 4 to 6 hours.
  8. Season with salt and remove the cardamom pods.
  9. Serve while hot

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