Slow cooker Butter Chicken

Ingredients

(For the marinade)

1 tsp garam masala

1 tsp ground cumin

Salt/pepper to taste

1 tsp ground coriander

3 garlic cloves

1 thumb sized piece of ginger

1 green chilli

Juice of 1 lemon

150ml natural yoghurt

1 tsp paprika

6-7 boneless chicken thighs

(For the sauce)

50g unsalted butter plus 1 tbsp

1 onion finely chopped

5 garlic cloves

1 thumb sized piece of ginger

Green chillies to taste

2 tsp garam masala

1 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

4 tbsp tomato purée

85g chopped tomatoes

150ml double cream

Salt/pepper to taste

Freshly chopped coriander (optional)

1 tbsp plain flour

Directions

Place the garlic/ginger/green chillies/spices and yoghurt for the marinade into the blender and blend until smooth or finely chop them. Place all of the ingredients for the marinade into a mixing bowl then season the chicken with it, cover and place in the fridge for a few hours or even overnight.

Add the garlic/ginger/green chillies for the sauce into a blender and blend until smooth or finely chop them. Place a pan onto medium high heat then add in the butter and allow it to melt then cook the onions for a few minutes before adding in the garlic/ginger and green chillies. After about a minute add in the spices and tomato puree/chopped tomatoes then add in about 1/2 cup of water and cook until the sauce thickens. Remember to add in the salt to taste.

Brown the chicken on both sides using either a grill pan or by placing it under the grill, cook for about 1-2 minutes on each side. Place the chicken into the slow cooker pot and then coat it with the plain flour, pour in the sauce and give it a stir. Place the tablespoon of butter into the pot then cover and cook on low for 5-6 hours. Add in the double cream and freshly chopped coriander before serving.

served with homemade naan bread!