skinnymixer’s Slow Cooked Butter this popular dish needs no introduction! Our viral Butter Chicken recipe has had a slow cooker upgrade!
With Lailah’s Naan being featured in our Dinners 3 cookbook – out March 21st, we thought we would give our popular Butter Chicken the slow cooker treatment. Everyone loved when we revamped our Chicken Tikka Masala for the TM6 Slow Cook Function and asked for the Butter Chicken to be next!
You can now make THE Butter Chicken Thermomix recipe using your slow cooker function in your TM6 or TM7 Thermomix or simply in a traditional slow cooker. We’ve simplified the steps and reduced the calories in this much-loved viral classic from my first cookbook A Little Taste of India.
We have also removed most of the whole spices from the recipe to make Butter Chicken Bingo a thing of the past!
A number of year’s ago in 2014, my Butter Chicken recipe took the Thermomix community by storm and has been our most popular recipe ever since. From the success of this recipe I released my first cookbook – A Little Taste of India and the rest is history. If you have a Thermomix, the chances are high that you have heard someone recommend my Butter Chicken.
The popularity of the Butter Chicken is what grew our Skinnymixers community to what it is today!
The original recipe does use whole spices and more butter and cashews than we have included in this recipe. If you would like a thicker sauce, we recommend using the higher amount of cashews.
What to serve this Slow Cooked Butter Chicken with:
- Vegetarian Biryani
- Plain white rice or Cauliflower Rice
- My Indian Cauliflower Rice from the A Little Taste of India cookbook
- Jewelled Coconut Rice
Extra recipes to make your dinner shine!
- Garlic, Cheese & Spinach Naan Bread – guest recipe from Lailah Rose
- Mango Lassi Whip from the A Little Taste of India cookbook
- Palak Raita – I could drink this delicious condiment
What you will need:
Equipment
- TM6, TM7 or slow cooker
Ingredients
- 800 g chicken thigh - cut into thirds
- 300 g cream or coconut cream
- 50 g honey - (optional)
- 1 bunch fresh coriander leaves - chopped
Marinade
- 1-2 tsp salt
- ¼-½ tsp ground chilli powder - (optional)
- 1 tsp garam masala
- 10 g fresh ginger
- 1 clove garlic - peeled
- 15 g apple cider vinegar
Tomato paste
- 2 clove garlic - peeled
- 10 g fresh ginger
- 80 g raw cashews - increase to 150g to thicken the sauce
- 30 g apple cider vinegar
- 400 g tin chopped tomatoes
- 100 g tomato paste
- 2 tsp salt
- 1 tsp garam masala
Gravy
- 200 g brown onions - peeled, halved
- 100 g butter - cubed
- ¼ tsp cinnamon powder
- 1 pinch ground clove
- 2 pinches cardamom powder
- 1 star anise
- 1 tsp cumin powder
- 1 tsp smoked paprika
Instructions
TM6 Slow Cook Mode - use only 800 g chicken
- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Scrape mixer bowl out completely into a large bowl and coat chicken pieces. Allow to marinade while continuing the next steps.
- Add tomato paste mixture ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set aside in a separate bowl.
- Without washing the bowl, add onions and chop 5 sec/speed 5/MC on. Scrape bowl down.
- Add remaining gravy ingredients. Cook for 5 min/100°C or 212°F/reverse/speed slow/simmering basket on top of lid.
- Add reserved tomato paste mixture and chicken. Cook for 90 min 90℃ slow cooker function.
- Add cream and honey. Cook for 4 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid.
- Pour curry into an insulated server, remove star anise, stir through chopped coriander and let it sit covered for 10 min.
Thermo cooker + Slow Cooker
- You can double the chicken using this method - you will need to double the marinade though.
- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Scrape mixer bowl out completely into a large bowl and coat chicken pieces. Allow to marinade while continuing the next steps.
- Add tomato paste ingredients to mixer bowl. Blend for 1 min/speed 8/MC on. Set tomato paste mixture aside in a separate bowl.
- Without washing the bowl, add onions and chop 5 sec/speed 5/MC on. Scrape bowl down.
- Add remaining gravy ingredients. Cook for 5 min/100°C or 212°F/speed slow/reverse/simmering basket on top of lid.
- Transfer to a slow cooker with reserved tomato paste mixture and chicken. Cook on low for 4-5 hr or high for 2-3 hr.
- With 30 min to go, stir through cream and honey. If you would like to thicken the sauce further, you can add additional cashew meal.
- Stir through chopped coriander, cover and let it stand to infuse. Taste and season with additional salt if required.
Conventional
- Add salt, chilli powder, ginger, garlic and apple cider to a blender. Blend to form a marinade.
- Scrape out completely into a large bowl and coat chicken pieces. Allow to marinade while continuing the next steps.
- Add tomato paste ingredients to blender. Blend for 1 min. Set tomato paste mixture aside in a separate bowl.
- Chop onions and heat oil in a saute pan on medium-low heat. Add gravy ingredients and saute for 5 min or until onions are translucent.
- Add reserved tomato paste mixture. Mix through and transfer to slow cooker with chicken. You may like to brown your chicken prior if you wish but not required.
- Cook on low for 4-5 hr or high for 2-3 hr.
- With 30 min to go, stir through cream and honey. If you would like to thicken the sauce further, you can add additional cashew meal.
- Stir through chopped coriander, cover and let it stand to infuse. Taste and season with additional salt if required.
and then