This delicious Jamie Oliver Slow Cooker Butter Chicken is a creamy, flavorful dish perfect for an easy weeknight meal. With tender chicken thighs coated in aromatic spices, it’s a quick-to-prepare recipe that simmers to perfection in your slow cooker. Serve with basmati rice and fresh coriander for a comforting, restaurant-quality meal at home.
Ingredients Needed
- 20g/¾oz butter (cut into small chunks)
- 4 garlic cloves, finely grated
- 20g/¾oz fresh root ginger (peeled and finely grated)
- 4 tsp medium curry powder
- ¼ tsp dried chilli flakes
- 2 tbsp tomato purée (tomato paste)
- 1 tbsp caster sugar (superfine sugar)
- 8 boneless, skinless chicken thighs (cut into 4 similar-sized pieces)
- 100ml/3½fl oz double cream (heavy cream)
- Salt and freshly ground black pepper
- Basmati rice and fresh coriander, to serve
How To Make Slow Cooker Butter Chicken
- Prepare the spice mixture: Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée, and sugar in the slow cooker and mix thoroughly.
- Add the chicken: Add the chicken pieces, season well with salt and pepper, and stir to coat the chicken evenly with the spice mixture.
- Add water and cook: Pour in 75ml/2½fl oz cold water, stir, and cover the slow cooker. Cook on high for 4–5 hours until the chicken is very tender and the sauce is fragrant.
- Stir in the cream: Add the cream to the slow cooker, cover, and cook on high for another 10 minutes until the dish is heated through.
- Final seasoning and serve: Taste and adjust the seasoning as needed. Serve with freshly cooked basmati rice and sprinkle with fresh coriander.
Recipe Tips
- Use skinless chicken thighs: Thighs are more tender and juicy than chicken breasts, which ensures a flavorful and moist butter chicken.
- Season the chicken well: Don’t be shy with the salt and pepper when coating the chicken, as it enhances the flavors and balances the richness of the butter.
- Stir in the cream last: Adding the cream towards the end prevents it from curdling and keeps the sauce smooth and creamy.
- Check the chicken for tenderness: Make sure the chicken is very tender before serving—if it’s not, let it cook a bit longer. The longer it cooks, the better the flavors will develop.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover butter chicken cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the butter chicken to cool completely, then place it in an airtight, freezer-safe container. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Place the butter chicken in a saucepan over low heat. Stir occasionally and cook for about 5-7 minutes, until it’s heated through. Add a splash of water or cream if the sauce thickens too much.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 409
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 149mg
- Sodium: 594mg
- Potassium: 1420mg
- Total Carbohydrate: 22g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 53g
Try More Jamie Oliver Recipes:
- Jamie Oliver One Pot Chicken And Rice
- Jamie Oliver Chicken Kiev
- Jamie Oliver Warm Chicken Salad
- Jamie Oliver Crème Fraîche Chicken Pie
Jamie Oliver Slow Cooker Butter Chicken
Description
This delicious Jamie Oliver Slow Cooker Butter Chicken is a creamy, flavorful dish perfect for an easy weeknight meal. With tender chicken thighs coated in aromatic spices, it’s a quick-to-prepare recipe that simmers to perfection in your slow cooker. Serve with basmati rice and fresh coriander for a comforting, restaurant-quality meal at home.
Ingredients
Instructions
- Prepare the spice mixture: Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée, and sugar in the slow cooker and mix thoroughly.
- Add the chicken: Add the chicken pieces, season well with salt and pepper, and stir to coat the chicken evenly with the spice mixture.
- Add water and cook: Pour in 75ml/2½fl oz cold water, stir, and cover the slow cooker. Cook on high for 4–5 hours until the chicken is very tender and the sauce is fragrant.
- Stir in the cream: Add the cream to the slow cooker, cover, and cook on high for another 10 minutes until the dish is heated through.
- Final seasoning and serve: Taste and adjust the seasoning as needed. Serve with freshly cooked basmati rice and sprinkle with fresh coriander.
Notes
- Use skinless chicken thighs: Thighs are more tender and juicy than chicken breasts, which ensures a flavorful and moist butter chicken.
- Season the chicken well: Don’t be shy with the salt and pepper when coating the chicken, as it enhances the flavors and balances the richness of the butter.
- Stir in the cream last: Adding the cream towards the end prevents it from curdling and keeps the sauce smooth and creamy.
- Check the chicken for tenderness: Make sure the chicken is very tender before serving—if it’s not, let it cook a bit longer. The longer it cooks, the better the flavors will develop.
Jamie Oliver Slow Cooker Butter Chicken