Ninja Recipes UK

Butter Chicken (Slow Cooker)

AuthorKiraJasmine
RatingDifficultyBeginner

Simple and delicious recipe for Butter Chicken! Serve with rice, naan bread, chips - anything you fancy!!
Please note, this is NOT a spicy sauce - if you wish to make this spicier, you can adjust the level of spices added.

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Yields4 Servings
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

 3 or 4 Chicken FilletsCut into small strips or dice into cubes.You can use any meat you like - traditionally Chicken is used
 100 g ButterThis can be salted or unsalted butter
 1 OnionDiced in small cubes
 3 or 4 Garlic Cloves
 100 g Tomato Purée
 200 g Natural YoghurtYou can opt for a low fat yoghurt here, if you wish
 400 ml Coconut MilkThis is one full can of coconut milk (usually found with curry pastes, etc in the supermarket)
 1 tbsp Curry PowderI use Mild, but you can opt for a spicier alternative!
 1 tbsp Garam Masala
 1 tbsp Chilli PowderThis amount will not make the sauce spicy at all - but you can add more if you would like a bit of a kick!

1

Simply chop up all the ingredients and pop them into the Foodi pot. Give this a good stir until the sauce is all one colour (a kind of pastel orange).

Put the pressure cooker lid on and set to 'VENT'. Switch on and select 'SLOW COOK'. Set the temperature to 'HIGH' for 4 hrs. (Alternatively, you can set the temp to 'LOW' for 8 hrs).

You can pretty much leave this - I usually give it a stir once or twice during cooking.

2

Once your butter chicken is almost complete, you can cook up some rice, naan breads, even chips - whatever you fancy!

Enjoy 🙂

CategoryCuisineCooking MethodDiet

Ingredients

 3 or 4 Chicken FilletsCut into small strips or dice into cubes.You can use any meat you like - traditionally Chicken is used
 100 g ButterThis can be salted or unsalted butter
 1 OnionDiced in small cubes
 3 or 4 Garlic Cloves
 100 g Tomato Purée
 200 g Natural YoghurtYou can opt for a low fat yoghurt here, if you wish
 400 ml Coconut MilkThis is one full can of coconut milk (usually found with curry pastes, etc in the supermarket)
 1 tbsp Curry PowderI use Mild, but you can opt for a spicier alternative!
 1 tbsp Garam Masala
 1 tbsp Chilli PowderThis amount will not make the sauce spicy at all - but you can add more if you would like a bit of a kick!

Directions

1

Simply chop up all the ingredients and pop them into the Foodi pot. Give this a good stir until the sauce is all one colour (a kind of pastel orange).

Put the pressure cooker lid on and set to 'VENT'. Switch on and select 'SLOW COOK'. Set the temperature to 'HIGH' for 4 hrs. (Alternatively, you can set the temp to 'LOW' for 8 hrs).

You can pretty much leave this - I usually give it a stir once or twice during cooking.

2

Once your butter chicken is almost complete, you can cook up some rice, naan breads, even chips - whatever you fancy!

Enjoy 🙂

Butter Chicken (Slow Cooker)

5 Comments

    1. Hi there,

      Apologies – we are currently looking in to how to amend the ‘Yields X Servings’. I would say this comfortably makes 4/5 larger portions.

      3-4 chicken fillets is right for this, but if you would prefer more or less chicken this can be adjusted. 1tbsp of chilli powder is correct – this does not make the curry spicy at all, it’s a very small amount in relation to the amount of sauce (lots of coconut milk and yoghurt).

      Hope this helps! 🙂

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