Who doesn't like an Indian takeaway? Rather than eating out cook this Slow Cooker Butter Chicken (otherwise known as Murgh Makhani) recipe yourself, you'll be amazed at how flavoursome it is!
In 1 tbsp of olive oil over a medium heat, seal the chicken and transfer to the slow cooker. In the same oil, fry the onions until translucent, and add the crushed garlic, cooking for another minute. Add the onions and garlic to the chicken that's already in the slow cooker.
In a bowl, mix together the garam masala, tumeric, curry powder, chilli powder, ginger, sugar, salt and pepper. In the same bowl, mix in the tomato puree, followed by the yoghurt and coconut milk.
Pour the spice mixture over the chicken and onions in the slow cooker, and stir well.
Cook on low for up to six hours. Once cooked, check the seasoning and adjust if required. Serve with plenty of chopped coriander.
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Notes
Chicken: It's possible to use chicken breast instead of thighs, but the result will be much better by using thighs. They're also a lot cheaper!
Garam Masala: You should be able to find this in all good supermarkets. If you've had it sat in your cupboard for years, chuck it and buy a fresh pot. It'll make an enormous difference to the end result.
Spice level: Butter chicken isn't a spicy curry. If you like your curry with a kick, add fresh chopped red chillis as you serve it up.