Becky Excell’s Slow Cooker Butter Chicken
October 30, 2024
Level super easy
If you love a creamy, flavourful curry but aren’t in the mood for a kitchen marathon, Becky Excell’s Slow Cooker Butter Chicken is just what you need. Designed to be low FODMAP-friendly, this “lazy” butter chicken brings all the warm, comforting spices of a classic curry into an easy, fuss-free recipe. Picture juicy, tender chicken pieces coated in a mildly spiced, velvety sauce that’s perfect for mopping up with naan bread or spooning over Basmati rice.
This recipe is all about simplicity without sacrificing flavour. With just a few easy steps, you can enjoy a delicious butter chicken that practically cooks itself. The slow cooker method means you can simply toss in the ingredients, let the spices work their magic, and come back to a dish that tastes like it’s been simmering for hours. And for those who prefer using the oven or a pressure cooker, this adaptable recipe has got you covered.
Becky Excell’s low FODMAP take on butter chicken swaps out high-FODMAP ingredients for options like garlic-infused oil and lactose-free dairy, so it’s suitable for those following a low FODMAP diet. Whether it’s a busy weeknight or a relaxed weekend dinner, this one-pot wonder is bound to become a favourite. Serve it with basmati rice and a sprinkle of fresh coriander for a restaurant-quality curry experience at home—minus the effort!
This one-pot wonder is the zero-effort curry that never fails to please a crowd. Think juicy chunks of chicken coated in a creamy, mildly spiced sauce that’s perfect served with Basmati rice. Mix the ingredients for the spice blend together in a small bowl. To cook in a slow cooker: This is an edited extract from Quick & Easy Gluten Free by Becky Excell published by Quadrille Books RRP $39.99
Becky Excell's Slow Cooker Butter Chicken Curry
Ingredients
SPICE BLEND
TO SERVE
Instructions
Place the chicken, ginger, garlic oil, carrot, tomato paste, butter and water in the slow cooker. Stir in the spice blend until everything is combined, ignoring that the butter is still in a lump! Pop the lid on and cook on low for around 4 hours, or high for 2 hours, until the chicken is nicely done. Stir in the yoghurt, cream, if using, and cornflour mixture, then leave the lid off and cook for a further 30 minutes, to allow the sauce to thicken.
To cook in the oven:
Preheat your oven to 140°C fan / 160°C / 325°F.
Place the chicken, ginger, garlic oil, carrot, tomato paste, butter and water in a large, lidded and flameproof casserole dish. Stir in the spice blend until everything is combined, ignoring that the butter is still in a lump! Pop the lid on and place in the oven for around 2 hours, or until the chicken is nicely done. Remove the lid, stir in the yoghurt, cream (if using) and cornflour mixture then place on the hob over a medium heat for about 5–10 minutes to allow the sauce to thicken up to your liking.
To cook in a pressure cooker:
Follow the instructions for the slow cooker, but cook for 20–25 minutes. Use the quick-release function to release the pressure, stir in the yoghurt, cream, if using, and cornflour mixture. Set to a sauté setting and cook for a further 5–10 minutes.
To serve, sprinkle over the coriander and serve with basmati rice.Notes
This is an edited extract from Quick & Easy Gluten Free by Becky Excell published by Quadrille Books RRP $39.99
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