Slow cooker butter chicken recipe
 Use your slow cooker to make a rich, creamy butter chicken curry that’s perfect for all the family. Serve with rice or naan bread to soak up all the lovely sauce. 20g/¾oz butter, cut into small chunks4 garlic cloves, not too large, finely grated20g/¾oz chunk fresh root ginger, peeled and finely grated4 tsp medium curry powder¼ tsp dried chilli flakes2 tbsp tomato purée1 tbsp caster sugar8 boneless, skinless chicken thighs, each cut into 4 similar sized pieces100ml/3½fl oz double creamsalt and freshly ground black pepperbasmati rice and fresh coriander, to serve 20g/¾oz butter, cut into small chunks 4 garlic cloves, not too large, finely grated 20g/¾oz chunk fresh root ginger, peeled and finely grated 4 tsp medium curry powder ¼ tsp dried chilli flakes 2 tbsp tomato purée 1 tbsp caster sugar 8 boneless, skinless chicken thighs, each cut into 4 similar sized pieces 100ml/3½fl oz double cream salt and freshly ground black pepper basmati rice and fresh coriander, to serve Method Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Recipe tips This curry is best cooked fairly quickly, but you can switch to low and cook for 5–6 hours if that suits your timings better. If you like a spicier curry, increase the curry powder by 1 tsp and add an extra ½ tsp dried chilli flakes. The sauce for this chicken isn’t overly thick and the final results will depend a little on the size of your slow cooker and how long you cook the chicken. If you like more sauce, simply add extra cream at the end, or drizzle a little over when you serve.