Slow-cooker butter chicken

• skinless boneless chicken thighs↗500g g

  cut into 3 pieces

• lemon↗1

  juiced

• ground cumin↗2 tsp tsp
• paprika↗2 tsp tsp
• hot chilli powder↗1-2 tsp tsp
• natural yogurt↗200g g
• butter↗2 tbsp tbsp

  ghee or vegetable oil

• onion↗1 large

  chopped

• garlic cloves↗3

  crushed

• green chilli↗1

  deseeded and finely chopped (optional)

• ginger↗thumb-sized piece

  grated

• garam masala↗1 tsp tsp
• ground fenugreek2 tsp tsp
• tomato purée↗3 tbsp tbsp
• chicken stock↗250ml ml
• flaked almonds↗50g

  toasted

• cooked basmati rice↗
• naan bread↗
• mango chutney

  or lime pickle

• fresh coriander
• lime wedges↗

Step-by-step instructions

1. 1

   In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

2. 2

   In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

3. 3

   Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs on Low until the chicken is tender.

4. 4

   Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.