Ingredients

500g skinless boneless chicken thighs, cut into 3 pieces

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

2 tbsp butter, ghee or vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

Thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

250ml chicken stock

50g flaked almonds, toasted

Cooked basmati rice (to serve)

Naan bread (to serve)

Mango chutney or lime pickle (to serve)

Fresh coriander (to garnish)

Lime wedges (to serve)

Instructions

Step 1: In a medium bowl, combine the lemon juice, ground cumin, paprika, hot chilli powder, natural yogurt, and seasoning to create the marinade. Toss the chicken pieces in this mixture, cover, and refrigerate for at least 1 hour or overnight for best flavor.

Step 2: Heat the butter, ghee, or vegetable oil in a large heavy saucepan over medium heat. Add the chopped onion, crushed garlic, green chilli (if using), grated ginger, and a pinch of salt. Cook gently for about 10 minutes until the onion is soft and translucent.

Step 3: Stir in the garam masala, ground fenugreek, and tomato purée. Cook for 2 minutes until the spices release their aroma.

Step 4: Pour in the chicken stock and add the marinated chicken along with all the marinade. Mix well, then transfer everything into the slow cooker.

Step 5: Cook on low for 6 to 7 hours, or until the chicken is tender and cooked through.

Step 6: Just before serving, sprinkle the toasted flaked almonds over the top. Serve the butter chicken with basmati rice, warm naan bread, a side of mango chutney or lime pickle, fresh coriander leaves, and lime wedges.

Tips & Variations

For a milder dish, reduce or omit the hot chilli powder and green chilli.

Use coconut milk instead of yogurt for a dairy-free version with a subtle sweetness.

Marinating the chicken overnight enhances the depth of flavor.

Add vegetables like peas or spinach in the last hour of cooking for extra nutrition.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or stock if the sauce is too thick. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs stay juicier and more tender during slow cooking.

Do I need a slow cooker for this recipe?

The slow cooker helps develop the rich flavors and tender texture, but you can also cook it gently on the stove in a heavy pan over low heat for 1.5–2 hours.