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slow-cooker butter chicken

Wendy’s slow-cooker butter chicken

Points® value
Total Time
6 hr 30 min
15 min
6 hr 15 min
Here, WW Ambassador Wendy (@cooksisternz) blends a perfectly balanced mix of spices with tender chicken and creamy yoghurt to create her slow-cooker version of the famous butter chicken.


Brown onion

1 large, finely chopped

Skinless chicken breast

800 g, cut into 2cm pieces


4 clove(s), crushed

Fresh ginger

2 tsp, grated

Garam masala

2 tsp

Cumin seeds

1 tsp

Ground turmeric

1 tsp

Curry powder

1½ tsp


4 whole, pods

Cinnamon quill

1 whole, (stick)

Ground cayenne pepper

1 tsp

Canned diced tomatoes

1 400g can

Tomato paste

½ cup(s), (130g)

99% fat-free, plain or natural yoghurt, unsweetened

200 g

Fresh coriander

½ cup(s), sprigs

Oil spray

1 x 3 second spray(s)


  1. Preheat a 5.5 litre (22 cup) capacity slow cooker on high (see tips), then lightly spray with oil. Add onion and chicken and cook, stirring occasionally, for 7 minutes. Add garlic, ginger and spices and cook, stirring, for 2 minutes or until fragrant. Season with salt.
  2. Stir in tomatoes, tomato paste and 300 ml warm water. Cover with lid. Cook on high for 4 hours (or low for 6 hours). Remove cardamom pods and cinnamon stick.
  3. Stir in yoghurt. Cook on high for a further 5 minutes or until heated through. Serve sprinkled with coriander.


COOK'S TIPS: If your slow cooker doesn't sear, complete step 1 in a non-stick frying pan, then transfer to slow cooker and follow steps 2–3. Dollop over a little extra yoghurt and serve with lime wedges, if you like. TO REFRIGERATE: Store butter chicken in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 3 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot. Top with coriander just before serving.