Photo of Wendy’s slow-cooker butter chicken by WW

Wendy’s slow-cooker butter chicken

1 - 5
PersonalPoints™ per serving
Total Time
6 hr 20 min
10 min
6 hr 10 min
Recipe by our WW Ambassador Wendy. Follow her on Instagram @cooksisternz.



1 medium, finely chopped

Skinless chicken breast

800 g, cut into 3cm cubes


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

Ground cayenne pepper

1 tsp

Canned diced tomatoes

1 400g can, (1 x 400g can)

Tomato paste

½ cup(s), (130g)

99% fat-free plain yoghurt

200 g

Fresh coriander

½ cup(s), chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat a 4.5 litre (18-cup) slow cooker for 6 minutes (see tip). Lightly spray slow cooker with oil. Add onion and chicken, cook, stirring occasionally for 7 minutes. Add garlic, ginger, garam masala, cumin seeds, turmeric, curry powder, cardamom pods, cinnamon stick and cayenne pepper. Cook, stirring for 2 minutes. Season with salt.
  2. Add tomatoes, tomato paste and 300ml warm water. Cook, covered on high for 4 hours or low for 6 hours. Remove cardamom pods and cinnamon stick.
  3. Stir in yoghurt and heat through. Serve sprinkled with coriander. If your setting has been on low, turn setting to high once you have stirred in the yoghurt.


If your slow cooker can not fry use a large non-stick frying pan in Step 1. Transfer mixture to slow cooker. Continue with Step 2.