Wendy’s slow-cooker butter chicken
1
Points®
Total time: 6 hr 30 min • Prep: 15 min • Cook: 6 hr 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Brown onion
1 large, finely chopped
Skinless chicken breast
800 g, cut into 2cm pieces
Garlic
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
Cardamom
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)
Instructions
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.
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