Photo of Slow-cooker butter chicken by WW

Slow-cooker butter chicken

Points® value
Total Time
1 hr 40 min
10 min
1 hr 30 min
Our secret to this takeaway favourite? Slow cooking! The slow cooker makes the chicken incredibly tender and infuses the curry with a blend of Indian spices.


Low Fat Spread

1½ tablespoon(s)


1 medium, finely chopped


5 clove(s), finely chopped

Root Ginger

1 tablespoon(s), finely chopped

Garam Masala

1 tablespoon(s), level

Ground Cumin

1 teaspoon(s), level

Ground coriander

½ teaspoon(s), level


½ teaspoon(s)

Tomato Purèe

2 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Chicken breast, skinless, raw

400 g, diced

Reduced fat coconut milk, tinned (9% Fat)

120 ml

Brown rice, boiled

480 g

Coriander, fresh

1 tablespoon(s), chopped


  1. Melt the spread in a frying pan, add the onions, garlic and ginger and cook for 5 minutes, until fragrant, add the herbs and spices and cook for 1 minute, then add the tomato purée and cook for a further minute.
  2. Transfer the mixture to the slow cooker, add the tinned tomatoes and the diced chicken and stir together. Place the slow cooker on High and cook for 1 hour 30 minutes, until the chicken is cooked through.
  3. Once the curry has finished cooking, add the coconut milk and stir to combine.
  4. Divide the cooked rice among 4 plates, top with the curry and the chopped coriander.


To make this dairy free, use coconut oil in place of the low-fat spread. Just remember to adjust the Points.