Deviously creamy with a rich spiciness, this Batch Cook Butter Chicken recipe is sublime. Slow Cooked to release all the incredible flavours, making a scrumptious sauce. It makes enough to feed a family for a whole week and freezes beautifully for easy week night dinners.
Ingredients
- 2kg Chicken Breast £11.79
- 1kg Onions 95p
- Garlic 24p
- Chillies 57p
- Ginger 79p
- Tomato Puree 59p
- Yoghurt 85p
- Cream £1.05
- Butter 50p
- Cornflour 20p
- Lemon Juice 20p
- Cumin 20p
- Cayenne Pepper 20p
- Ground Cinnamon 20p
- Paprika 20p
Total = £18.53
Makes 18 servings = £1.03 per serving
Food purchased from Aldi. Prices correct at time of publishing.
How to Make Batch Cook Butter Chicken
Step 1 – Marinade
Start by mincing the garlic.
Next peel the ginger. It’s really easy to peel ginger with a tea spoon. I know, it sounds weird, but honestly give it a go, it’s much easier than using a potato peeler. Just rub the ginger skin off with the tip of a tea spoon.
Then finely grate the ginger root. I recently bought myself a micro grater to make this much easier.
Finely chop the chillies to. Pop them all in a pan with a splash of oil and give them a little fry to release the fantastic aromas.
Chop the chicken breast into bite sized chunks. Pop it into some kind of container, I like to use my slow cooker because it saves on washing up later. Add the fried spices, yoghurt and a really good squirt of lemon juice. Then add the ground spices “to taste”. I usually hold back on the cumin because my kid’s don’t like it too spicey. Give it a stir to coat the chicken and leave it to marinade overnight in the fridge.
Step 2 – Slow Cook
In the morning pop the chicken into the slow cooker if you didn’t do this the day before. Then put the slow cooker on low.
Dice and fry the onions then add them to the slow cooker.
Add the tomato puree.
If you didn’t marinade the chicken the day before don’t worry too much – I forgot too! Just pop the ingredients into the slow cooker without marinading. This Slow Cooker Butter Chicken Recipe is definitely better left to marinade but, oh well #MomLifeHappens.
Add about 250g of butter and cover it with a generous sprinkling of cornflour. Give your Batch Cook Butter Chicken a good stir.
Slow Cook on low for about 8 hours, or if you’re in a rush you can cook it on high for about 5 hours. The cooking times don’t need to be anything like exact, just check that the chicken is cooked through and you’re good to go.
About half an hour before serving your Batch Cook Butter Chicken pour in the tub of double cream and stir it in.
Portion your Batch Cook Butter Chicken into freezer tubs and leave it to cool completely before labelling them and putting them in your freezer.
When you want to eat it later just grab a tub out of the freezer and defrost it in the fridge overnight. Batch Cook Butter Chicken can be reheated on the hob or in the microwave.
I do hope that my Batch Cook Butter Chicken recipe has inspired you to have a go at making your own.
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A Little Bit About Me . . .
Thank you so much for stopping by my little corner of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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