ESTHER’S FRIDAY NIGHT TREATS
Slow cooker butter chicken
“Stuffed-crust pizza has to be one of my favourite teenage discoveries”
My go-to choice at the Indian takeaway has always been a creamy butter chicken. Mild, fragrant and rich, this recipe really fits the bill. It can be started on a Friday morning, then left to slowly simmer away until you get home from work. I serve mine with hot mango chutney and garlic naans.
SERVES 4 PREP 25 mins plus at least 1 hr chilling COOK 6-7 hrs EASY *
500g skinless, boneless chicken thighs, cut into large chunks2 tbsp butter or ghee1 large onion, chopped3 garlic cloves, chopped1 green chilli, deseeded and chopped thumb-sized piece ginger, peeled and grated1 tsp garam masala2 tsp fenugreek3 tbsp tomato purée250ml chicken50g flaked almonds, toasted a few coriander leaves, to serve cooked rice, naan breads, mango chutney and lime wedges, to serve (optional)
