Slow cooker recipes

Healthier butter chicken

The cream is swapped for raw cashews in this twist on butter chicken.
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5H 20M
5H 50M

Make this popular Indian curry at home with our butter chicken recipe. Made in the slow cooker, this butter chicken is hearty, delicious and the ultimate winter warmer.

What to serve with butter chicken?

Serve this curry with steamed basmati rice, roti or devour it on its own. Or make your own two-ingredient yoghurt flatbread for scooping and dunking.

Can you freeze butter chicken?

This slow cooker butter chicken is suitable to freeze.

This recipe is from The Australian Women’s Weekly Year Round Slow Cooker, RRP $39.99 available from all good booksellers.

Love butter chicken? Try one of our other butter chicken recipes.

butter chicken




Place cashews in a medium bowl and cover with cold water; stand for 30 minutes or until plump and pale in colour.


Meanwhile, place chicken, buttermilk and spices in a large bowl; stir well to coat chicken completely. Cover and refrigerate for 30 minutes.


Drain chicken; reserve marinade. Heat oil in a large frying pan over high heat. Cook chicken in batches for 3 minutes each side or until lightly golden. Transfer chicken to a 5-litre (20-cup) slow cooker. Wipe the pan clean.


Place onion in the same pan; cook, stirring, for 4 minutes or until starting to soften. Stir in tomato paste and reserved marinade. Cook for 2 minutes or until mixture comes to a simmer and is fragrant.


Transfer onion mixture to the cooker. Stir in sweet potato, carrot and stock. Cook, covered, on LOW for 4½ hours or HIGH for 2½ hours, or until chicken is falling off the bone and vegetables are tender.


Meanwhile, drain cashews; reserve ½ cup of the soaking liquid. Process cashews and reserved soaking liquid to a smooth paste (use a high-powered blender if you have one, as this will achieve a very smooth result). Set aside until needed.


Transfer ½ cup (125ml) of the curry sauce to a large jug; stir in cashew paste until smooth. Return curry sauce to cooker and stir to combine. Add the corn. Cook, uncovered, for a further 30 minutes on HIGH or until sauce thickens and coats the back of a wooden spoon. Stir in spinach until just beginning to wilt. Season.


To serve, divide butter chicken among bowls; scatter with chopped cashews. Serve with steamed basmati rice.

Suitable to freeze.


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