Crock Pot Butter Chicken

August 31, 2018


  • 3 tbsp butter

  • 1 tbsp vegetable oil

  • 1 large onion peeled and chopped

  • 700 g chicken breast approx. 4 large chicken breasts, diced

  • 4 cloves garlic peeled and minced

  • 1 large piece of ginger about the size of your thumb, peeled and finely chopped

  • 1 tsp salt

  • 1.5 tbsp garam masala

  • 1 tbsp curry powder

  • 1 tsp paprika

  • 1 tsp cinnamon

  • 240 ml (1 cup) chicken stock water plus a stock cube or bouillon for gluten free is fine

  • 2 x 400ml/14oz tins of chopped tomatoes

  • 2 tbsp tomato puree (Tomato Paste for US)

  • 2 tsp sugar

  • 6 cardamom pods sew them together with a piece of string so you can easily fish them out later

  • 175 ml or 3/4 cup double/heavy cream

  • Handful of chopped coriander to serve




1.   Preheat your slow cooker to high.

2.   Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.

3.   Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.

4.   Remove the cardamom then stir in the cream and allow to heat through.

5.   Serve over rice sprinkled with some coriander




Calories 362

Fat 22g

Carbs 13g

Protien 27g





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