Butter Chicken Curry is one of my absolute favorite curries and this Bored of Lunch recipe is a great way to make it at home in the slow cooker using chicken, garlic, butter, turmeric, garam masala, and curry paste.

To make Bored of Lunch Butter Chicken curry in your slow cooker or crockpot, add all the ingredients except the yogurt, and set to cook on high for 4 hours or on low for 7–8 hours.

If you’re not worried about calories, feel free to use full-fat butter or increase the amount that’s added. I tend to use half-fat butter to reduce calories where possible, but just go for whatever makes sense for your diet.

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Can I use store-bought curry paste for this recipe?

Yes, store-bought curry paste works well for this recipe and saves time. Opt for a high-quality paste from brands like Patak’s or Thai Kitchen to ensure a deep, authentic flavor.

Bored of Lunch Butter Chicken Curry Ingredients

• 4 chicken breasts, cut into chunks
• 4 cloves of garlic, grated
• 50g of half-fat butter
• 1 tbsp of ground turmeric
• 1 tbsp of garam masala
• 1 heaped tbsp of curry paste (your choice)
• 1 tsp of ground cumin
• 2 x 400g tins of chopped tomatoes
• 1 onion, finely sliced
• 4 tbsp of yogurt (or double cream for a richer version)
• Fresh coriander, for garnishing
• 8 chapatis, to serve

How To Make Bored of Lunch Butter Chicken Curry In Slow Cooker

1. Prepare the slow cooker: Place the chicken breasts, grated garlic, butter, ground turmeric, garam masala, curry paste, ground cumin, chopped tomatoes, and finely sliced onion into the slow cooker.
2. Cook the curry: Set the slow cooker to high and cook for 4 hours, or adjust it to low for a longer cooking time of 7–8 hours, depending on your schedule.
3. Add the dairy: Once cooking is complete, stir in the yogurt or double cream, blending well to ensure the curry achieves a creamy consistency.
4. Serve: Garnish the butter chicken curry with freshly chopped coriander. Serve each portion with two warm chapatis. Enjoy the rich, aromatic flavors of this classic dish.

How do I know when the butter chicken curry is ready?

Your butter chicken curry is ready when the chicken is tender and easily breaks apart with a fork. The sauce should also be thick and creamy, coating the chicken nicely.

Recipe Tips

• Adjust the spice level: If the curry is too spicy, reduce the amount of curry paste by half to lower the heat without compromising the overall flavor profile.
• Enhance the creaminess: For a richer curry, use full-fat cream instead of yogurt, adding it just before serving to maintain a smooth and velvety texture.
• Opt for chicken thighs: Replace chicken breasts with thighs to benefit from juicier and more flavorful meat, as thighs are better suited for long cooking times.
• Sauté for flavor: Brown the onions and garlic in a skillet before adding them to the slow cooker; this step will caramelize them, enhancing the dish’s overall depth of flavor.
• Add veggies: Toss in a cup of frozen peas or diced bell peppers in the last 30 minutes of cooking to introduce additional color and nutrients to the dish.

Recipe Variations

• Go vegetarian: Substitute chicken with chickpeas or cubes of paneer for a hearty vegetarian version that still soaks up all the aromatic spices of the curry.
• Use different proteins: Swap chicken for beef or pork cubes, adjusting the cooking time accordingly to ensure the meat is tender and flavorful.
• Include nuts: Stir in a spoonful of almond butter or sprinkle crushed cashews over the top before serving for a crunchy texture and nutty flavor.
• Boost with greens: Fold in a handful of spinach or kale during the last 15 minutes of cooking; the greens will wilt into the curry, adding freshness and nutrition.

What To Serve With Butter Chicken Curry

I love pairing butter chicken curry with crispy saffron rice, cucumber raita for a cooling contrast, Rosemary Bread, roasted cauliflower, Sweet Potato Wedges, and garlic naan.

You can also pair it with a refreshing mint chutney or pickled onions for added zest.

How To Store Leftover Butter Chicken Curry

In The Fridge:

To store leftover butter chicken curry in the fridge, transfer it to an airtight container. Make sure it cools to room temperature before sealing the container. This curry can be safely stored in the refrigerator for up to 3 to 4 days.

In The Freezer:

Butter chicken curry freezes quite well due to its creamy base. Pour the cooled curry into a freezer-safe container or zip-lock freezer bag, leaving a little space for expansion. Label it with the date, and you can freeze it for up to 3 months.

How To Reheat Leftover Butter Chicken Biryani

Reheat your leftover butter chicken curry by placing it in a saucepan over medium heat. Stir occasionally, and allow the curry to reach a simmer, which ensures it is heated through.

If the curry seems too thick, add a little water or cream to thin it out slightly for better consistency.

Check out More Slow Cooker Recipes:

• Bored of Lunch Garlic Parmesan Chicken
• Bored of Lunch Honey Chilli Beef Noodles
• Bored of Lunch Irish Stew with Beef and Guinness