Slow cooker butter chicken

INGREDIENTS

600g diced chicken breast
1 onion, diced
2 tbsp greek natural yogurt
3 tsp garam masala
1 tsp cumin
2 tsp garlic puree
1 tsp ginger puree
1-2 tsp chilli powder (depending on spice levels)
3 tsp turmeric
1 tsp sugar
500g passata
2 tbsp tomato puree
50g butter
60ml double cream (I used Elmlea)

METHOD

Start by marinating the chicken in a bowl with the 2 tbsp of natural yogurt, 1 tsp cumin, 1 tsp garam masala, 1 tsp turmeric, tsp chilli powder, 1 tsp garlic puree, 1 tsp ginger puree and a pinch of salt and pepper
Leave to marinate for at least one hour or overnight in the fridge
When ready to cook add the chicken, onion, passata, tomato puree and rest of the spices (2 tsp turmeric, 2 tsp garam masala, 1 tsp chilli powder (you can leave this out if you don't like it too spicy - or use mild chilli powder) 1 tsp garlic puree and 1 tsp sugar to the slow cooker along with a pinch of salt and pepper and the butter, mix well and add the lid
Place on high for 4 hours (like I did) or low for 8 hours
After 4 hours add the cream. stir return lid for another 10 minutes
Serve this delicious curry with your favourite rice, naan or whatever you like to go along side, garnish with fresh coriander or parsley

356 kcal