Chef Jack Ovens Slow Cooker Butter Chicken

Source video by Chef Jack Ovens on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Chef Jack Ovens' butter chicken marinates diced chicken thigh in spiced Greek yoghurt, then builds a smooth tomato and onion sauce blitzed with an immersion blender. The notable swap is Greek yoghurt instead of thickened cream, cutting the fat while keeping the spice profile. For the slow cooker, the chicken is seared and the sauce base built on the hob as in the source, then everything is combined in the slow cooker to finish. Kasuri methi (dried fenugreek leaves) lifts the flavour. Serve with basmati rice cooked with whole spices.

Ingredients

• 1 kgBoneless skinless chicken thigh, diced into large even pieces, diced into large even pieces
• 170 gNatural Greek yoghurt
• 6.5 gGaram masala
• 3.5 gGround cumin
• 2 gKashmiri chilli powder
• 2 gGround turmeric
• Salt
• Garlic powder
• Ginger powder
• 3 clovesGarlic, finely grated, finely grated on microplane or box grater
• 15 gGinger, finely grated, finely grated on microplane or box grater

• 30 mlPeanut oil (or other neutral oil)
• 56 gGhee
• 2 wholeBrown or yellow onions, thinly sliced, thinly sliced
• 3 clovesGarlic, finely grated, finely grated
• 15 gGinger, finely grated, finely grated
• 4.5 gGround cumin
• 4 gGround coriander
• 2 gKashmiri chilli powder
• Salt
• 800 gDiced tinned tomatoes
• 60 mlWater (to rinse the tomato tins)
• 5 gGaram masala (added after blending)
• 11 gGranulated sugar

• 250 gGreek yoghurt (or thickened cream for a more authentic, saucier curry) (add late)
• 1.5 gKasuri methi (dried fenugreek leaves) (add late)

• 300 gBasmati rice, washed, washed
• 600 gCold water
• 1 wholeCinnamon stick
• 3 wholeBay leaves
• 3 wholeCardamom pods
• 1 wholeStar anise
• Salt

Method

1. Slice 2 onions into thin strips. Finely grate 30 g ginger and 6 cloves of garlic on a microplane or box grater. Split into two equal bowls (15 g ginger plus 3 cloves garlic per bowl): one half for the marinade, one half for the sauce.

2. Dice 1 kg of boneless skinless chicken thigh into large even pieces and place in a large mixing bowl.

3. Add 170 g natural Greek yoghurt, 6.5 g garam masala, 3.5 g ground cumin, 2 g Kashmiri chilli powder, 2 g ground turmeric, a large pinch of salt, the garlic and ginger powder, and one half of the grated garlic and ginger. Mix until evenly coated. Marinate 30 minutes (up to 48 hours), or cook straight away.

   ~30 min

4. Place a large high-rimmed pan over high heat. Add 30 ml peanut oil, then the chicken in a single layer (work in batches if needed). Let it sit 3 minutes to colour, mix and cook a further 3 minutes for a golden sear. Scoop the chicken into a bowl and set aside. Any marinade left in the pan stays.

   ~6 min

5. Add 56 g (4 tbsp) ghee to the pan along with the sliced onions. Mix to pick up the marinade. Turn the heat to medium and cook 15 minutes, stirring now and then, until the onions are soft (they will be blended).

   ~15 min

6. Add the remaining grated garlic and ginger. Mix and cook 45 seconds, stirring constantly to avoid burning.

   ~1 min

7. Add 4.5 g ground cumin, 4 g ground coriander, 2 g Kashmiri chilli powder and a big pinch of salt. Mix and cook 1 minute to infuse the spices into the onion base.

   ~1 min

8. Add 800 g (two tins) of diced tomatoes plus 60 ml water used to rinse the tins. Mix, bring to a boil, then reduce to low and cook 10 minutes until everything is soft and the pan is deglazed.

   ~10 min

9. Take off the heat. Use an immersion blender to blitz the sauce until smooth. If using a jug blender, let the sauce cool about 45 minutes first.

10. Stir 5 g garam masala and 11 g granulated sugar (optional) into the blended sauce.

11. Transfer the blended sauce and the seared chicken with any resting juices into the slow cooker. Add a large pinch of salt and stir. Cook on low for 6 hours or high for 3 hours.

12. In the final 15 to 20 minutes, stir in 250 g Greek yoghurt (or thickened cream for a saucier, more authentic curry) and 1.5 g kasuri methi. If the sauce is too thick, loosen with a splash of water or stock. Check seasoning.

    ~20 min

13. For the rice, place a large saucepan over high heat with 300 g washed basmati rice, 600 g cold water, 1 cinnamon stick, 3 bay leaves, 3 cardamom pods, 1 star anise (all optional) and salt to taste. Bring to a boil, reduce to low, lid on, cook 14 minutes undisturbed. Off the heat, leave the lid on a further 4 minutes, then remove the whole spices and fluff with a fork.

    ~18 min

14. To meal-prep, cool the butter chicken for 25 to 30 minutes, lid the containers and refrigerate up to 4 days or freeze up to 6 months. Defrost in the fridge overnight, then reheat in a pan over medium heat or in the microwave.

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