Slow Cooker Butter Chicken

I find that this turns out very runny, almost like a curry soup so I started adding cornflour to thicken it up a bit. Make a teaspoon of cornflour into a paste with some of the sauce and add it about 20 mins before the end of cooking. So much nicer!

I recommend using thigh chicken instead of breast. Breast tends to go a bit dry if cooked over a period of time. Thigh is tender and tastier. And also try adding some corn flour mixed in a cup with water to thicken the consistency. This is one of my favourite dishes to make in the slow cooker!

Along with the spices in the recipe I added 1 tsp each of cayenne pepper, cumin, turmeric, red pepper flakes, and a stick of cinnamon. I dry roasted the spices in a pan until fragrant before adding. I also added about an inch of fresh ginger, grated. I do NOT recommend adding corn starch in to thicken the sauce. Next time I will fry the onions beforehand.

Bland and watery. Onions remained crunchy. You have to fry onions with spices. Need more intense flavor. Can also take curry and put in blender at end to get the creamy texture. Many better recipes out there.