Butter Chicken By Poh

Dinner, Main

Butter Chicken By PohButter Chicken By Poh

Preparation time

15 minutes

Cooking time

Chicken – 20 minutes | Rice – 12 minutes


Up to 7

“This dish is so easy to make in just one pot and I can’t believe how much flavour it packs” – Poh.


  • 1kg chicken thigh fillets, sliced in half
  • 1 small brown onion, peeled, quartered
  • 2 cloves garlic, peeled
  • 2cm piece of ginger, peeled, sliced roughly
  • 50g butter or ghee
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 4 cloves
  • 1 cinnamon stick
  • 8 cardamon pods, bashed
  • Pinch of ground nutmeg
  • 1 teaspoon garam masala
  • 1 - 2 teaspoons chilli powder
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 400ml tinned crushed tomatoes
  • 2 tablespoons tomato paste
  • 100g Greek yoghurt
  • 200ml cream
  • 2 tablespoons honey or maple syrup
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • Raita (optional):
  • 1½ cup Greek yoghurt
  • ½ continental cucumber, coarsely grated
  • 2 tablespoons lemon juice
  • ¼ teaspoon sugar
  • ½ teaspoon salt


  • 20g butter or ghee
  • 2 cups basmati rice
  • ½ teaspoon ground turmeric
  • 700ml water


To make the rice:

  1. Set the Crock Pot Express Easy Release Oval Multi Cooker to BROWN/SEAR. Press START/STOP Melt the butter in the pot then stir in the turmeric and rice until everything is well combined. Press START/STOP.
  2. Stir in the water and secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press RICE/GRAINS then START/STOP to cook for 12 minutes When cooked, run a spatula through the rice to separate the grains and transfer them to a bowl to keep warm until needed.

To make the raita:

  1. Mix all the raita ingredients in a bowl until combined. Cover and refrigerate until needed.

To make the chicken:

  1. Blitz the onion, garlic and ginger in a blender or small food processor until it becomes a paste.
  2. Set the Crock Pot Express Easy Release Oval Multi Cooker to SAUTÉ Press START/STOP Combine the butter, coriander, cumin, cloves and cinnamon in the pot and toast until fragrant.
  3. Add the blended aromatic paste and sauté for around 4 minutes or until very fragrant. Add the cardamon, nutmeg, garam masala, chilli powder, black pepper and bay leaves and sauté for about 1 minute.
  4. Stir in the remaining ingredients then the chicken pieces. Press START/STOP.
  5. Secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press MANUAL and adjust time to 10 minutes. Press START/STOP.
  6. When cooking has finished, release the steam and remove the lid. Serve with the rice and a good dollop of the raita.