Butter Chicken (Slow Cook + Grind)


  • 400 g chicken legs without the bone in and without skin on
  • 1/2 onion
  • 1 clove of garlic
  • 1/2 teaspoon ground fresh ginger
  • 1/2 teaspoon garam masala (seasoning)
  • Coriander, curcuma, caraway seeds, chili
  • 120 g crushed tomatoes
  • 1 tablespoon tomato puree
  • lemon peel
  • 150 ml coconut milk
  • 2 tablespoons butter
  • Salt
  • Coriander leaves


  1. Wash the chicken legs and put them into the mixer. Add the cut onion, garlic, ginger, seasoning, crushed tomatoes, tomato puree, lemon peel, coconut milk, and 2 tablespoons of butter.
  2. Select the “Slow Cook” program and cook for 3 hours.
  3. Take out and dice the meat and stir/mix the sauce using the “Grind” program.
  4. Finish the butter chicken with the coriander leaves and serve with rice or Naan bread.