These Slow Cooker Butter Chicken Naan Tacos are a fun twist on a classic curry. Mild, creamy butter chicken is slow cooked until tender, then spooned into warm naan for an easy, family-friendly dinner. Great for sharing and full of flavour – perfect for something a little different.
Prep 10 minsCook 2 hours HIGH or 3 hours LOWServes 6
Ingredients
Method
1kg chicken thigh fillets
500g sachet Passage to India Slow Cook Butter Chicken
100ml thickened cream
1 Lebanese cucumber, finely diced
½ small red onion, finely diced
2 tbsp chopped fresh coriander
1 tbsp lime juice
Salt to taste
250g pack Passage to India microwave Coconut Rice
12 mini naan bread or roti/paratha
Place chicken thighs and butter chicken sauce into the bowl of a slow cooker and mix well. Cover with lid. Set cook time for either High for 2 hours or Low for 3 hours.
At the end of the cooking time, remove chicken pieces from the sauce and using two forks gently shred chicken coarsely. Set aside.
Meanwhile, add cream to butter chicken sauce. Simmer without lid until slightly reduced and thickened (see tips). Return chicken to sauce and toss to mix well.
Combine cucumber, red onion, coriander and lime juice. Mix well and season to taste with salt.
Follow packet instruction to heat coconut rice.
Heat naan bread in a hot dry frying pan for one minute each side. Or follow pack instructions for other methods.
To serve, spoon rice into the centre of each naan bread, Top with a large spoonful of the butter chicken. Garnish with a little of the cucumber salad. Serve immediately.
