Slow Cooked Butter Chicken And Eggplant Masala


  • 1 large diced onion
  • 2 tablespoons cooking oil
  • 2 tablespoons butter (omit for dairy free option)
  • 1 kg chicken pieces on the bone
  • 4 eggplant cut (long purple discs or round white halved)
  • 1 jar Goan Cuisine Butter Chicken Masala
  • 1 cup pure cream (1cup coconut milk for dairy free option)
  • 1/2 cup fresh chopped coriander
  • 1-2 green chilies de-seeded
  • Salt to taste


  1. Fry onions in oil and butter until brown
  2. Add chicken until sealed
  3. Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
  4. Add eggplant, cream and water to just barely cover – bring up to heat
  5. Transfer to slow cooker and set to cook
  6. When tender and cooked through add salt to taste, coriander to garnish
  7. Enjoy with boiled basmati rice

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Lime Pickle


  • Swap cream with Greek yoghurt for healthier alternative
  • Suitable for meat and seafood

Also excellent for:

  • Meat: lamb forequarter chops, diced boneless lamb or goat, beef chuck, lamb fillet, veal
  • Seafood: mackerel/salmon cutlets, barramundi/snapper/whiting fillets, prawns
  • Vegetables: sweet potato, mushrooms, carrots, cabbage, green beans, peas, turnip, cauliflower, butternut pumpkin, asian greens
  • Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
  • Tofu, Tempeh

Cooking time guidelines – if the standard cooking time is:

  • 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
  • 30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
  • 1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
  • 2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low