The last 24 hours have been hectic, so today I really wanted something simple for dinner, and something with very little effort involved. With it being Autumn here, a warming meal just sounded perfect.
I decided on Butter Chicken, my slow cooker recipe, as I had all the ingredients and the thought of the mild Indian flavours filtering through my kitchen seemed like a match made in heaven.
I honestly have no idea where I originally got the Butter Chicken recipe, all I know is that when I bought my slow cooker (best buy ever, by the way), I was on a slow cooker recipe hunt and wrote down whatever recipes I could, whenever I came about them. This particular recipe is not the original and has been adapted slightly. I seem to change it ever so slightly when I cook it, according to what I actually have at hand especially with regards to the chicken. I have noticed though, that no matter whether I use chicken breasts, thighs or drumsticks, bone in or bone out, it still is Butter Chicken in the Slow Cooker. So, it really is the spices that make it Butter Chicken.
I chose to leave the bone in the thighs just for a little extra flavour. I know this is not normally done with Butter Chicken dishes.
I also find that this recipe has a lot of sauce which is nice for that Naan Bread and the extra Rottis.
I am not sure what is preferred with the Indian Culture with regards to the serving of Butter Chicken, whether it be with Naan Bread, Rottis or rice. All I know, is no matter what, it is delicious.
For the more health conscious, this recipe can also be done by using coconut oil instead of the butter, and using a fat-free coconut milk instead of the full cream…..It is equally as good.
Butter Chicken in the Slow Cooker
Preparation time: 15 minutes
Cooking time: 4 hours
Total time: 4 hours 15 mins
5 medium sized garlic cloves
1 large onion
10 chicken thighs – bone in and skin on
3/4 tablespoons of butter or vegetable oil or combination of both
3 teaspoons of curry powder (masala)
3 teaspoons of tandoori chicken masala
1 1/2 teaspoons of garam masala
1 1/2 tablespoons of curry paste
25 cardamom pods
300 grams tomato paste
1 tin (14 ounces) of full cream coconut milk
1 cup of plain yoghurt
Salt and Pepper to taste (optional)
Roughly chop up onion and set aside.
Peel and chop up the garlic into small pieces and set aside.
In a large saucepan, heat up the butter and oil and add the chicken thighs, onion and garlic.
Cook for about 10 minutes on medium heat, stirring frequently to avoid burning.
Place the chicken, onion and garlic into the slow cooker.
Add the curry powder, garam masala, tandoori chicken masala, curry paste and tomato paste to the slow cooker and stir to combine.
Then add the cardamom pods, coconut milk and the yoghurt. Stir again.
Cook on high for 4 hours (or until chicken is tender)
By this time the sauce will have reduced a bit and will be of a thicker consistency.
Taste and if you feel salt and pepper is needed, add.
Serve with rice, rotti or naan bread.
NB* Cooking time on high could be anything from 4-6 hours depending on size of chicken pieces you use. Also, it will depend on when you turn the slow cooker on to the preferred level. I turned mine on whilst preparing the ingredients so it had heated up by the time I placed the ingredients in.
If you are wanting it to cook for the day, turn the slow cooker on to Low, and then it will cook anything from 6 hours to 8 hours.