Slow cooker butter chicken

July 18, 2011
By

As you may or may not know, my mum doesn’t like chilli. Actually, I never use to like chilli either. Even now I’m a little scared of it, but I’ve built up my tolerance over the years and can deal with a little stronger than medium heat as long as I either have a glass or milk, or a glass of wine ;)
With my recent curry success (link) (if I do say so myself), I wanted to try another curry recipe for mothers day dinner at our place and seeing as mum isn’t a chilli fan, I thought butter chicken was the way to go. I got all my ingredients together the night before, prepped them in the morning and put them all in the slow cooker while we went to visit my grandparents to wish them a happy birthday and happy mother’s day also. Enough time for tea and cake (got there just in time!) and we were back home in time for me to make some rice to go with the curry, pop the naan in the oven and open my packet of mini pappadums (I could eat those things all day!). Its seriously so easy you will freak and the end result is damn impressive. I love my slow cooker lol

Kasmiri Butter Chicken (serves 4)

Adapted from Slow Cooker Easy by Sara Lewis

Ingredients

2 onions, quartered
3 garlic cloves
4cm ginger root, peeled
1 large red chilli (I used green as Coles was lacking)
8 skinles chicken thigh fillets
1 tbs canola oil
25g butter
1 tsp cumin seeds, crushed
1tsp fennel seeds, crushed
4 cardamom pods, crushed
1 tsp paprika
1 tsp ground turmeric
1/4 tsp ground cinnamon
300ml chicken stock
1tbs brown sugar
2tbs tomato puree
5tbs double cream
salt
White rice, pappadums and naan to serve

Method

If your slow cooker needs it, preheat.

Place onions, garlic, ginger and chilli in food processor and blend unil its almost liquid.

Cut each chicken thigh in to 4 peices and fry in batched until browned all over.

Remove chicken from the pan and place on a plate. Using the same pan, add butter and when melted, add onion mixture, cooking until it begins to colour. Add crushed seeds, pods and pice and cook until frangrant (around 1 minute). Mix in stock, sugar, puree and salt and bring to the boil while stirring.

Transfer chicken and juices to slow cooker, pour the sauce over top ensuring all chicken is pushed under the sauce. It doesnt matter too much if there is some sticking out as you can alway stir it while its cooking. Cook for 5 hours on high or 7 hours on medium.

When ready to serve, stir in the cream and serve with rice, naan and pappadums.

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