Happy Sunday :)
The first recipe is our butter chicken recipe.
We have made this one before, but not for a while. I think the last time we made butter chicken, we incorrectly 'doubled' the recipe & the sauce to chicken ratio was all out haha. I'm not sure where we got this recipe from... I imagine we found it on Pintrest.
We cooked this one in Tara's slow cooker. It's one that you can pop on the stove, so it's really great for browning meats first.
This is the only picture I have of it... haha. Even though I don't have a finished pic, this still looks delicious.
Slow Cooker Butter Chicken | Serves 16
Ingredients
· 80g butter
· 4 tablespoons (80ml) vegetable oil
· 8 large skinless, boneless chicken thighs, cut into bite-sized pieces
· 2 onion, diced
· 6 cloves garlic, minced
· 4 teaspoons curry powder
· 2 tablespoon Indian curry paste
· 4 teaspoons tandoori masala
· 2 teaspoon garam masala
· 280g tomato paste
· 30 green cardamom pods
· 2 x 400ml tin coconut milk
· 2 cup plain yoghurt
· salt to taste
Method
Step One: Melt the butter & vegetable oil in a large frypan (or in your stove safe slow cooker) over medium heat.
· 4 tablespoons (80ml) vegetable oil
· 8 large skinless, boneless chicken thighs, cut into bite-sized pieces
· 2 onion, diced
· 6 cloves garlic, minced
· 4 teaspoons curry powder
· 2 tablespoon Indian curry paste
· 4 teaspoons tandoori masala
· 2 teaspoon garam masala
· 280g tomato paste
· 30 green cardamom pods
· 2 x 400ml tin coconut milk
· 2 cup plain yoghurt
· salt to taste
Method
Step One: Melt the butter & vegetable oil in a large frypan (or in your stove safe slow cooker) over medium heat.
Step two: Stir in the chicken, onion & garlic. Cook and stir until the onion has softened and turned translucent.
Step three: Stir in the curry powder, curry paste, tandoori masala, garam masala & tomato paste until no lumps of tomato paste remain.
Step four: Pour into a slow cooker & stir in the cardamom pods, coconut milk & yoghurt. Season to taste with salt.
Step five: Cook on high 4 to 6 hours, or on low 6 to 8 hours
Step five: Cook on high 4 to 6 hours, or on low 6 to 8 hours
Step six: Put your slow cooker back on the stove (or transfer into a pan) to reduce the sauce to your desired consistency. This is a new step we added because the sauce just wasn't thickening up in the slow cooker
Step seven: remove the cardamon pods before portioning
*Pro Tip: tie your cardamon pods to string so that they are easy to remove at the end!
We serve ours with rice & naan bread - give it a try, you won't regret it!
Hx
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