Monday, July 30, 2012

Slow Cooker Indian Butter Chicken

Mmmm, butter chicken.

I originally found this recipe on Next time I'll let it slow cook longer, or may be cut up the pieces of chicken smaller (bite-sized should work well). The chicken wasn't too flavorful inside, but once I broke it apart with some naan and let the delicious sauce work its way in, dinner was gooood :)

Slow Cooker Indian Butter Chicken
adapted from
1.5 lbs chicken tenderloins, cut into bite sized pieces
2 Tbsp butter
2 Tbsp vegetable oil
One medium diced onion
3 cloves garlic, finely chopped
2 tsp curry powder
2 tsp tandoori masala
One tsp garam masala spice mix
One Tbsp curry paste
6 ounces pureed tomatoes 
15 green cardamom pods
13.5 oz  coconut milk
7 oz yogurt
Salt to taste
Cilantro (optional)

1. Combine the butter and vegetable oil together in a large frying pan or wok and heat until the butter has melted. 
2. Add the chicken, onion, and garlic, and cook on medium heat for around ten to twelve minutes, stirring constantly.
3. Add the curry powder, curry paste, tandoori masala, garam masala, and tomatoes and stir to combine.
Pour the mixture into the slow cooker.

4. Lightly crack the cardamom pods with the back of a knife or a light pinch between the fingers. To make their removal easier, you can add them into the slow cooker in a cheesecloth bundle. 
5. Add coconut milk, yogurt, and salt to taste, along with the cardamom pods. 
6. Cook on the low setting for 5-6 hours. Remove cardamom pods and garnish with cilantro before serving.

Delicious served with naan and yogurt! 

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