Butter chicken is best cooked slow
I have tried a few butter chicken recipes over the journey and I have often been disappointed, they just lack the flavour of a true Indian Butter Chicken. But, my friends, problem solved! I found a slow cooked butter chicken recipe and with some small adjustments it is now super good, enough to make you stay home instead of going out in the cold. Best of all it doesn't take long to brown the ingredients - after that let the slow cooker work its magic and you get on with your day... enjoy xx
2 tbsp olive oil
2 tbsp butter
1 onion, finely chopped (particularly if you have haters like I do)
3 cloves garlic - finely chopped
1kg chicken thighs, cut into large pieces
2 tbsp mild curry powder
3 tbsp tandoori paste
2 tsp garam masala
1 cup tomato paste
15 green cardamom pods
1 can (400ml) coconut milk
1 cup natural yoghurt
Heat the oil and butter in a large frying pan until melted. Add the chicken thigh pieces, garlic and the onion and fry until lightly coloured. Stir in the curry powder, tandoori paste, tomato paste and garam marsala and cook for two minutes. Pour in the coconut milk, yoghurt and half a cup of water and stir until combined.
Pour the contents of the frying pan into the slow cooker and add the cardamom pods and cook on low for 3 - 4 hours.
If, like me, a meal must have some kind of vegetable to qualify, stir through a cup of frozen peas and 3 handfuls of baby spinach about 30 minutes before serving and stir to combine - this will green up your dish without changing the flavour too much. PS I never had a dish in India that didn't have some kind of vegetable thrown in...
Serve with rice and naan bread or roti. We had left overs and it was even better after a couple of days in the fridge. The perfect, easy Saturday night dinner for we who work during the week - if you're at home it's perfect any time!!