Slow Cooker Butter Chicken
This is a recipe from Indian As Apple Pie, one of my favourite food blogs. I have a weakness for Indian food but not a lot of time to do the traditional stuff with 50 ingredients - enter the slow cooker.
Yield: 8 Servings Ready in 45 minutes
40 people trying soon
|4 lbs.boneless; skinless chicken|
|4 -inch piece of fresh ginger|
|1 c.ground almonds|
|1 1/2 c.plain low-fat yogurt|
|2 tsp.red chili powder|
|1 tsp.ground cloves; (12 cloves ground in mortar & pestle)|
|1 tsp.Ground cinnamon|
|2 tsp.Garam masala|
|8 green cardamom pods; lightly crushed in mortar & pestle|
|5 mediumTomatoes; chopped|
|2 largeonions; thinly sliced|
|8 Tbsp.ghee or unsalted butter; (1 stick)|
|1/2 c.fresh cilantro|
|1/2 c.Light cream|
Slow Cooker Butter Chicken Preparation
Turn empty slow cooker to high while you prep. Wash and cut chicken into 2 ?" strips. Don?t cut chicken too small or it will dry out. In food processor, grind ginger, garlic and almonds until smooth. Pour in water until it is a thick, almost creamy paste.
In a bowl, use a hand whisk to blend above paste, yogurt, red chili powder, cloves, cinnamon, garam masala, cardamom and salt. Gently fold in tomatoes. Pour mixture over chicken and mix well. Put ghee or butter in slow cooker (which should be hot by now) and allow to melt - about 10 minutes. Put in onions and lightly fry, stirring once or twice until softened. Add chicken mixture. Mix gently but thoroughly. Turn slow cooker on low and cook for 6 hours. After cooking, add cilantro and cream. You can make ? recipe if desired.
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