Saturday, January 28, 2012

Slow Cooker Butter Chicken

I love butter chicken. So far each restaurant I've eaten it from tastes different. This time I bought some chicken thighs and I wanted to do something in the slow cooker. I came across this recipe for slow cooker butter chicken and decided I would give it a try. The only problem is I wrote the recipe on paper and didn't save the link so I can't post my source. If I do find it again, I will update.

I decided to just drop the cardamom pods in because I have no cheesecloth and there's no way I'm gonna stand around threading cardamom. I'll take the time later to fish out the pods.  I also took it easy on the curry paste. I know from the curry I made this week that any more than 1/2 a teaspoon would be too much for my kids.

I used 1/2 a can of coconut milk and 1/2 cup of 2% because I only had half a can left. If you want, just use a whole can of coconut milk and skip the 2%.

6 servings

12 skinless chicken thighs (I left the bones on)
1 medium red onion, diced
3 cloves garlic, minced
10 green cardamom pods
2 teaspoon curry powder
1/2 teaspoon curry paste
2 teaspoon tandoori masala
1 teaspoon garam masala
1/2 cup coconut milk
1/2 cup 2% milk
1 cup low fat sour cream
1/3 cup tomato paste
2 tablespoons chopped cilantro

Mix all the ingredients except the chicken and onions.

Place the chicken and onions in the slow cooker, and pour the sauce over. Stir it to get the chicken all coated. Cook for 4-6 hours on high or 8 hours on low. If the sauce is a little thin, put it in a pot  on medium heat and let it simmer for a bit until it thickens to your liking.

Serve with rice or naan.

1 comment:

  1. Curious, what did you use for curry paste? I use lots of Thai curry pastes, but have never used an Indian one. Thanks.