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Slow cooker Butter Chicken
(Serves 4-5)
(For the marinade)
1 tsp garam masala
1 tsp ground cumin
Salt/pepper to taste
1 tsp ground coriander
3 garlic cloves
1 thumb sized piece of ginger
1 green chilli
Juice of 1 lemon
150ml natural yoghurt
1 tsp paprika
6-7 boneless chicken thighs
(For the sauce)
50g unsalted butter plus 1 tbsp
1 onion finely chopped
5 garlic cloves
1 thumb sized piece of ginger
Green chillies to taste
2 tsp garam masala
1 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
4 tbsp tomato purée
85g chopped tomatoes
150ml double cream
Salt/pepper to taste
Freshly chopped coriander (optional)
1 tbsp plain flour
(Method)
Place the garlic/ginger/green chillies/spices and yoghurt for the marinade into the blender and blend until smooth or finely chop them. Place all of the ingredients for the marinade into a mixing bowl then season the chicken with it, cover and place in the fridge for a few hours or even overnight.
Add the garlic/ginger/green chillies for the sauce into a blender and blend until smooth or finely chop them. Place a pan onto medium high heat then add in the butter and allow it to melt then cook the onions for a few minutes before adding in the garlic/ginger and green chillies. After about a minute add in the spices and tomato puree/chopped tomatoes then add in about 1/2 cup of water and cook until the sauce thickens. Remember to add in the salt to taste.
Brown the chicken on both sides using either a grill pan or by placing it under the grill, cook for about 1-2 minutes on each side. Place the chicken into the slow cooker pot and then coat it with the plain flour, pour in the sauce and give it a stir. Place the tablespoon of butter into the pot then cover and cook on low for 5-6 hours. Add in the double cream and freshly chopped coriander before serving.
served with homemade naan bread!
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