Wednesday, 27 May 2009
Slowcooked Butter Chicken
I was very lucky to get a slow cooker for my birthday late last year. At the time I was five months pregnant, incredibly nauseous 24 hours a day and not really in the mood to go anywhere near the kitchen. Six months later the weather was much cooler and I had much less time to prepare dinner, what with a new baby and all, and so came my first attempt at using the slowcooker or crockpot as it seems the Americans call them.
I googled my way around the internet and stumbled across Stephanie over at A Year of Crockpotting (who literally used her crockpot for 365 days. Funny that). There are loads of recipes I am looking forward to trying but I started with Butter Chicken. Boy, am I glad I started with Butter Chicken. To be honest, I don't think I have moved away from Butter Chicken yet! I've made it several times and we're all loving it. I wonder how long till we get sick of it. No time soon, I hope because it is so incredibly easy to prepare and very tasty.
(I followed Stephanies recipe, however, I used 2 teaspoons of butter rather than 6 tablespoons and 3 tablespoons of tomato paste rather than a can).
900g boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 tbs butter
15 cardamom pods
2 tsp curry paste/powder
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
3 tbs tomato paste
2 tbs lemon juice
1 cup plain yogurt (to add at the end)
Carefully sew together the cardamom pods using a needle and thread ro put them in a little cheese cloth bundle. Put chicken in crockpot, and add onion, garlic, and all of the spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk and stir. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily when fully cooked.
Stir in the yogurt 15 minutes before serving. Discard cardamom pods. Season to taste and serve with rice.