Butter Chicken

I'm still practising with my slow cooker and butter chicken is next on my agenda! It was a bit easier to bring together then the Massaman beef that I cooked the week before but maybe thats just because I'm starting to get the hang of the slow cooker thing!

You will need...
1.5kg chicken thighs, diced
1 lemon, juiced
¼ cup yoghurt
1 tblsp ginger, grated
4 tblsp vegetable oil
1 tsp salt
4 small onions, peeled  and diced
4-5 cloves garlic, crushed
400g tin crushed tomatoes
75g unsalted butter, chopped
1 cup thickened cream
2 sprigs chopped coriander leaves
1 tsp salt

Spice mix:
4 tsp coriander seeds
1 tsp turmeric
1 tsp garam masala
1 tsp cumin seeds
4 cardamom pods
4 cloves
1/2 tsp chilli powder
1 cinnamon quill


1. Prepare the spice mix by grinding all the spices (except the cinnamon quill) in a mortar and pestle until a powder. Remove cardamon husks.
2. Transfer to a bowl with the lemon juice, ginger, garlic, yoghurt and 2 tblsp of vegetable oil, stir to combine. Add chicken and mix well.  Marinate overnight (or an hour at least).
3. Pre-heat the oven to 240 degrees and lightly grease a roasting tray, add the chicken and roast for 15 minutes.

4. Meanwhile, heat 2 tblsp of vegetable oil in a large non-stick saucepan over a low heat and add onions and 1 tsp salt. Cook until onion is soft and translucent.

5. Stir in tomatoes.  Reduce heat.  Cook for 10 minutes or until the mixture begins to thicken.

6. Stir in the chopped butter, stir through until butter melts. Use a blender to process the mixture until smooth. Return to the saucepan. Add cream, cinnamon and chopped coriander and gently stir.  Add in marinated chicken.

7. Cook on low, stirring occasionally, for 3-4 hours or until chicken is tender. Serve with steamed basmati rice and fresh coriander.


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