Slow Cooker Butter Chicken
Slow Cooker Butter Chicken | Coming up in ep 2 of my TV series tomorrow night at on @rteone with ingredients as always from @dunnestores đș My kitchen doesnât have too many gadgets yet despite some resistance at first the slow cooker has become a firm fixture that gets pulled out at least once or twice a week! If you donât have a slow cooker you can make this in a lidded casserole and cook in an oven preheated to 150°C/ for 2â3 hours, or until the chicken is tender and cooked through #AD
Serves: 4-6
8 chicken thighs (bone in), skin removed
120ml double cream
For the marinade:
400g natural yoghurt
Juice and zest of 1â2 lemon
1 tsp ground coriander
1 tsp paprika
For the curry sauce:
40g butter
1 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, peeled & chopped
3cm piece of fresh ginger, peeled & grated
1 green chilli, deseeded & chopped
1 tsp cardamom pods, cracked
1 tbsp garam masala
1 tsp chilli powder
3 tbsp tomato purée
100ml chicken stock
Sea salt and freshly ground black pepper
To serve:
Steamed rice
Naan Bread
Handful coriander
Put the chicken in a dish with all the marinade ingredients and leave to marinade for at least an hour or overnight.
Heat the oil in a frying pan, or with the sautĂ© setting on your slow cooker. Gently fry the onion, garlic, ginger and chilli for 5â10 minutes until very soft. Add butter and the spices and cook for a minute until melted and fragrant.
Tip into a slow cooker (if using a frying pan) and add the chicken thighs in their marinade, tomato purée and stock. Season well and cook on low for 6 hours.
Carefully remove the chicken to a warmed dish (it will be very tender and falling apart). The sauce will look a little split at this stage but donât worry, it will come back together.
Either with the sautĂ© function of your slow cooker or in a pan over a medium heat, reduce the sauce for 5â6 minutes until thickened nicely, then stir through the double cream. Bubble for a few more minutes until you have a rich creamy sauce. Return the chicken to the sauce and serve with rice, naan bread and lots of fresh coriander scattered over the top.