Indian Butter Chicken from the Slow Cooker
Pane-Bistecca
Butter Chicken, or Chicken Makhani as it is properly called, is a wonderful Indian curry. There are many recipes with small variations. This time I cooked an Indian menu for a whole group of visitors, so I had to find a way to get all the dishes warm on the table at once. That’s why I made Indian Butter Chicken from the Slow Cooker!
The great thing about the slow cooker is that you can put everything in and it cooks everything on its own. The result is, if you know your slow cooker, super. You just have to be careful that you don’t overcook everything or that it gets too dry. So, keep throwing an eye on it every now and then, but after a while you realize how long the food has to cook.
The Butter Chicken turned out really creamy good, but remember, you do have to season it well because the seasoning is cooked for a very long time.
The great thing about the slow cooker is that you can put everything in and it cooks everything on its own. The result is, if you know your slow cooker, super. You just have to be careful that you don’t overcook everything or that it gets too dry. So, keep throwing an eye on it every now and then, but after a while you realize how long the food has to cook.
The Butter Chicken turned out really creamy good, but remember, you do have to season it well because the seasoning is cooked for a very long time.
Ingredients
600 g Chicken Breasts, cut into big Cubes
1 small Onion, chopped
4 Cloves of Garlic, pressed
3 cm Ginger, grated
2 tsp Butter Chicken Masala Blend from the Jar
2 tbsp Indian Curry Paste
1/4 tsp Chili Powder
1/4 tsp Salt
150 g Tomato Paste
300 ml Coconut Milk
150 g Nature yogurt
100 g ground Almonds
40 g Butter
100 ml Cream
Parsley or Coriander
Instructions
1
Step 1
Grease the inside of the slow cooker. Sprinkle the chopped onion on the bottom. Then add the chicken breast cubes on top. Put the coconut milk, the garlic cloves, the yogurt, the cream, the tomato puree and the ginger with all the spices and the curry paste into the blender and blend briefly. Now pour this mixture over the meat so that all the meat is well covered.
2
Step 2
Cut the butter into pieces and sprinkle it over the meat.
3
Step 3
Put the lid on and simmer the Butter Chicken on LOW for 6 hours. (About 4 hours on High) If you want, feel free to stir, but it doesn’t have to be. When it has simmered for 6 hours, add the ground almonds and mix well. Sprinkle chopped parsley or cilantro on top.
Notes
Traditionally it is served with basmati rice!
