Butter chicken

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June 23, 2017

Butter chicken 5 0 5 1

This is easy to make and is so delicious.

  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 6 serves

Ingredients

3 tablespoons butter

1 tbsp. vegetable oil

1 large onion, peeled and chopped

700g chicken breast (approx. 4 large chicken breasts), diced

4 cloves garlic, peeled and minced

1 large piece of ginger (about the size of your thumb), peeled and finely chopped

1 tsp salt

1.5 tbsp garam masala

1 tbsp curry powder

1 tsp paprika

1 tsp cinnamon

1 cup chicken stock

2 tins (400ml) of chopped tomatoes

2 tbsp tomato puree

2 tsp sugar

6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)

175ml or ¾ cup double/heavy cream

Handful of chopped coriander to serve

Directions

1Preheat your slow cooker to high.

2Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.

3Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4 hours on high or 6 hours on low.

4Remove the cardamom then stir in the cream and allow to heat through.

5Serve with rice, sprinkled with some coriander & some naan bread on the side.

6You can freeze this. Instead of cream you can use coconut cream.

Submitted by Ange Marie

00:00

2 Reviews

Sharon

July 28, 2017

Made this last night and it was a huge hit. Used coconut cream and a little cornflour to thicken as its a lot of sauce. Didn’t have Cardamon pods so put a little ground cardamon in it. Flavours were perfect but for the boys in the house will have to add a small amount of chilli flakes to it for heat as they can never have enough apparently.

Michelle

July 10, 2017

Made this today, delicious and liked by everyone, definitely making it again. Used coconut cream instead of double cream, and left out the cardamon pods as I didn’t have any. I thicken it with cornflour mixed in with the coconut cream. Used my multi cooker (Kuchef) with the stirring paddle and it turned out perfect.

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