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Slow Cooked Butter Chicken

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Serving: 4
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes

Ingredients
 

  • 1 kg Chicken thighs
  • 1 large onion, I use red
  • 5 cloves garlic, more or less, to your own taste
  • 1 can (400gr) coconut milk
  • ½ cup tomato paste
  • 2 table spoons of plain flour
  • 2 teaspoons Garam masala
  • 1 teaspoon curry powder, mild medium or hot, depending how you like it
  • ½ teaspoon chilli powder, I used a little bit more, I like it spicy
  • ½ teaspoon ginger powder
  • Fresh coriander to garnish, I opted out. I don’t like coriander

GARAM MASALA

  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon grounded cardamom
  • 1 teaspoon grounded black pepper
  • 1 teaspoon grounded cinnamon
  • teaspoon grounded cloves
  • teaspoon grounded nutmeg

Instructions
 

  • Mix all the herbs and spices together. Store it in an air tight container, in the pantry or dark place
  • Cut the chicken thighs in bitesize pieces
  • Slice the onion thin or to your liking. For no tears, I put the onion in the freezer for 10 min
  • Press the garlic in a presser or buy ready made in a jar. I love the fresh garlic
  • Heat some olive oil in a big pan
  • Add the onions, stir frequently
  • Add the crushed garlic
  • Stir it together so the onions have become translucent
  • Add the coconut milk, tomato paste, flour, Garam masala, curry powder, chilli powder and ginger powder until it is all combined. Let it simmer for a few minutes, until it has thickened up.
  • Season with salt and pepper
  • Set aside the sauce
  • Fry the chicken until brown, just to sear them. Again its a matter of choice. I seared my chicken
  • Place the chicken in the Slow Cooker
  • Add the sauce
  • Let it cook for 5 hours on low
  • Served on Basmati rice and vegies on the side
  • Enjoy
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