About Me

My photo
Where do I begin? I guess At the beginning! I live in beautiful Tasmania, Australia with my wonderful hubby, Matthew and our four angels (part time devils) Isaac, Reuben, Isabella, and Charlotte. Currently I'm a stay-at-home mum and I absolutely love that. Nothing else compares. I'm also studying the Master of Teaching part-time and I'm serving as the relief society president of our ward. I love being outside, especially in summer. I love big windows & lots of light. I love swimming, running and mowing the lawn! my favourite vegetable is carrots (or potatoes if mum's baked them) and I love fresh fruit salad. My most favourite thing to do is spend time with my precious family.

Monday, March 8, 2010

As requested...Slow Cooked Butter Chicken

This is the one of the BEST home made butter chicken recipes I have ever made, and I have made a few in my time! I came across it a couple of years ago and we love it. We actually have two favorites but I can't find the other recipe. They are both delicious but also have different flavours. I'll post it when I find it!

Slow cooked Butter Chicken

1/2 cup cashews (125 mL)
2 tsp garam masala (10 mL)
2 tsp coriander powder (10 mL)
1/2 tsp chili powder (2 mL)
8 x boneless skinless chicken thighs, quartered
1 tsp sesame or peanut oil (5 mL)
1/4 cup butter, melted (60 mL)
2 tsp paprika (10 mL)
2 tsp prepared garlic (10 mL)
2 tsp prepared ginger (10 mL)
Pinch of cinnamon and cardamom powder
1 x small onion
3/4 cup chicken stock (175 mL)
1/2 cup tomato paste (125 mL)
1/2 cup yogurt (or sour cream) (125 mL)
1 cup milk (250 mL)
1/4 cup cream (60 mL)
2 tbsp vinegar (30 mL)
1 tbsp sweet Thai chili sauce (15 mL)
1/2 tsp salt (2 mL)

Smash cashews with a hammer and add to large nonstick fry pan.

Add garam masala, corriander and chilli, stir and brown nuts and spices until you see a little smoke.

Immediately remove from heat.

Transfer to a bowl and set aside.

In the same pan, heat oil at med-high and sear chicken on both sides.

Place in the bottom of a slow cooker.

Add the following ingredients:

melted butter, the toasted cashew mixture, paprika, garlic, ginger and spices.

Finely chop onion and add to pan

Add chicken stock, tomato paste and yogurt, then stir to combine.

Stir in milk and cream.

Add vinegar, chili sauce and salt.

Stir then leave center crock in fridge overnight.

Turn slow cooker on to low in the morning. Cook for 6/7 hours on low.

Serve with Basmati Rice and maybe some Roti or pappadams

This looks long and involved but it's not at all. It's very easy.

You can skip leaving it in the fridge and cook it immediately but it is that little bit nicer if you have time to leave it.

Don't be tempted to use breast meat, thighs are far more tender in the slow cooker.

This makes plenty for our family of 6.


Aimee said...

thanks blanche, looks yummy.

Nettie's Blog said...

oh YUMMO that look scrumptious ..might make it when i am a Chelsea's this week... i LOVE the slow cooker.... everything is so tender..thanks Blanche

Nikki said...

yum, this recipe looks delicious.

Margs said...

This looks great! Where do you get your garam masala?

Carmichaels said...

Holy smoke...maybe I should try multi-tasking I could do with a new kitchen - Think I must also get myself a slow cooker in time for winter!!

Bride said...

oh YUM!

Blanche said...

Margs garam masala is available in the herbs and spices isle at most supermarkets.

kimmers said...

Thanks Blanche! I hope I can find all that stuff as easily here in Utah. Can't wait to try it. Butter Chicken is one of my most fav curries. :)

The Williams family said...

oor forget the pappadums
hee hee
yep want the other recipe too

The Williams family said...

Im made this 2nite.Its going in the fridge to be slow cooked in the morn.Im so excited it looks so yum
thanks Blanchie
hope things are ok with Bride