Yes, that is me holding up a empty bowl and grinning… Such is the awesomeness of the butter chicken. But let’s start at the beginning shall we? I woke up yesterday morning thinking about butter chicken. Yes, I’m one of those people who wakes up, eats breakfast and starts thinking about dinner pretty much immediately.
I was initially thinking along the ‘satay chicken’ lines but upon discovering that we still had rather a lot of yoghurt remaining in the 2kg tub I’d bought in a slightly sleep deprived and highly caffeinated state while shopping at the local fruit market 10 days ago, thought I’d be better off doing something that made a dent in ol’ yoghurt bucket (there’s only so much yoghurt you can serve a toddler before they do things like throw a whole bowl at the dog, cunningly disguised as an attempt to ‘share num num yoge’ with the extended family).
So butter chicken it was. And I wanted to do it in the slow cooker because I will ALWAYS take the slow cooker option when it’s available and I needed something that I could serve up in shifts due to the husband being out at soccer for the evening. I’m also starting to mentally get myself into a ‘cooking ahead’ frame of mind so that I can stock the freezer for the days/weeks after the little lady in my belly arrives.I did this SOOOO last minute last time as I was a total lady of maternity leave leisure with not a care in the world (or a small human to take care of). This time around, with aforementioned small human and no specific ‘maternity leave’ scheduled in ‘per se’, I’m trying to be organised and cook double portions of easily freezable stuff so that we can eat half and freeze the rest. Just writing that makes me feel like quite the planning queen (hopefully I’m actually able to follow through).
But back to the chicken. I had a couple of recipes to hand (this one HERE and this one HERE) that I thought provided a good base but, like any kitchen renegade, I also decided to freestyle a little to suit the ingredients I had knocking around and because I’m actually a complete rebel and get my kicks from tweaking other peoples slow cooker butter chicken recipes.
I was a little nervous when I whacked the lid on and turned the dial to ‘HIGH’ but luckily, all worked out splendidly and it was a huge success, well I loved it, as did the husband (and the dog who got served a bit from a certain family members bowl). It wasn’t such a hit with the toddler but he DID enjoy the Roti bread and about 3 grains of brown rice so I’ll take that as a partial win.
What’s your FAVOURITE slow cooker recipe? I’d love to hear all about it (and grab the link if it’s online) in the comments below!
Slow Cooker Butter Chicken
- 500g chicken thighs, diced (I'm usually a breast girl.. ha ha ha.. but free range thighs were on special and as this is a slow cooked recipe, thought they'd be a good option)
- 1 small onion, diced (I did this in the food processor with the garlic cloves)
- 2 garlic cloves, minced
- 1 x 400ml tin of coconut milk
- 1 x 140g tin of tomato paste
- 1 cup of Greek or Natural yoghurt
- ½ cup butter
- 1.5 tbsps red curry paste
- 1 tbsp garam masala
- 1.5 tsps curry powder
- 1 tsp each of ground ginger, ground cinnamon, ground tumeric, cayenne pepper
- A good grind of sea salt and black pepper
- Place finely chopped or processed onion and garlic into your slow cooker bowl.
- In a large bowl, combine the yoghurt, curry paste and powder, coconut milk, tomato paste and spices and stir to combine and remove lumps.
- Place half the butter in a large frypan and melt over medium heat.
- Add the chicken thighs and cook till just browned.
- Place chicken thighs on top of onion/garlic mix.
- Melt remaining butter and add to the yoghurt/spice mix and stir to combine.
- Pour mixture into slow cooker and make sure chicken is thoroughly covered.
- Switch to 'LOW' if you have 8 hours or 'HIGH' if you have 4-5.
- Serve with rice and Naan or Roti bread.