Slow-Cooker Butter Chicken

Source: spontaneoustomato.com

Slow-Cooker Butter Chicken

Don't have a slow cooker? Try using a "dutch oven" also known as enameled cast iron cookware. Bake in the oven 30 minutes at 300F, then 3 hours at 200F.

4 tablespoons or half stick butter

1 tablespoon olive oil

1 medium onion, finely chopped 

2 tablespoons grated fresh ginger or 2 teaspoons ginger powder

3 cloves finely chopped fresh garlic

1 teaspoon ground cardamom

2 teaspoons garam masala

1/2 teaspoon cayenne powder or paprika for less "heat"

1/2 teaspoon ground coriander

2 dried bay leaves

1 can (6 oz) tomato paste

1 can (14 oz) light coconut milk

2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces 

1 container (6 oz) Greek plain yogurt or whole-milk yogurt or full-fat sour cream

1/4 teaspoon salt

Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter and olive oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
Stir in cardamom, garam masala, cayenne or paprika and coriander. Cook 2 minutes longer, stirring frequently.
Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
Cover an cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours). If using the oven method, preheat the oven to 300 degrees. Bake in the oven 30 minutes at 300F, then 3 hours at 200F

Inspiration for this recipe is here

Under Pressure

Curry chicken has many permutations. Garam masala changed the way I thought about making curry. Now that people in my office demanded the recipe, noting that it tasted different, "less spicy", than other curries. Also, I love to eat these with chapattis, also known as roti. Costco has been selling them in the refrigerated case for over a year. Just heat a cast iron or nonstick skillet to medium then heat each side for 30 seconds.

Curried Chicken Thighs
For 6 dinner or 8 lunch portions

3 tablespoons unsalted butter
1 tablespoon mild curry powder
2 teaspoons garam masala (a spice blend that includes cardamom, cinnamon, cloves, black pepper, ginger and sometimes ground cumin) Found at MOM's, Whole Foods and most gourmet grocery stores
2 teaspoons ground cinnamon
3 pounds skinless bone-in chicken thighs
2 teaspoons salt

Vegetables (for fastest results, cut up all vegetables beforehand)

1 small onion, diced
3 small or 2 medium carrots, peeled and chopped

1 serving bouillon (1 packet, cube or 8 oz. liquid)

1 15-ounce can diced tomatoes
1 cup chopped cabbage
8 oz. frozen petite peas
8 oz. red, yellow and green pepper strips
Salt and pepper to taste

In dutch oven (4 quarts or larger) or with pressure cooker on "brown", melt butter. After butter melts, add curry powder, garam masala and cinnamon to butter. When butter smells like roasted spices, add onion and carrots. Cook 2 minutes on medium high. Then add chicken to pot. Cook 5 minutes on medium high, making sure as much as possible that nothing is burning.

Add bouillon then remaining ingredients. It is best to simmer for 1-2 hours. If you do not have a saucepan to fit all of the vegetables, try using a crock pot.

photo by: José Picayo