Butter Chicken

Below are my two recipes for Butter Chicken.

I originally found the Slow Cooker version on Taste.com.au in the forum, however I have not yet done it ‘exactly’ as it was originally posted. I have pasted the full recipe here and my changes are in italics… they are only slight.

The 10min version was courtesy of a member on Simple Savings 🙂

Butter Chicken for Slow Cooker

500g chicken thigh fillets, quartered
1 onion, finely chopped always forget this
2 cloves garlic, finely chopped I use minced from a jar
2 tbs butter
2 tsp garam masala
1 tsp sweet paprika
2 tsp ground coriander
1 tsp finely chopped ginger (or ½ tsp ground)
¼ tsp chilli powder
1 cinnamon stick (or 1 tsp ground)
6 cardamom pods, bruised (or 1-2 tsp seeds or ground) keep forgetting to look for this, so never used it
2 tbs tomato paste
400g tin tomatoes
1 tbs sugar
Salt and pepper
½ cup cream, plus extra if desired normally use a bit more
Coriander for garnishing never used it
I also use some pumpkin, maybe 2 -3 cups diced which I add toward the end of cooking
Heat a little oil in a large frypan and brown chicken. Transfer to preheating slow cooker. Add the onion and garlic to the pan, frying gently until the onion is softened. Add butter and spices, and continue frying gently until spices are fragrant. Add tomato paste, tomatoes, sugar, salt and pepper and increase heat to med – med/high. Simmer for a few minutes, stirring until mixture has thickened. Add cream and stir well to combine.

Remove from heat and pour into slow cooker, stirring to distribute the sauce evenly. Replace lid and slow cook for ½ hour on high, then about 3-5 hours on low, stirring occasionally . Add pumpkin about 1 hour before the end.

Served with Naan Bread, Jasmine Rice & some steamed veggies.