My kids love butter chicken but before we all decided that butter was a good thing (happy days), I used to panic at the thought of them eating it. It just sounds so… lardy.
Then I discovered that butter chicken needn’t have butter in it at all to taste great. In fact, this version of butter chicken is actually rather good for you. Served up with some homemade naan and a little tomatoey/ cucumbery/ rockety salad, you’d be hard-pressed to fault it at all. Oh, who am I kidding, lately if food isn’t conjured out of activated green air, someone, manyone,is going to find fault with it.
But our whole family likes this dish just as much as they like theone made by our local Indian restaurant. I can also put it into the slow cooker before a busy afternoon strangles anychance of a decent dinner. Both these things count for an awful lot in my book.
Slow-cooker butter chicken (that tastes like the real deal)
2 tbsp canola oil
1 large onion, cut into wedges
1kg chicken thighs, cut into large pieces
2 tbsp mild curry powder
3 tbsp tandoori paste
2 tsp garam masala
1 cup tomato paste
10 green cardoman pods
1 can (400ml) coconut milk (can use lite if you prefer)
1 cup natural Greek yoghurt (can use lite if you prefer)
Heat the oil in a large fry pan to medium heat. Throw in the chicken thighs and onion and cook gently until just starting to colour.
Now add the curry powder, tandoori paste, tomato paste, garam masala and cook for 2 minutes, turning continuously. Pour the lot into the slow cooker and stir a little.
Pour the coconut milk, yoghurt and half a cup of water on top of the chicken mix and stir to combine. Add the cardoman pods and stir lightly.
Cook on low for 3-4 hours. Remove the cardoman pods (if you can be bothered, otherwise the kids will find them for you quick smart!) and serve over a bed of rice. You can add some homemade naan bread for sopping up all of that delicious sauce.
Freeze any leftovers for another rushed day – will keep for about a month.
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Homemade naan! Who even am I?!