Roughly 3 Pounds diced Chicken (Raw, Breast or thigh work well)
4-6 Cloves Garlic
1 Inch Ginger Root
2-3 Tablespoons Garam Masala
2-6 Tablespoons Curry Powder*
2 Teaspoons Cumin
2 Teaspoons Paprika
2 Teaspoons Cayenne Pepper
Salt and Pepper
Roughly 6 ounces Tomato Paste
Roughly 14 ounces Light Coconut Milk
Butter (2-4 Tablespoons)
Green onions, sliced
Cooked Rice to serve
*The amount you need of curry powder varies a lot from blend to blend. So I would suggest starting with about 2 tablespoons of curry powder and then tasting at the end of cooking to see if you need more. More heat can also be added with extra Cumin or Cayenne Pepper, and more complexity with paprika and maybe some extra curry blend or a mustard powder. Tasting and adjusting is very important especially with a slow cooked meal.
Set the slow cooker to high and begin to prep the ingredients.
Grease/Butter the inside of the slow cooker insert with butter, focusing on the bottom and the first 2-3 inches up in the slow cooker.
Finely dice the onion, I used one fist sized onion, but you might want to use two small ones, or if you really like onion two fairly good sized ones. Add the diced onion to the warming slow cooker.
Finely mince the garlic and ginger root and add to the slow cooker. Season with about 2 tablespoons garam marsama, 2-3 tablespoons curry blend powder, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons cayenne pepper. Season everything well with salt and pepper. Cover and let it be for a few minutes.
Dice the chicken into small cubes about 2cmX2cm, or just cut into small chunks. Season the chicken with salt and pepper.
Stir the coconut milk and tomato paste into the slow cooker. Add the chicken and stir so all the chicken is coated or covered in the sauce.
Cook for 3-5 hours on high or 4-6 hours on low.
Stir the Butter chicken and serve over cooked rice and garnish with sesame seeds and sliced green onion.
Also goes pretty great with Naan Bread on the side.
Wont lie, did not have much hope for this recipe, It was supposed to be a healthy butter chicken, and this still sort of is but the recipe I got the inspiration from literally only had 2 teaspoons (!) of curry powder to season this whole recipe. That is just not enough! So I greatly increased the spice content, and the number of spiced involved, and the inspiration recipe also called for almost a half cup of flour to be added. . . and my sauce turned out nice and thick without the addition of the un-needed flour. So I think I managed to improve on this idea of a recipe. Plus this version tastes just about as good as the Indian restaurant I go to in town and even better than the pre-made butter chicken spice pack I had been using until tonight. This is my dinner and my lunch tomorrow. It is deadly. Man friend also agrees with deadly classification.
What was cooking one year ago?
Cookie Crust Cheese Cakes! (YUMMY)