This is an all-time fave in the UK as a ‘take away’ meal. You can make it quickly on the stove top, but it gets a special something extra if you let it go 5-6 hours in the Slow Cooker. It’s a little more complicated, ingredients-wise, than the Tikka Masala I presented a few days back, but it’s worth it!
Before I go any farther, I want to point out that Butter Chicken has no Butter in it. Not even Ghee. It gets it name from its beautiful golden colour and its buttery smooth texture. My version is easy to make and will be a sure hit with anyone you know who loves Indian food…
What you need…
2 lbs. / 1 kg boneless skinless Chicken Thighs, cut into 2 in. / 5 cm pieces
1 medium Onion, diced fine
3-4 cloves Garlic, minced or pressed
2 tsp. / 10 ml Yellow Curry Powder
2 tsp. / 10 ml Garam Masala (found in most grocery store’s spice section)
1 tsp. / 5 ml ground Cumin
1 tsp. / 5 ml ground Cayenne
1 tsp / 5 ml ground Turmeric
1 tsp. / 5 ml ground Ginger (or 1 in. / 2.5 cm thumb fresh ginger, minced)
1 14 oz. / 415 ml can light Coconut Milk
1/2 cup / 125 ml Low-fat Plain Yogurt (optional)
1 6 oz. / 175 ml can Tomato Paste
Salt, to taste
Just to clarify…
You can use Chicken Breasts if you wish, but Thighs have more flavour and stay juicier during cooking.
If you like your Butter Chicken Bright Yellow, omit the Tomato Paste.
See my note about Garam Masala in the post about Tikka Masala.
This is a medium-hot Butter Chicken. Add more Curry Powder or Cayenne if you like it hotter!
What you do…
Place all ingredients in the Slow Cooker and stir to distribute when evenly among one another.
Cook on low, covered, for 5-6 hours stirring gently now and then.
Serve over Long Grain Rice of your choice – Plain White, Basmati or Jasmine.
Garnish with sprigs of Parsley or Cilantro if desired.
Do try this easy, delicious dish!
You’ll want to make it over and over again…
~ Maggie J.