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Sunday, 10 September 2017

Slow Cooker Butter Chicken

I haven't posted in a while.  Summer usually keeps me outdoors as much as possible, and writing, and taking pictures of my food takes a back burner.

However, it's only the beginning of September, but in my area, it's already cooling down.  So I start focusing on cooking and my kitchen again.

Decided to try Butter Chicken.  I'm not one for crazy spicy food, but this had just enough to make it interesting, and putting it all in the slow cooker made it extremely easy.

Easy Slow Cooker Butter Chicken

Recipe by Fluudbloggler
Yield: 4 servings
  • 4 Chicken breasts 
  • 1 cup butter
  • 1 tbsp minced garlic
  • 1 can crushed tomatoes
  • 1/2 onion thinly sliced
  • 2 tsp salt
  • 1 tsp cayenne pepper (more if you like spicy less if you don't)
  • 1 tsp garam masala (more if you like spicy)
  • 1 tsp tumeric
  • 3 cups whipping cream (UNwhipped) 
Cooking Directions
  1. Cut chicken into bited-sized chunks. (I actually use frozen chicken and cut it up while it's still slightly frozen. This makes it much easier to handle)
  2. Place chicken and all other ingredients except cream in slow cooker.  Stir well to combine.  (At this point the butter will still be a hunk, but that's ok.)
  3. Cook on low for 4 hours. Add cream, mix well to incorporate and allow the cream to heat about 15 minutes more.
  4. Serve with white rice or coconut rice.

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