Our slow cooker is worth it's weight in gold over winter. I love the way everything can be tossed in around lunchtime, or sometimes even earlier and left to simmer until dinner time. It's great for those nights when the kids have activities and we are out of the house from 4-6pm. There is something so nice about walking in the door after we've been out and smelling delicious smells wafting from the kitchen...
I originally posted this recipe over on the Taste forums a couple of years ago. Since then, I have tweaked it slightly and it really is a family favourite. The quantities listed have been fine for us up until this point, although I think I will start doubling it from now on, as it's getting to be a leeetle bit too tight a stretch, even for my standards!
Slow Cooker Butter Chicken
500g free range chicken thigh fillets, cut into thirds
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbs butter
2 tsp garam masala
1 tsp smoked paprika
2 tsp ground coriander
1 tsp finely chopped ginger (or ½ tsp ground)
¼ tsp chilli powder or fresh chopped chilli, if available
1 cinnamon stick (or 1 tsp ground)
6 cardamom pods, bruised (or 1-2 tsp seeds or ground)
2 tbs tomato paste
400g tin tomatoes
1 tbs sugar
Salt and pepper
½ cup cream
Coriander for garnishing
If using whole spices, contain them in a piece of muslin tied up with string. Heat a little ghee or oil in a large frypan and brown chicken. Transfer to preheating slow cooker. Add the onion and garlic to pan, saute gently until the onion is softened. Add butter and spices, and continue sauteeing 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. 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. If your slow cooker is like mine and tends to 'run hot', you may want to add a little water during the cooking time to thin the sauce down.
Before serving, remove spice bag (if using), turn off slow cooker and add cream, stirring well. Stir through plenty of freshly chopped coriander from the garden and serve with steamed basmati rice, naan breads and homemade yoghurt if it's too spicy for any little ones.
2 cups white or wholemeal flour - or a mixture of both (plain, not self-raising)
1 tsp instant yeast
3/4 tsp salt
3/4 tsp sugar
2 tablespoons yoghurt
Combine the dry ingredients together in a bowl. Add the yoghurt and slowly add water to make a dough. Turn out onto a floured surface and knead for 5-10 minutes. Set aside in a covered, oiled bowl for 1 hour.
To cook, preheat a large pan over medium heat. Divide dough into 8 equal portions and roll out thinly. Add a little ghee or oil to the pan and cook the naans for a few minutes each side until puffy and browned. Serve warm.