Saturday, January 23, 2010

Crockpot Chicken Makhani (Indian Butter Chicken)

This is another A Year of Slow Cooking recipe.  This is very tasty and not spicy hot (since I didn't use the cayenne pepper), but very flavorful.  She uses cardamom pods, but my store only had ground cardamom which worked fine.  I used 4 chicken breasts and had the leftover sauce with some brown rice which was very good.

4-6 chicken breasts
1 onion, sliced
6 garlic cloves, chopped
4 tbsp butter
1 tsp cardamom
2 tsp mild curry
2 tsp 
garam masala (I found this in the Asian section at my local store label Chicken Masala...there are other slight variations)
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
juice of 1/2 large lemon or 1 small
1 cup plain yogurt (to add at the end)

Put chicken in crockpot and add garlic, onion, and all the spices.  Add the butter and tomato paste, and then the lemon juice and coconut milk.  Cook on 8 hours on low or 4 hours on high.  Add plain yogurt about 15 minutes before serving and stir in.

Serves 4-6.

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