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Crock Pot Butter Chicken Recipe:

You will need:

1 pounds boneless skinless chicken breast
1 large onion
4 cloves of fresh garlic
2 inches of fresh ginger, peeled and chopped roughly (will be grinded in blender or food processor)
1 teaspoon ground coriander powder
1 teaspoon ground cumin powder
1/2 teaspoon ground chili powder, or cayenne pepper if you like it hot
1 8 oz. can of tomato sauce (or 3-4 fresh tomatoes)
1 teaspoon salt
1 tablespoon butter (canola oil, or sesame oil is OK to use and olive oil is fine as well)
LASTLY
1 8 oz. container sour cream, OR 1 pint heavy cream
1 teaspoon garam masala powder
fresh cilantro for garnish

Method:
  1. In a blender or a food processor, blend the onion, garlic cloves and ginger with the can of tomato sauce or fresh tomatoes.
  2. Cut up the boneless chicken into small bite size pieces, about 6-7 pieces out of each breast.
  3. In the crock pot , pour the butter or oil into the bottom.
  4. Pour the tomato, onion, ginger, garlic mixture into the crock pot.
  5. Put the spices (Salt, ground coriander, ground cumin, ground pepper)  into the tomato, onion, ginger, garlic mixture and mix up well with a spoon.
  6. Fold the cut up boneless chicken into the crock pot and mix well.
If you are planning on letting this cook for a few hours, cook the mixture on LOW for 3-4 hours.  If you plan on staying at home and monitoring this dish, cook on HIGH for 1 hour and then let it simmer for another hour on low.

Once the dish has cooked for about three hours, and you are almost ready to serve it with Basmati Rice or Indian Naan Bread, stir it well and add the 8 oz. of sour cream, OR 1 pint heavy cream, and stir well.  Also add the 1 teaspoon garam masala powder at this time.  Garnish with fresh cilantro leaves for an extra fresh and bright flavor!

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