Kashmiri Butter Chicken (slow cooker)
Over a year ago
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Ingredients
- 2 onions. quartered
- 3 garlic cloves
- 4 cm fresh root ginger
- 1 large red chilli. halved. seeds discarded
- 8 boneless chicken thighs
- 1tablespoon sunflower oil
- 25g Butter
- 1 teaspoon cumin seeds. crushed
- 1 teaspoon Fennel Seeds. Crushed
- 4 cardamom pods (crushed)
- 1 teaspoon paprika
- 1 teaspoon Ground turmeric
- ¼ teaspoon Ground Cinnamon
- 300 ml chicken stock
- 1 tablespoon Light Muscovado sugar
- 2 tablespoons tomato puree
- 5 tablespoons double cream
Accompaniment
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Method
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1
1) blend the onions, garlic, ginger and chilli in a food processor/liquidizer.
2) cut each chicken thigh into 4 pieces. Heat oil in a large frying pan and add the chicken a few pieces at a time. cook over a high heat untill the meat has been evenly browned. remove the chicken pieces and allow to rest on a plate.
3) add the butter to the frying pan, when it has melted add the onion paste. cook over a more moderate heat until it is just beginning to colour. stir in the crushed seeds, pods and ground spices. Cook for one minute, then mix in the stock, sugar, tomato puree and season with salt. Bring to the boil whilst stirring.
4) transfer the chicken to the slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid. cover and cook on low for 5-7 hours.
5) just before serving stir in the cream and serve garnished with toasted flaked almonds and sprigs of coriander
This is a great recipe. Another way to use this combination of spices is to make the sauce as per the recipe (step 1 and 3) but instead of using chicken, simmer the sauce for a little longer then pour over whole fillets of fish and bake for 20 mins - add the swirl of cream at the end. Works perfectly