Kashmiri butter chicken

Another one from 200 Slow Cooker Recipes. It costs £4.99. Just buy the damn thing. Page 64. Also, buy yourself a damn Crock Pot. It doesn’t need to be a 6 litre one like ours, but just get one and improve the basic quality of your life.

Anyhoozle, here’s what you need:

2 onions, quartered

3 garlic cloves

Thumb sized chunk of ginger, peeled

1 hot chilli, deseeded

8 boneless, skinless chicken thighs

1 tbsp sunflower oil

1 oz butter

1 tsp crushed cumin seeds

1 tsp crushed fennel seeds

4 crushed cardamom pods

1 tsp paprika

1 tsp turmeric

1/4 tsp ground cinnamon

300 ml chicken stock

1 tbsp brown sugar

2 tbsp tomato puree

5 tbsp double cream

Salt

Method:

Blend onions, garlic, ginger, and chilli in food processor.

Cut chicken thighs into 4 pieces. Heat oil in your biggest frying pan and brown chicken over high heat. You’ll probably need to do this in a few batches. Transfer to a plate.

Add butter to the frying pan. When melted, add onion paste over medium heat and cook until it begins to color. Stir in crushed and ground spices and cook for a minute. Mix in the stock, sugar, tomato purée and stock. Bring to the boil, stirring

Put the chicken and the sauce mixture into your slow cooker, cover, and cook on low for 5-7 hours.

Stir in the double cream. Serve with sprigs of coriander and basmati rice.

Optional kitchen porn:

Crock Pot
Le Creuset mortar and pestle
Bosch hand blender

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Published in: on January 21, 2012 at 8:26 pm  Leave a Comment  
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