I know. I KNOW.
Yes, I have been slacking. Badly. I’m so sorry. I have been posting pictures of all the food I’ve been cooking and you’ve been asking for the recipes, and I’m so sorry it’s taking me so long to get them posted. I do have good excuses, but they’re not important right now. What’s important is that I get you one of the recipes you’ve all been asking for, and get it to you quickly.
So without further ado, my latest “go to” meal when I don’t have time to cook. Yes, I know it’s still summer. And yes, I know that this is probably more of a fall/winter recipe, but sometimes I just want something hearty and comforting, and maybe you do too. Or maybe you’re, *gasp*, sick of grilling and want to cook, but don’t want to turn on the oven. That’s a good reason too.
If you’re anything like me, you never have plain yogurt on hand. But I’ve learned a trick: yogurt freezes surprisingly well (I guess that’s why they sell so much frozen yogurt). And no, I’m not telling you to go buy dessert and throw it in your butter chicken. That would just be…weird. What I’m telling you is this: go buy a couple big tubs of plain yogurt. Spread them out in ice cube trays, freeze, and transfer to a bag or container. Voila! Plain yogurt ready whenever you need it! (Just defrost at room temperature and give it a quick stir if it separates.)
Chicken thighs are really the ticket here. They hold up to the slow cooking much better than breasts (and are much cheaper too). But if you don’t like dark meat, or don’t have any on hand, go ahead and use chicken breasts, just know that the result may not be as tender.
Slow Cooker Butter Chicken
Ingredients
- 3 tbsp olive oil
- 4 large skinless boneless chicken thighs, cut into bite-sized pieces
- 1 onion chopped
- 3 cloves garlic chopped
- 2 tsp curry powder
- 1 tbsp curry paste
- 2 tsp tandoori masala
- 1 tsp garam masala
- 1 6 ounce can tomato paste
- 1 14 ounce can coconut milk
- 1 cup plain yogurt
- salt to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add chicken, onion and garlic to the pan. Cook and stir about 10 minutes, or until the onion is soft and translucent.
- Stir in curry powder, curry paste, tandoori masala, garam masala and tomato paste. Mix well.
- Pour mixture into a slow cooker and add coconut milk and yogurt. Season to taste with salt.
- Cook on High 4 to 6 hours or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. (Note: the sauce will be lumpy and will need a good stir before serving.)
- Serve on cooked basmati rice with naan bread.
Notes
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