Today was a very blustery cold day. Tomorrow, we will see a high of –17 Celsius. Perfect weather for having a slow cooker full of butter chicken sending warm vibes throughout he house all afternoon?
I had made naan but one time before, with hummus. You can see on an earlier post where I had learned to make hummus and naan in one day. The naan I made before was so fun to learn to make. We ate it with the hummus and following the next day, I had made a roast beef salad to roll into the left over naan for lunch. Very different and quite yummy.
Today, I decided I wanted to go more authentic with my hummus, so I made a scratch butter chicken.
To accompany my butter chicken and rice with naan I did an almond garlic green bean. I used my cast iron pan after I finished the naan. Sauté butter, garlic and almond slivers in butter, add bread crumbs, continue to sauté until crumbs have browned a bit, add green beans, continue stirring until beans are coated and hot through. When serving add freshly shaved parmesan.
The following is my recipe for the butter chicken in the slow cooker:
Mix in an ingredients bowl: 3 tps tandoori masala, 3/4 tsp salt, 2 tsp curry powder, 1/4 tsp each of cinnamon, cumin, ground cloves, ground nutmeg, ground ginger and 1.5 tbsp ground garlic and cayenne pepper to taste I use about half teaspoon. (you can use fresh where ever you would like or can). Okay, in a large fry pan, put in 1/2 cup of unsalted butter, 3 tbsp of peanut oil, add one whole finely chopped onion cook tender, heat on medium until all is well blended. Now, whisk in 1 can of tomato paste cook until well blended. Next whisk in one can of coconut milk. Again blend and cook until well blended and sauce is beginning to meld. Now, whisk in a good quality sour cream 1 full container or two cups. Whisk again until…yes well blended and starting to thicken. Now, inhale. Get excited. Now blend in your spices….cook, thicken, inhale… Okay turn heat to low. Leave it alone. Take 3 enormous chicken breasts or 4 regular big ones and cut into nice chunks (not too small as you don’t want them to disappear) about 3 inches by 2. Lay your chunks in the heated slow cooker (did I say earlier to warm it up?) Now pour on your sauce…. Now let it go on high for about 2 hours and then turn to low for the rest of the day. Open a bottle of wine. Drink some wine while making fresh naan. A bout 45 mins before supper make your rice and beans. Do a happy dance.
And yes, the happy dance is mandatory.
Click on the pics for the full zoom , use your back space to return to my place. Hope you enjoyed your stay and any questions….just ask.