Today’s recipe comes courtesy of my friend and visiting teacher Sara. Everyone needs a friend like Sara. In our church we have a program called Visiting Teaching. Women are assigned to visit other women in the church once a month. They bring a monthly message and sometimes a treat! Sara also sends me emails sometimes with things she thinks I would enjoy. Sometimes it is a recipe and other times it is a link to a site or a video she thinks I would enjoy. Last week she emailed me today’s recipe for Crock Pot Butter Chicken. A few days later she dropped off some cardamon seeds for me to use in the recipe. Like I said, everyone needs a friend like Sara!
I have made butter chicken before and shared the recipe here on the blog but had never done it in the crock pot.
There three things I especially loved about the recipe Sara sent me. First, it can be done in the crock pot. Second, it uses chicken thighs. Third, it tastes delicious!
There is a little prep work to the recipe but it is well worth it. You may will want to do this the day before you plan on cooking it or at least several hours before. The first step is too make a cashew/fennel/curry mixture. This is done in a pan on the stove. Dry sauteing them until it is nice and fragrant.
These are then ground up in the blender and combined with yogurt, tomato paste and a few other ingredients to form a paste like mixture into which you place your chicken thighs for several hours or overnight.
When you are ready to cook your chicken place the chicken/sauce mixture into your crock pot. You will also saute some onions in butter along with a cinnamon stick and cardamon seeds. Add into this cayenne, diced tomatoes and chicken broth and pour over mixture in the crock pot. Stir to combine.
It is then ready to cook – about 3 hours on high and 5 hours on low.
Before serving add a 1/3 c of whipping cream and stir to combine. I served it over rice along with some naan bread I had bought at Trader Joes. The bread is great for soaking up all the yummy sauce that the recipe makes. The flavor of this is amazing!
I garnished it with a little cilantro to make it a little prettier. Crock Pot Indian Butter Chicken might not be the prettiest meal I have ever made but it sure was a delicious one!
Both Jim and I loved it and were so glad there were leftovers!
You may also want to check out these quick and easy crock pot meals:
For a list of where I Link Up each week go here.
- 1 C. raw unsalted cashews
- 1/4 c. curry powder
- 1 Tbsp. fennel seeds
- 2/3 c. green yogurt ( not fat free )
- 1/4 c. tomato paste
- 2 Tbsp. white wine vinegar
- 4 cloves minced garlic
- 1 Tbsp. grated fresh ginger
- 2 lbs. boneless, skinless, chicken thighs, cut into one inch pieces
- 1/4 c. butter
- 1 onion, chopped
- 1 cinnamon stick
- 1/2 tsp. cardamon seeds
- 1/2 tsp. cayenne
- 1 can diced tomatoes plus juice
- 2/3 c. chicken broth.
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/3 c. cream
- cilantro, garnish
- Cook cashews, curry and fennel seeds in a dry skillet for two minutes stirring until fragrant.
- Put into a blender and process until finely ground.
- Put yogurt in a bowl along with. tomato paste, white wine vinegar, garlic and grated fresh ginger. Stir together and add cashew mixture and mix well.
- In a large bowl combine two pounds boneless skinless chicken thighs, cut in one inch pieces with
- the yogurt cashew sauce. Cover tightly and refrigerate overnight, or for several hours.
- When you are ready to cook, put butter in a large skillet and melt over medium heat.
- Add onion, cinnamon stick, cardamon.
- Stir fry until onions are tender.
- Then add cayenne, diced tomatoes plus juice and chicken broth.
- Bring to a boil and cook for three minutes.
- Put chicken and sauce into a large crock pot.
- Add the tomato mixture and stir well.
- Add salt and black pepper.
- Cover crock pot and cook on high for three hours or five-six hours
- on low.
- Add in cream to the pot and stir well. Cover and cook on low for ten minutes.
- Serve over rice. Garnish with fresh cilantro if desired.