Winter is for open fires, comfy lounge wear, warming soups and curries!
What's better when you are short on time in Winter than a knock out slow cooker recipe?
Here is a super simple but full of flavour butter chicken recipe the whole family will love.
Pair with basmati rice, some garlic naan or on a bed of steamed vegetables.
This will go down as a family favourite in no time.
Serves 6 > Preparation:15 min › Cook: 6 hours › Ready in: 6 hours 15 min
2 tablespoons (40ml) vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon Indian curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
140g tomato paste
15 green cardamom pods
1 (400ml) tin coconut milk
1 cup plain yoghurt
pinch salt to taste
Melt the butter and vegetable oil in a large frypan over medium heat. Stir in the chicken, onion and garlic.
Cook and stir until the onion has softened and turned translucent, about 10 minutes.
Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato paste until no lumps of tomato paste remain.
Pour into a slow cooker, and stir in the cardamom pods, coconut milk and yoghurt. 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. Remove and discard the cardamom pods before serving.
Take a needle and thread and pierce the needle through the top of the cardamom pod. Continue with all the cardamom pods and then tie the ends together in a knot so it looks like a ring (you don't have to do this if you don't want the extra step...it just makes it easy to remove and nobody crunches down on a big bitter cardamom pod).
Thanks to the team at Australia All Recipes for another 5 star recipe!