We love Indian food around here. Actually–who am I kidding?–we love food that is different, interesting, foreign, exotic, and/or full of spices. 🙂
When my husband and I were younger — with two jobs and no kids — one of our favorite places to eat was our local Indian restaurant. It still is actually, we just don’t do it very often!
My husband has taken several business trips to India and found the food to be amazing. I have quite a number of Indian cook books — including a few difficult-to-decipher ones actually from India!
Many Indian dishes are particularly suited to being cooked in a crock pot, and I tend to rely on The Indian Slow Cooker as a starting place for most of my recipes. Unfortunately the book is pretty firmly grounded in the fat-is-bad camp… and I consider fats like butter and coconut oil to be essential to a healthy diet. So I spend a lot of time (and butter) adapting her recipes to suit our family’s needs.
Butter Chicken
Turn on the crock pot and add 8 tablespoons of butter to melt.
Peel and dice two large onions. Saute in 2-3 tablespoons of butter (I like Kerrygold, which many grocery stores now carry.) I do this in my cast iron pan, because I like the onions browned nicely.
To a food processor or high-powered blender, add:
8 cloves of garlic, peeled
4-inch piece of fresh ginger, peeled and cut into cubes
1 cup blanched, sliced almonds and blend until smooth. Add 1/2 cup water, and blend into a thick paste.
Then add the cooked onions, and blend again.
Add:
1 1/2 cups plain yogurt (learn how to make your own yogurt; it’s easy)
2 teaspoons chili powder (like this or get quality herbs and spices here)
1 teaspoon ground cloves (like this)
1 teaspoon ground cinnamon (like this)
2 teaspoons garam masala (like this)
1 tablespoon salt (I like this kind)
Blend. Then blend in 5-6 tomatoes, chopped. (You’ll probably have to add them in a few handfuls at a time.) Blend until smooth.
Place approximately 4 pounds of pastured chicken (boned, skinned, and cut into 2 inch cubes) into the melted butter in the crock pot. Pour the onion-tomato mixture on top, and give a quick stir. Cover and cook on LOW for 6 hours.
When it’s done, stir in 1/2 cup of the best cream you can find and serve over rice.
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This looks amazing! I love anything with chicken, and the spices are very medieval with their mix of sweet and hot. I love deciphering medieval cookbooks… it’s sort of a rainy day “thing” I do. I pinned this and can’t wait to give it a try!
Tina
Thanks!
I love all cookbooks… but especially old ones! 🙂
This sounds wonderful. We are going to put it into rotation for next week’s dinners. Thanks!
Awesome! You’ll have to let me know how you like it! 🙂
Butter Chicken is so delicious and I love the idea of making this recipe in the crock pot, Christine. Pinned 🙂
Thanks, April! 🙂
This sounds so delicious!
Thanks!
I so wish I had chicken defrosted and that it wasn’t 3pm! I’m totally making this tomorrow…
It’s totally yummy. I could eat it every day… and no one in my family would mind!
One of the guys I work with goes on and on about butter chicken. I’ll have to try this out, pinning!
You’ll have to let me know how you like it! 🙂
That sounds great. I love Indian food, and love my slow cooker – but I don’t think I ever put them together. I’m definitely going to have to try this!
Let me know how you like it! Indian food works wonderfully in the crock pot! 🙂
Looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week
Thanks, Stephanie! 🙂
What a flavorful Chicken dish and so easy in the Crock Pot. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Oooh this sounds good. I like to use the crock pot on the porch in the summer. Thanks for sharing. Hello from Unprocessed Fridays!
Thanks for stopping by! That’s a great idea–using the crock pot on the porch when it’s hot!
This looks wonderful! Thanks for sharing at Simple Lives Thursday.
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Congratulations!
Your recipe is featured this week on Full Plate Thursday. Hope you enjoy your weekend and your new Red Plate.
Miz Helen
Thanks Miz Helen! It’s always an honor to be featured! 😀
Looks amazing! Did I read it right that you add 4 pounds of chicken? Does it freeze well, because I would have a lot of leftovers!
The original recipe calls for 4 pounds, and that is what I aim for… though it doesn’t matter all that much! It does make a lot… though I’ve never tried to freeze it… though my best guess is that it would freeze well. (You could always cut the recipe in half, too!)
I find that it goes too fast in our house to bother freezing. The kids love it, and my husband takes it for lunches… and then it is all gone.
I hope you enjoy it! 🙂
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Looks and sounds delish! Leaving out the onions I would be drooling to make this butter chicken for dinner (or lunch or snack or 2nd dinner). Thanks for sharing with us yummmmmm!
🙂
Mmmmm you are speaking my language- my husband and I both love Indian food! I have a slow cooker recipe for butter chicken, but yours is definitely different, so I’ll be sure to try it!! Thanks for linking up at Snickerdoodle Sunday- I hope you’ll come back again next week! 🙂
Sarah (Sadie Seasongoods)
Thanks! You’ll have to let me know how you like it! 🙂
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