Tuesday, June 15, 2010

Ashley's Crockpot Chicken Makhani

So this is a mix of two recipes that I have found online. I like making this in the Crockpot because it makes the chicken so tender and moist. It also allows the flavors meld together wonderfully. This version is NOT a curry recipe. I use a bunch of different spices and can be altered to your liking. I lost track of what I did the first time when it was delicious! This one is not terrible, but not your standard Butter Chicken.

Ashley's Crockpot Chicken Makhani
  • 2 chicken breasts, cut into chunks
  • 1 tsp garlic, crushed
  • 1 tsp ginger, crushed or ground
  • 1 tsp chili powder
  • 1/2 tsp turmeric, ground
  • 1/4 tsp cinnamon
  • 2 tbsp ground almonds
  • 2 tbsp fresh coriander or spinach, chopped
  • 1 onion, chopped
  • 4 tbsp butter
  • 8 oz can whole tomatoes, peeled
  • 1 tbsp tomato paste
  • 1 tbsp natural yogurt
  • salt and pepper
  1. Season the chicken chunks with salt and pepper. Add the onion and garlic. Next add all of the dried spices. Add the almonds and coriander.
  2. Add the tomato paste and then the canned tomatoes. Mix well. Lastly, divide the butter into chunks and evenly disperse.
  3. Cover and cook on low for 6 to 8 hours for maximum deliciousness or on high for 3 to 4 hours. Roughly 15 minutes before serving add the yogurt. Mix well
Optional: I tend to serve this with some plain jasmine rice. If you have a rice steamer, add one cup of rice to it and cook for the last 45 minutes.

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