Friday, January 8, 2010

Indian butter chicken (chicken makhani)

This is definitely worthy of company! (especially if they are not on a strict fat regulated diet)

from here.

2 pounds boneless skinless chicken thighs (she says frozen solid is fine)
1 onion, sliced
6 garlic cloves, chopped
2-4 T butter
15 cardamom pods (or more - sewn together or in cheesecloth)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
an inch or so of fresh grated ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used nonfat)

Throw everything in (except yogurt), stir it up and turn it on. Cover and cook on low for 8 hours, or high for 4 (or less - with my hot crock).

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with rice. Roasted cauliflower is a great side!


NOTE: If only cooking four hours (3 1/2 was sufficient for the chicken), then the onions will be a bit crunchy. So, either cook longer or saute them first (probably preferable, though it destroys the whole "I can put this meal together in 15 minutes" vibe).

1 comment:

  1. Another reason why I need a slow cooker! Hee hee...