I love Indian food. I try to make it often, but I really need to make it more than I have been! I'm not a fan of super hot, burn-your-mouth Indian food, but enjoy the warm, spicy (not heat-wise) flavors it has to offer. I just love all of the spices together.
Other Indian Recipes I've made that you should try :) I plan on making some veggie Indian lentils soon:
Chicken Korma (LOVE this!!!)
Chicken Tikka Masala (Love this as well!)
Chicken Vindaloo (good, but not as creamy rich since there is no cream or yogurt!)
Slow Cooker Indian Butter Chicken
adapted from Allrecipes
2 tablespoons butter
2 tablespoons olive 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 curry paste (optional- I didn't have this, and it is usually very spicy anyway)
2-3 teaspoon garam masala
1 teaspoon ground ginger
1 (6 ounce) can tomato paste
15 green cardamom pods or 1 teaspoon ground cardamom
1 (14 ounce) can coconut milk
1/2 to 1 cup plain yogurt; add to taste
salt to taste
1.Melt the butter and olive oil in a large skillet 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, optional curry paste, garam masala, ginger, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods (or ground cardamom), and coconut milk.
2.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. Taste, and add salt if needed. Remove and discard the cardamom pods (if using) before serving. Stir in yogurt.
(For stovetop cooking- just continue cooking everything in the large skillet until chicken is cooked through and tender. Add yogurt and cook until heated through; then serve).
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