This recipe isn’t the prettiest, but according to my family it is one of the yummiest, they LOVE it every time I make it, which is often.
I adapted this dish from Pete Evans paleo butter chicken recipe, and by adapted I mean, I followed his recipe once and then stopped measuring ingredients and adjusted the amounts to suit our tastes.
This recipe actually works just as well as a stove top recipe, I just switch out the chicken thigh for chicken breast when I do it that way. When you cook it on the stove top it maintains that classic butter chicken colour which it loses in the slow cooker, but sometimes the slow cooker is just more convenient so I roll with it.
I start with 1 diced onion, minced garlic (most people would probably use two or three but in our house it could be up to 6) and grated fresh ginger (again, you could use as much or as little as you like, I usually use about a thumb sized piece)
Fry that off in the oil of your choice (I don’t like to be bossy, I use olive oil because that’s what I always have in the cupboard)
Once your onions have softened, add your spices tot he pan. I use 1 tbsp. garam masala, 1 tsp ground coriander and just a sprinkle of chilli and cinnamon. You can obviously add more or less of all of these depending on your tastes, this is just what works best for us.
Add in 1 tbsp. of tomato paste and mix through. I like to let it fry off for a minute or so just to help the flavours release.
Once your tomato paste has fried off add the juice of half a lemon and stir through.
While that is all going on brown 8 chicken thighs in a pan and add them to your slow cooker. I didn’t show you this step partly because I forgot and partly because eww raw chicken is hard to make look appetising. If you are doing a stove top version this is where I would add diced raw chicken breast to the pan with the onion spice mix and continue on. But because I was using the slow cooker I added my onions and spice into the slow cooker on top of the brown chicken thighs.
Add in 1 can of coconut milk, or coconut cream … I tend to use whichever I have in the cupboard and both work fine.
If you’re doing the slow cooker version put the lid on and cook on low for about 6 hours. If you are doing the stove top version simmer for about 20 minutes.
I like to give it a taste test before serving it and often add a squeeze of fresh lemon juice and sprinkle of salt and give it a good stir, the chicken thighs start to fall apart into bite size chunks.
Serve it with steamed rice, or cauliflower rice, or really anything you want.
I sometimes make homemade naan to go with it but I will post that recipe soon.