Slow Cooker Butter Chicken

Page: www.canadianliving.com/food/slow_cooker_butter_chicken.php

| Course Type: Main Courses

(1 review)

Tags:

Recipe Review

What's so nice about this is that everything goes right into the slow cooker--no sauteeing or browning on the stove. And it's really quite good. The modest amount of butter is just right; one gets the butter flavor without the dish seeming overly heavy and without that nasty oily film left on the lips. I substituted peanut for almond butter as that was what I had; it was very good. I also used skinless boneless breasts instead of thighs and so cooked them for a slightly shorter time. My only quarrel with this is that the spicing is too mild. It needs more cumin, maybe a hit of a nice rich garam masala. I added salt and sriracha to my bowl but would still like more spice. It makes a lot of sauce and I have a fair amount in my freezer. My intention is that when I defrost it, I'll add spices to the sauce and let it cook a bit before I add any meat. Actually, I bet it would be good with shrimp.

(1) useful  

Comments

bunyip - 16th February 2014
It looks to me like one of those recipes that would adapt really well to the pressure cooker - give the sauce maybe an hour, not really worth cooking the chicken under pressure.

Login or register to add your own comments.