skinnymixer's Slow Cooked Butter Chicken
Servings: 8
Calories: 557kcal
Equipment
- TM6, TM7 or slow cooker
Ingredients
- 800 g chicken thigh cut into thirds
- 300 g cream or coconut cream
- 50 g honey (optional)
- 1 bunch fresh coriander leaves chopped
Marinade
- 1-2 tsp salt
- ¼-½ tsp ground chilli powder (optional)
- 1 tsp garam masala
- 10 g fresh ginger
- 1 clove garlic peeled
- 15 g apple cider vinegar
Tomato paste
- 2 clove garlic peeled
- 10 g fresh ginger
- 80 g raw cashews increase to 150g to thicken the sauce
- 30 g apple cider vinegar
- 400 g tin chopped tomatoes
- 100 g tomato paste
- 2 tsp salt
- 1 tsp garam masala
Gravy
- 200 g brown onions peeled, halved
- 100 g butter cubed
- ¼ tsp cinnamon powder
- 1 pinch ground clove
- 2 pinches cardamom powder
- 1 star anise
- 1 tsp cumin powder
- 1 tsp smoked paprika
Instructions
TM6 Slow Cook Mode - use only 800 g chicken
- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Scrape mixer bowl out completely into a large bowl and coat chicken pieces. Allow to marinade while continuing the next steps.
- Add tomato paste mixture ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set aside in a separate bowl.
- Without washing the bowl, add onions and chop 5 sec/speed 5/MC on. Scrape bowl down.
- Add remaining gravy ingredients. Cook for 5 min/100°C or 212°F/reverse/speed slow/simmering basket on top of lid.
- Add reserved tomato paste mixture and chicken. Cook for 90 min 90℃ slow cooker function.
- Add cream and honey. Cook for 4 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid.
- Pour curry into an insulated server, remove star anise, stir through chopped coriander and let it sit covered for 10 min.
Thermo cooker + Slow Cooker
- You can double the chicken using this method - you will need to double the marinade though.
- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Scrape mixer bowl out completely into a large bowl and coat chicken pieces. Allow to marinade while continuing the next steps.
- Add tomato paste ingredients to mixer bowl. Blend for 1 min/speed 8/MC on. Set tomato paste mixture aside in a separate bowl.
- Without washing the bowl, add onions and chop 5 sec/speed 5/MC on. Scrape bowl down.
- Add remaining gravy ingredients. Cook for 5 min/100°C or 212°F/speed slow/reverse/simmering basket on top of lid.
- Transfer to a slow cooker with reserved tomato paste mixture and chicken. Cook on low for 4-5 hr or high for 2-3 hr.
- With 30 min to go, stir through cream and honey. If you would like to thicken the sauce further, you can add additional cashew meal.
- Stir through chopped coriander, cover and let it stand to infuse. Taste and season with additional salt if required.
Conventional
- Add salt, chilli powder, ginger, garlic and apple cider to a blender. Blend to form a marinade.
- Scrape out completely into a large bowl and coat chicken pieces. Allow to marinade while continuing the next steps.
- Add tomato paste ingredients to blender. Blend for 1 min. Set tomato paste mixture aside in a separate bowl.
- Chop onions and heat oil in a saute pan on medium-low heat. Add gravy ingredients and saute for 5 min or until onions are translucent.
- Add reserved tomato paste mixture. Mix through and transfer to slow cooker with chicken. You may like to brown your chicken prior if you wish but not required.
- Cook on low for 4-5 hr or high for 2-3 hr.
- With 30 min to go, stir through cream and honey. If you would like to thicken the sauce further, you can add additional cashew meal.
- Stir through chopped coriander, cover and let it stand to infuse. Taste and season with additional salt if required.
Notes
Original Recipe: If you want to add fenugreek, add 1 tsp when adding remaining gravy ingredients..
Dairy Free: Use coconut cream & use 80 g olive oil.
Keto / LCHF: Omit honey & and use almonds.
Low Fodmap: Replace the garlic with 1 tsp garlic infused olive oil & use spring onions to replace the onion (green part only). Omit the nuts & use Rice Malt Syrup instead of honey.
Vegetarian: Replace Chicken with vegetables such as pumpkin, cauliflower and beans and cook until tender. You can also add some drained tinned chickpeas and pan-fried paneer when adding the cream & honey.
Nutrition
Calories: 557kcal | Carbohydrates: 20g | Protein: 21g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 167mg | Sodium: 1501mg | Potassium: 663mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1453IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 3mg