MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Butter Chicken
Categories: Poultry, Vegetables, Citrus, Herbs
Yield: 4 servings
3 tb Vegetable oil
1 md Yellow onion; diced
3 cl Garlic; fine chopped
3 tb Grated ginger
1 tb Garam masala
16 oz Can tomato paste
3/4 ts Kosher salt
3 lb Boned, skinned chicken;
- in 2" pieces
1 ts Lime zest
1 tb Lime juice
1 c Coconut milk *
1/2 c Chicken stock
1/4 c Cilantro leaves; garnish
- (optional)
Cooked basmati or jasmine
- rice; to serve
Naan; to serve (optional)
* if necessary, whisk to combine the liquid and solids
before measuring
In medium skillet, heat oil over medium-high heat. Add
onions to skillet, and cook until softened, about 3
minutes. Reduce heat to medium, add garlic and ginger,
and cook another 2 minutes. Add garam masala, tomato
paste and salt; cook and stir 2 minutes.
Place chicken pieces in a slow cooker, then add tomato
paste mixture, lime zest and juice, coconut milk and
chicken stock. Stir everything together, cover and cook
on low heat setting for 4-1/2 to 5 hours, until the
chicken is cooked through. (You may let it cook up to 7
hours if necessary, but the chicken may be very soft and
shred.) Garnish with cilantro and serve with basmati or
jasmine rice, and naan if you have some.
Recipe by Jennifer Steinhauer
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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