After the yummy beef tacos last week, for this edition of Cooking on Sundays, the BF and I decided to make butter chicken in the slow cooker. A little background history of butter chicken before we get to the cooking. According to Wikipedia, it was created by Kundan Lal Gujral, founder of the restaurant chain Moti Mahal Delux in the 1920s. Starting with the chicken being marinated in a yogurt and spices mixture and then cooked in a tandoor. The chicken is then stewed in a gravy made of butter, tomatoes, garlic, spices and cashew butter (used to thicken the gravy). Wall Street Journal’s India Real Time did a feature titled “Moti Mahal: Delhi’s Gastronomic Pearl” that speaks to how butter chicken was created and then became a staple at the restaurant.
Upon a quick Google search, there were so many recipes online that we settled on combining two recipes. The main one we followed was from Damn Delicious but instead of using garam masala (because we didn’t have any or all the ingredients for it), we used the spices from CBC’s Best Recipes Ever. It’s not a true butter chicken since we didn’t even add butter to the recipe but it was a recipe that we had ingredients for so that has to count for something. The curry powder is from Perfect Taste when we went to Niagara on the Lake.
Along with butter chicken, I really wanted some veggies so keeping in the theme of Indian cuisine, we made aloo gobi (potato and cauliflower) from The Curry Cookbook: Exotic and Fragrant Curries. It’s fairly simple to make: combine boiled potatoes, blanched cauliflower florets, and spices in a medium saucepan and then serve with fresh coriander and naan.
We had decided to make own naan but at the grocery, it was on sale and we got points for it – so we bought some instead. However we did smother it with garlic butter to make it extra garlicky 🙂 For the adventurous ones, here’s a recipe I’d like to try next time to make homemade naan.
After five hours in the slow cooker, this is what dinner looked like: