Butter Chicken By Poh

Cook time

Chicken - 20 minutes | Rice - 12 minutes

Serves

Serves up to 7

INGREDIENTS

  • 1kg chicken thigh fillets, sliced in half
  • 1 small brown onion, peeled, quartered
  • 2 cloves garlic, peeled
  • 2cm piece of ginger, peeled, sliced roughly
  • 50g butter or ghee
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 4 cloves
  • 1 cinnamon stick
  • 8 cardamon pods, bashed
  • Pinch of ground nutmeg
  • 1 teaspoon garam masala
  • 1 - 2 teaspoons chilli powder
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 400ml tinned crushed tomatoes
  • 2 tablespoons tomato paste
  • 100g Greek yoghurt
  • 200ml cream
  • 2 tablespoons honey or maple syrup
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • Raita (optional):
  • 1½ cup Greek yoghurt
  • ½ continental cucumber, coarsely grated
  • 2 tablespoons lemon juice
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • Rice:
  • 20g butter or ghee
  • 2 cups basmati rice
  • ½ teaspoon ground turmeric
  • 700ml water

METHOD

  • Prep Time: 15 minutes
    Cook Time: Chicken – 20 minutes | Rice – 12 minutes
    Serves: up to 7
  • To make the rice:
  • Step 1 Set the Crock Pot Express Easy Release Oval Multi Cooker to BROWN/SEAR. Press START/STOP Melt the butter in the pot then stir in the turmeric and rice until everything is well combined. Press START/STOP.
  • Step 2 Stir in the water and secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press RICE/GRAINS then START/STOP to cook for 12 minutes When cooked, run a spatula through the rice to separate the grains and transfer them to a bowl to keep warm until needed.
  • To make the raita:
  • Step 3 Mix all the raita ingredients in a bowl until combined. Cover and refrigerate until needed.
  • To make the chicken:
  • Step 4 B litz the onion, garlic and ginger in a blender or small food processor until it becomes a paste.
  • Step 5 Set the Crock Pot Express Easy Release Oval Multi Cooker to SAUTÉ Press START/STOP Combine the butter, coriander, cumin, cloves and cinnamon in the pot and toast until fragrant.
  • Step 6 Add the blended aromatic paste and sauté for around 4 minutes or until very fragrant. Add the cardamon, nutmeg, garam masala, chilli powder, black pepper and bay leaves and sauté for about 1 minute.
  • Step 7 Stir in the remaining ingredients then the chicken pieces. Press START/STOP.
  • Step 8 Secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press MANUAL and adjust time to 10 minutes. Press START/STOP.
  • Step 9 When cooking has finished, release the steam and remove the lid. Serve with the rice and a good dollop of the raita.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker CPE500 Recipe

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