Once school starts, I am definitely in Crock-Pot mode and I love to mix it up and try new ideas to keep our family mealtimes deliciously interesting. I have been reading through the new Fix-It-and-Forget-It Slow Cooker Magic cookbook and found that a couple of the more than 500 recipes were for Indian cuisine. Does your family love Indian food? Ours has actually never tried it, so I was curious about including one of the suggested dishes in our meal plan, this week.
I came across a recipe for Slow Cooker Butter Chicken, a popular Indian dish that looked flavorful and interesting, but was made completely in the Crock-Pot. Some of the ingredients weren’t what I expected, but I honestly wasn’t sure, so I turned to the Internet to investigate. After researching a dozen or so recipes for Butter Chicken, online, I ended up combining what seemed like the best ideas from several, to create my own version of Slow Cooker Butter Chicken. I’ll definitely be trying some of the recipes from the Fix-It-and-Forget-It Slow Cooker Magic cookbook to help me keep up with easy weeknight suppers, during the school year; and I definitely give it credit for showing me this dish could be prepared in my crock-pot. This time around, though, the recipe didn’t come from it’s pages.
I should tell you, upfront, that another habit I get into during the school year is doubling or tripling recipes, so I have one to serve and one or two for the freezer. This recipe is PERFECT for that! You’ll be able to serve it for dinner and put one or two more freezer meals, depending on the size of your family, away for later in the month . I hope it adds ease and a change of pace to your family dinners, this week, and in the future. Indian Butter Chicken is scrumptious! Sort of like a warm hug on a cloudy day. 🙂 It’s absolutely loaded with flavor, but it’s mellow and savory, not spicy like I expected. Enjoy!
- 6 lbs uncooked boneless skinless chicken breast, cubed
- ½ cup lemon juice
- 4 cloves garlic, minced
- 3 Tablespoons DIY Garam Masala Spice Blend
- 1 Tablespoon quality sea salt
- Cube chicken (bite-size pieces) and place it in a one gallon zip-top bag.
- Mix up the marinade ingredients and pour over the chicken in the bag.
- Zip the bag and make sure it is sealed, securely. Turn the bag several times to allow the marinade to coat all the chicken pieces. Double check the seal and make sure there are no leaks. Put the bag in the fridge overnight and allow the chicken to marinate.
- The next day, mince the onions and garlic. Add one half the onion, garlic, spices and tomatoes to your 6 quart slow cooker and stir them together.
- Add the other half of the onion, garlic, spice and tomatoes to a freezer-safe container.
- Empty one half the chicken and marinade bag into the crock-pot and stir the chicken into the tomato mixture.
- Add the other half of the chicken and marinade to the freezer-safe container. Stir together.
- Tightly cover the freezer container, label and date it and place it in the freezer.
- Set your slow cooker on LOW and allow the chicken to cook 2-4 hours.
- Start checking the chicken for doneness after about 2½ hours. Everybody's crock-pot heats differently. If you overcook the chicken, it will be dry, so check it and turn off the heat as soon as the chicken is tender and cooked through.
- Once the chicken is done, use a slotted spoon to remove the chicken pieces from the crock-pot and set them aside.
- I used my immersion blender , right there in the crock-pot, to puree the tomatoes and onions still left in the sauce. (Alternatively you could simply add tthe sauce/tomato mixture to your blender in batches and blend it until it's smooth. Return the blended sauce to the crock-pot, when you have processed the whole batch.)
- Once the sauce in the crock-pot is blended smooth, stir in one half of the cream, reserving the other half for your freezer meal.
- Stir the chicken back into the sauce and serve.
- Spoon sauce and a few pieces of chicken over rice and garnish with minced parsley, if desired.
If you decide to make the whole recipe, as I did, for one meal with many guests, I would suggest dividing the recipe between two crock-pots. As you can see in #5 of the picture collage, my 6-quart crock-pot was filled to over-flowing with everything in one slow cooker. I spooned half of it into another crock-pot and cooked the whole batch at the same time, that way.