Wednesday, September 9, 2015

Crockpot Butter Chicken



For quite some time now, my number two son has been telling me how much he loves Butter Chicken. While I truly enjoy Indian food, I had never tasted Butter Chicken. When the Fix-It-And-Forget-It Slow Cooker Magic Cookbook arrived in the mail, he was paging through it, pulled out his cell phone and photographed a page. I looked at him curiously and raised an eyebrow. He knows his momma and knew that eyebrow was a question. Butter Chicken was his response. Just flipping carelessly through the book he'd spotted a recipe for one of his favorite dishes. Well, you just know that I had to try this one.

I had all of the ingredients on hand because, as I said, I enjoy Indian food and I make Indian food, and to do so takes a wide variety of seasonings. The ingredient that I did not have, however, was the boneless, skinless chicken thighs. In fact, and brace yourselves for this one, I have never in my entire life prepared chicken thighs. I grew up eating breast of chicken and, in my advanced years, was unlikely to change. In reading this book, I did notice that, without fail, every recipe in it that featured chicken as a main ingredient used thighs. Huh. I do know from experience that chicken in the crockpot can sometimes be dry, other times downright stringy. I always chalked this up to the chicken rather than the method of cooking. In order to be true to the recipe, I bought a package of fresh, organic, boneless, skinless chicken thighs.
I cut the recipe in half and used my mid-sized crockpot, mindful of the tip I had learned from reading this book about being certain to fill the pot 2/3s full for proper cooking. I was a bit leery of the short cooking time, so did turn the temperature up to High for about 45 minutes, but it probably would have done just fine had I followed the directions exactly.
This dish was absolutely delicious. As I have no idea what Butter Chicken is supposed to taste like, I can't say if this is an exact replica of what is served in Indian restaurants, but I will say that this was one of the easiest and best tasting Indian meals I have ever made. The spices blended beautifully, and the flavor was rich, delicious, exotic, and complex, and I am also totally sold on chicken thighs. I did marinate them in buttermilk overnight, as I do with all chicken, but the chicken was moist and tender and truly delicious. I cannot recommend this dish enough. I served it over basmati rice to which I added turmeric.
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5 comments:

GratefulPrayerThankfulHeart said...

This butter chicken sounds good! I don't use my slow cooker often so I am happy to read of something new and delicious. Like you, I am not a fan of dark chicken. But I tried a recipe using boneless thighs that we liked (scheduled to post next week).

Planning to pick up more thighs and make this recipe!

Linda Rush said...

Never tried it either, although I love the name of it. My experience cooking with chicken thighs last year was not impressive, but "if you say so" I'll give them a try in the crockie! Is the tomato taste strong?
I must order that book!

Ornate Splendor said...

Sounds good! Always need a new crock pot recipe. Will have to try it (need to get out of a recipe rut!).
Catherine
(latest follower of your blogging adventures!) :)

Mary@mydogsmygardenandmary said...

Thanks so much for this wonderful recipe. It looks so good that I will have to try it.

Did your son like it?
Gave a great week,
Mary

kitty@ Kitty's Kozy Kitchen said...

I'd love to try this dish, too, Pattie! I think I have some chicken thighs in the freezer, but I need to check for the other spices, but I'm pretty sure I have everything!